Filed under: Main Entree | Tags: braised meat, brisket, make ahead meal, mole
I have to admit that I am somewhat known for my brisket. It is the one recipe that I get asked to make over and over again more then any other recipe that I make. My dirty little secret is that it is quite easy.
I was reading an old journal and I came across a menu that I made for a dinner party almost twenty years ago. The main course was a veal shank braised in red wine and chocolate. The memory of the dish came flooding back, but the recipe has long since disappeared, so I decided I was going to try to recreate it in a brisket recipe.
Brisket is ideal for a dinner party or a big gathering. You cook it the day before and simply reheat the day of the party. It actually tastes better when done like this and makes it easier during your party. You can actually spend time with your guests.
Make sure that you buy a big enough cut of brisket. It will shink at least by a third after you cook it. You will also want left overs. A brisket sandwich the next day smothered in horseradish creme is reason enough to make this recipe.
3-4 pounds of brisket
3 T. flour
salt and pepper to taste
4T. tomato paste
2T. cocoa powder
1T. worchestershire sauce
1 med. onion, thinly sliced
5 gloves garlic
2 cups beef broth
1/3 bottle red wine (South American wines seem to go well with the choco., because of lower tannins)
oil for browning
2 pads of butter
Please keep in mind that these measurements are fluid. If your brisket is bigger, use more ingredients.
1. Season entire brisket with salt, pepper, and creole seasoning.
2. Coat with flour.
3. Place brisket in a skillet that has been heated over medium heat with some oil. Sear both sides of the brisket until it has a brown finish.
4. Line a casserole dish with foil that is overlapping the edges. Making sure that its enough to pull up and seal around the brisket when all the ingredients are added.
5. Place brisket in foil lined casserole.
6. In small dish mix tomato paste, cocoa, and worchestershire sauce. Spread paste over the brisket. If you need more, make more.
7. Smash garlic to peel, then place over the top of brisket.
8. Place sliced onions over the entire top of brisket.
9. Pour wine and broth in pan until it goes up about 2/3 on the side of the brisket.
10. Spread sprigs of thyme over the top. Then seal up the briskets with foil airtight.
11. Place in an oven set at 350F for about 3 to 3 1/2 hours. You will want to make sure that is fork tender. Times may vary depending on the size of the brisket.
12. Let cool down, then place in fridge overnight.
13. Next day, pull out of fridge. Place meat on counter and slice thinly. Strain cooking liquid through a sieve. The fat that has solidified on the top will be stained as well. Place meat back into foil with some of cooking liquid.
14. It will take about a 1/2 an hour to reheat at about 350.
15. Heat cooking liquid in a sauce pan. Taste it and if you are looking for more intensity in your sauce, reduce for little while. Mix a tablespoon of flour with approximently 2 T. water together and then whisk into cooking liquid and cook until thickened to desired consistency. Finish with a few pads of butter.
I made mashed parsnips and potatoes with roasted garlic to serve with the brisket. A fennel and citrus salad accompanied it as well.
The day after… a brisket sandwich slathered in a horseradish creme. Oh my…
1/3 cup greek yogurt
1T. horseradish, grated
Pull up a chair, Elizabeth
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