RUB RECIPES FOR BEEF BRISKET RECIPES
BEEF BRISKET RUB #1 RECIPE | FOOD NETWORK
Provided by Food Network
Categories main-dish
Total Time 5 minutes
Prep Time 5 minutes
Yield about 1/4 cup
Number Of Ingredients 7
Steps:
- Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.
PULLED BEEF BRISKET CHILLI | BEEF RECIPES | JAMIE OLIVER
For me, the joy of a good chilli isn’t mince – I want texture. As for guacamole, don’t buy smooth pre-made stuff – the authentic stuff is hand-scrunched. You can also eat it with tacos, fajitas, fish… the options are endless.
Total Time 4 hours 55 minutes
Yield 20 to 25
Number Of Ingredients 23
Steps:
- Place the beef on a board and lightly score one side.
- Bash the cinnamon, cumin, paprika and oregano in pestle and mortar, then rub into the cuts in the beef. Season well with sea salt and black pepper, drizzle over a little oil and brown the brisket well in a large pan over a high heat.
- Place the bay leaves, whole peppers, plum tomatoes (breaking them up with the back of a spoon as you go), and the stock in a large pot and bring to the boil.
- Meanwhile, deseed half the chillies, then finely slice them all. Peel and finely slice the onions, then pick and finely chop the coriander.
- Add the chilli and onion to the pan with the brisket, cook for 5 minutes, then transfer the lot to the large pot, cover, and leave to simmer for 4 to 4½ hours, or until beautifully tender, stirring occasionally and adding splashes of water to loosen, if needed.
- Gently pull the beef apart using 2 forks. Remove the bay, add a little vinegar to taste, scatter over the coriander and adjust the seasoning to taste.
- For the guacamole, squeeze the avocado flesh into a bowl, discarding the skin and stones. Pick and roughly tear in the coriander leaves, peel and finely gate in the red onion, and squeeze in the lime juice.
- Have a taste, then tweak with more salt, pepper or lime juice, if needed. Roughly chop then scrunch in the tomatoes, picking out any large bits of skin.
- Deseed and finely grate in the chilli flesh and mix well. Serve with the chilli, tortillas and dollops of yoghurt. Delicious served with a fresh green salad on the side, too.
Nutrition Facts : Calories 438 calories, FatContent 22.4 g fat, SaturatedFatContent 9 g saturated fat, ProteinContent 23.5 g protein, CarbohydrateContent 33.3 g carbohydrate, SugarContent 8.3 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre
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