WHOLE FOODS BRISKET RECIPE RECIPES

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BEEF BRISKET RECIPE | TYLER FLORENCE | FOOD NETWORK



Beef Brisket Recipe | Tyler Florence | Food Network image

For dinner tonight, serve Tyler Florence's Beef Brisket recipe from Food Network with crispy potato latkes.

Provided by Tyler Florence

Categories     main-dish

Total Time 4 hours 35 minutes

Prep Time 20 minutes

Cook Time 4 hours 0 minutes

Yield 10 servings

Number Of Ingredients 22

4 large garlic cloves, smashed
1/2 teaspoon kosher salt, plus more for seasoning
4 sprigs fresh rosemary, needles striped from the stem and chopped
1/4 cup extra-virgin olive oil
1 (4 pound) beef brisket, first-cut
Coarsely ground black pepper
4 large carrots, cut in 3-inch chunks
3 celery stalks, cut in 3-inch chunks
4 large red onions, halved
2 cups dry red wine
1 (16-ounce) can whole tomatoes, hand-crushed
1 handful fresh flat-leaf parsley leaves
3 bay leaves
1 tablespoon all-purpose flour (optional)
Potato Pancakes, recipe follows
4 medium russet potatoes, peeled
2 medium onions
Kosher salt and freshly ground black pepper
2 egg whites, lightly beaten
1/4 cup finely chopped chives
Vegetable oil, for frying
Serving suggestion: applesauce

Steps:

  • Preheat the oven to 325 degrees F.
  • On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
  • Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
  • Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
  • Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
  • Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
  • Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

SMOKED WHOLE BRISKET WITH BURNT ENDS RECIPE - FOOD.COM



Smoked Whole Brisket With Burnt Ends Recipe - Food.com image

This is for a smoker. If yours burns wood, just ignore the smoke wood suggestions. I used a charcoal smoker and a water pan. The cut of meat is a whole beef brisket which includes the brisket "flat" and the "point." It's also called a packer brisket. You can of course, just cook brisket flats which are more available and skip the burnt ends which I make with the point. Burnt ends have crunchy exteriors and are popular in Kansas City and parts of Texas.

Total Time 130 minutes

Prep Time 30 minutes

Cook Time 1

Yield 10 serving(s)

Number Of Ingredients 11

1/2 tablespoon coriander seed
1 tablespoon fresh ground pepper
1 teaspoon oregano (Mexican if available)
1 teaspoon garlic powder
1 tablespoon celery salt
3 tablespoons kosher salt
1/4 cup brown sugar
1 tablespoon ground cumin
2 tablespoons paprika
3 tablespoons Worcestershire sauce
10 lbs beef brisket, whole

Steps:

  • Toast coriander seeds for 3 minutes in an iron skillet over medium heat.
  • Grind the seeds in a spice grinder or mortar and pestle.
  • Add the rest of the spices and sugar and blend.
  • Rinse the brisket and dry.
  • Cover lightly with Worcestershire sauce.
  • Sprinkle and rub the dry rub onto all sides.
  • Use about 1/3 cup of pecan pellets or chips and encase in heavy duty aluminum foil. Punch one small hole in the packet and toss onto the coals. If using chunks of pecan, add 4 pieces (3x3x3 inches) to the coals at the start of the cook.
  • Cook at 250°F to 300°F indirectly over charcoal. The cook time will be about 3/4 to 1 hour per lb at 250°F to 200°F smoker temperatures. A flat by itself cooks for a little over an hour a pound.
  • When internal temperature reaches 170°F, Wrap in two layers of heavy duty foil and return to the smoker.
  • Remove the brisket when internal temperature is 195°F to 200°F taking care not to spill the hot juices on you or others.
  • Let it rest for at least 45 minutes.
  • Carefully drain the juices into a container and refrigerate to remove fat.
  • After it cools a bit, use heavy rubber gloves or a knife to remove loose fat and separate the brisket flat from the point. There is a layer of fat that separates the two and the meat grains of the point and flat run perpendicular to each other.
  • Place the point back on the smoker for an additional hour.
  • Meanwhile, use a sharp, long knife or electric knife to slice the flat, cutting across the grain with the knife blade perpendicular to the direction of the grain of the meat.
  • After an hour, remove the point and cut into 1 inch cubes to make burnt ends.
  • Place the cubes in an aluminum pan and return to the smoker for another hour.
  • Defat the juices and either add to the sliced brisket or use in a sauce recipe.
  • Use your favorite sauce and place or buns or serve directly with barbecue sides.

Nutrition Facts : Calories 737.6, FatContent 33.8, SaturatedFatContent 11.8, CholesterolContent 281.2, SodiumContent 2505.2, CarbohydrateContent 8.2, FiberContent 0.9, SugarContent 6, ProteinContent 94.5

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