Saturday, August 27, 2011
The Easiest Brisket You Will Ever Make and Then Promptly Devour.
First, do yourself a favor and get an overview of where brisket comes from on a cow here. This is one of my proudest blogs its has pretty pictures too.
Then take inventory of your spice shelf. You're going to take a tablespoon of everything that looks yummy and put it a plate. No. Seriously. There's no recipe here- does garlic powder sound good? Use it. Oregano? Go ahead. Red Pepper Flakes? You have my permission. And don't forget salt and pepper. You want to make sure you have enough seasonings to coat the brisket, so if you're only using 4 different spices, try 2 tablespoons of each. (P.S.- coffee and cocoa powder can transform your brisket into a straight up Husband Catcher.)
Now take your brisket and roll it around in the spices. Pat it down to make sure they stick, and while you're doing this, get a large skillet hot. Once your brisket is coated and your pan is hot (if your stove knob goes from 1-10, keep it at an 8), add about 3 tablespoons of oil (I use coconut oil because I eat like a cave girl, but that's another blog for another time. If you're super curious, check out this blog) to the pan and let it get hot. Take your brisket and throw it in the pan. Sear it on all sides, about 2 minutes on each side. Tongs come in handy here- you can manhandle the brisket this way without burning your hands. This is basically gluing the seasonings to your brisket and its adding some additional flavor by browning the meat slightly.
To cook your brisket you have 2 options- use a roasting pan in a 300 degree oven, or a crock pot. I happen to love using my crock pot. I got it for $11 at Target and I use it all the freaking time because its hella convenient. Come on- if you read my blog you know how much I love little smokies- how do you think I get those babies so plump and delicious?
Roasting pan or crock pot, put in 1 chopped onion and then put the brisket on top, fat-side up. Pour in about a cup of stock or tomato juice* and turn it on low. (Or cover it with the lid and close the oven door.) The brisket will be done in 4 hours, but I turn it on before I go to work and come back 8-10 hours later. Holy deliciousness, Batman. You just made yourself a damn brisket.
I'm not a big fan of recipes, but for my seasonings, I use the following: garlic powder, coriander, oregano, parsley, red pepper flakes, coffee, cocoa powder, salt and pepper. If you want to give this mixture a try for your first brisket making experience, it's pretty much a win win. You're welcome.
*Please note that, if you're using tomato juice in a roasting pan and covering it with foil- the tomato juice can react with the foil and end up tasting kind of weird. Covering your brisket with something else first, (like parchment paper) before you wrap it in foil will protect the tomato juice from splattering up and hitting the foil. Let's avoid weird tasting brisket, shall we?