Friday, February 12, 2016

Beef Brisket to be made the night before

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INGREDIENTS:


Image result for raw brisket



For the Rub

5 cloves of garlic peeled and smashed
1 Tsp of Kosher salt (Sal Gruesa)
2 Tsp of Rosemary (crush the with your hands)
1/4 cup of EVOO
1 Tsp of smoked  Paprika
1 Tsp of Thyme


The Rest

4 to 6 Lbs Beef Brisket (it shrinks)
Black Pepper
5 Large carrots cut in slices
3 Celery Stalks cut in slices
3 Large onions (1 sliced  2 Chopped)
2 cups of Red Vino
1 lg 15.5 can of diced tomatos
3 bay leaves
2 TBL flour

Directions:

On a mortar smash the garlic with the pestle and add the kosher salt to it and continue mashing till you have a paste, add the rest of the rub ingredients saving 1/2 of the oil to rub the meat with. then stir to combine it all.


Once you rub the meat with the oil and some crushed pepper add all the rub paste all over both sides of the meat. Don't be afraid of getting your hands dirty.


Sear the meat in a large frying pan (even if it overflows the pan make sure it is all seared).
set aside.

In the same pan you can add a bit of olive oil or if you have some bacon fat and do a mirepoix.
In other words saute the 2 chopped onions celery and carrots till onions are translucent and the other vegies are softer.

Place the miepoix in the bottom of a roasting pan the meat on top of that and the sliced onion
on top of that.

Spread the can of tomatoes around the meat and then add the vino add the bay leaves last.

Cover the pan with aluminum foil and bake for 3 hours at 325 (you can do this the day before).

Let it cool and cut across the grain with an electric knife. While meat is out of the pan

and if you did this the night before, get rid of the solidified fat. If you didn't try to skim the fat now.

Transfer the liquids to a bowl leaving the solids in the pan.

Add the brisket to the pan with the veggies.

If you want a thicker gravy , mix two tbl of flower with 4 tbl of either wine or water and added to
the gravy. Pour the gravy over the neat and cook for another hour.


Serve with mash potatoes and something green