Hopefully the streak will hold. ;)
This brisket recipe is based from a Hungarian Jewish brisket I found here. I have no idea how the original will turn out - as I changed it from the get go. But, it sounded really good!
Here is my version.
Paprika and Rosemary Spiced Brisket
Rub to be done the day before:- 2 tablespoons kosher salt
- 2 teaspoons sweet Hungarian paprika
- 1 teaspoon hot Hungarian paprika
- 2 teaspoons garlic, chopped finely
- 1 teaspoon freshly ground black pepper
- 4- to 5-pound beef brisket
- 2 tablespoons butter /ghee/bacon fat (or if doing Kosher - then schmaltz or olive oil)
- 2 medium yellow onions, medium dice
- 12 medium garlic cloves, crushed and peeled
- 2 tablespoons packed light brown sugar
- 2 tablespoons tomato paste
- 1 (14-1/2-ounce) can diced tomatoes
- 2 (6-inch) branches fresh rosemary
- 1 bay leaf
- 1/4 cup cider vinegar
- 1 or 2 cups of chicken stock or water - enough to almost cover the meat at the start
It takes about 5-6 hrs, so I usually start up pretty early since we have to pack it and take it out to my sister's house for the gathering of the masses.
The big day:
Pre-heat oven to 325°F and arrange a rack in the middle. In a large roasting pan or cast iron pan - heat the fat. Once hot, brown the brisket and then set aside.
Check to make sure you have about a tablespoon or so of fat still in the pan. Add the onions and let it brown just a bit. Toss in the garlic. Wait a second or two.
Lower the heat so that the tomatoes don't burn. Put in the tomatoes (paste and diced) and cook it down a bit. About 5 min.
Add rosemary, bay leaf, vinegar, and water/stock and stir to incorporate.
Add brisket. Increase heat to high and bring mixture to a boil. Cover the pan and place into the oven. Every few hours, pull out of the oven and flip the meat over. Cook until tender - approximately 5 to 6 hrs.
Pull out the brisket and cover to keep warm. On high heat, reduce any liquid you have left until you have a nice thick sauce.
very tasty. i can't believe we didn't snap a photo.
ReplyDeleteyum. Do you know if the brisket was grass fed / pasture raised?
ReplyDeleteSounds delicious.
but of course! Grass fed and finished - from Wallace.
ReplyDeleteDid you do brisket again this past Christmas?
ReplyDeleteNo, I had deserts this past year. I did make the christmas brisket off season. A few months ago.
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