Holiday Brisket Recipe with a Smoky Twist

Enjoy this delicious beef brisket recipe with your loved ones this season. Gather friends and family alike together and experience a delicious meal. Serve with mashed or boiled potatoes, pasta, or rice. Include a fresh vegetable side such as carrots, Brussel sprouts or fresh Green String beans.

This recipe is developed by World Cuisine Today Magazine

www.worldcuisinetodaymagazine.com.

Holiday Brisket Recipe with a Smoky Twist

Ingredients

For The Dry Rub

1/2 cup of sweet paprika

2 T ground white pepper 3 T kosher salt

1 T garlic powder

1 T ground cardamom

1 T ground cayenne

3 T brown sugar

1 T dried oregano

For the Sauce and Vegetables

One six pound beef brisket

2 cups crushed tomatoes or tomato sauce

2 cups tomato catsup

2 cups beef broth

Three cups yellow onions minced

Four cups carrots chopped fine

Two cups celery stalks chopped fine with leaves

8 large cloves garlic minced plus two additional minced

6 T maple syrup

6 T yellow mustard

6 T kosher salt mixed with three tablespoons water

3 T Tobasco sauce

3 T Lemon juice

11/2 teaspoons liquid smoke

1/2 cup olive oil

One tablespoon corn starch (optional)

For the Smoking

Four cups water

Four tablespoons cider vinegar or wine

Three fresh bay leaves minced

Four whole garlic cloves bruised

One teaspoon liquid smoke

One tablespoon dried oregano

One quartered yellow onion

Juice of one lemon

Method

1) On a large chopping surface place the washed and patted dry brisket. Score the fat side in x shapes and place facing up. Rub a bit of olive oil on each side.

2) Mix the dry rub ingredients in a bowl. Spread evenly on both sides of the brisket, in a baking dish. Seal tightly and chill overnight.

3) The next morning, remove the brisket from being chilled. In a large dutch oven brown the meat 5 to 8 minutes per side in a few tablespoons of the olive oil. Squeeze the lemon juice over both sides. Reserve drippings.

4) In a large roasting pan place four cups of water with four tablespoons of cider vinegar in the bottom of the pan. Also add a few cloves of garlic bruised but whole, the quartered onion and dried herbs. Add the one teaspoon of liquid smoke. Place a wire rack inside the roasting pan so that the brisket is elevated about the water. Place the brisket on the rack and seal tightly with foil pierced to vent or cover with roasting lid vent slightly open. Set to the side.

5) Preheat ovent to 225 F. and cook the brisket in this way covered and vented for the first 71/2 hours basting every hour with the liquid.

6) Meanwhile in a large dutch oven or soup pot saute the onion in 1/8 cup of the olive oil. Add the garlic for one minute more. Do the same with the carrots and celery saute for roughly 15 minutes in another 1/8 cup oil. Place all the oil and vegetables in a non reactive bowl and reserve.

7) In a large bowl mix: The ketchup, crushed tomatoes, broth, two additional minced cloves garlic, maple syrup, mustard, salt with water, Tobasco sauce, lemon juice and liquid smoke. Place in the large dutch oven and bring to a boil then a simmer.

8) Add back the vegetables and continue simmering on low for a few minutes stirring. Take off heat and refrigerate all covered, vented until the brisket is finished smoking.

9) Remove the brisket to a cutting board. Discard the liquid. Let rest a few minutes.

10) Return the dutch oven full of sauce to the stove. Bring the sauce to a boil, take off one cup of the sauce and dissolve the corn starch. Gradually pour into the sauce stirring briskly.

11) Place the brisket back in the roaster and pour the sauce over the entire brisket. Return to the oven and increase the temperature to 350 F for another hour for the flavors to marry. Make sure meat is 180 degrees Fahrenheit.

Slice lengthwise across the grain and arrange on a beautiful platter with the rich sauce over the meat.

World Cuisine Today Magazine

www.worldcuisinetodaymagazine.com

April 12, 2020