The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I decided that I wanted to make a brisket. In looking at my blog I found that while I had made corn beef brisket, I have never done a simple brisket recipe.
Looking at many recipes online, I did not find any that I wanted to adapt. However, I did get ideas on what kinds of ingredients people used in their recipes. Using my usual Chinese menu technique—one from column A and two from column B—I picked my ingredients and techniques to make my own recipe.
Brisket is a tough cut of meat that benefits from a slow and low cooking process. If you are planning to shred the meat, you may serve the meat right from the oven. However, if you want to slice the brisket, it is useful to let the meat go completely cold before trying to cut into the meat. After slicing the meat, you may then reheating it before serving.
Karl’s Beef Brisket with Spanish Flavors
5 lb. beef brisket
Spanish spice rub
½ Tbs. Pimentón de la Vera dulce (sub. Hungarian paprika)
1 tsp. thyme
1 tsp. black pepper, ground
½ tsp. onion powder
½ tsp. dry yellow mustard (Colman’s)
½ tsp. Pimentón de la Vera picante (sub. hot smoked paprika)
½ tsp. Kosher salt
2 Tbs. vegetable oil
2 large white onions, sliced pole to pole
½ tsp. Kosher salt
2 stalks celery
1 medium carrot, grated
5 cloves garlic, minced
1 tsp. sherry vinegar
1 green onion, white part only, sliced very finely
Tip: If you are planning to shred the brisket, you can start this process the day before you plan to serve. If you wish to slice the brisket, it is best to start two days before your meal—to give the meat enough time to marinate and to cool completely before slicing.
1. Remove most of the fat cap from the brisket and lightly crosshatch the meat on both sides.
Tip: You are only trying to score the meat—1/16 of an inch, not ⅛ of an inch.
Note: Beef briskets are sold with a layer of fat that covers one side of the roast. There is some debate on to remove the fat or how much to leave on. With Jan’s fat restrictions I prefer mine mostly trimmed.
2. Mix the spice rub ingredients in a shaker bottle.
3. Sprinkle all of the spice mix over the brisket and rub it into the meat.
4. Place the brisket in a seal-able gallon bag, press out all of the air, and seal the bag.
5. Refrigerate the meat overnight.
6. Heat the oil in a Dutch oven, over medium high heat.
Note: You want to use a Dutch oven that is big enough, so that the brisket will lay flat was it cooks—not scrunched up to fit.
7. Sauté the onions with the salt until just starting to pick up some color, 5-7 minutes.
8. Add the celery and carrot to the pot.
9. Cook the vegetables until soft, about another five minutes, and then pull them to the sides of the pot.
10. Sauté the garlic in the hole in the center of the pot, until fragrant, about one minute.
11. Deglaze the pot with a splash of the red wine.
12. Stir in the rest of the red wine, Worcestershire sauce, and add the bay leaves.
Tip: Reserve the rest of the bottle of wine to add if necessary. If too much of the liquid has steamed away, you may need to refresh the pot.
13. Nestle the brisket, fatty side up, into the wine and vegetables.
Tip: The liquid should come up slightly more than half way up the sides of the meat.
Note: Depending on the cooking process, I usually do not brown my meat. The exposed surfaces of the brisket will brown nicely as the meat braises. This is an America’s Test Kitchen trick.
14. Spoon some of the braising liquid over the brisket.
15. Bring the pot to a simmer, cover, and transfer the Dutch oven to a pre-heated 325º F oven.
16. Braise the beef for one hour, undisturbed.
17. Gently flip the meat in the pot.
Tip: Check the fluid level and add more wine if necessary.
18. Recover the pot and continue braising for 1½ -2 hours more, until the meat is very fork tender.
19. Carefully transfer the brisket to a sheet of aluminum foil and wrap it tightly.
Tip: The brisket will be very tender at this point and want to break along the grain lines of the muscles. Slip spatulas or a broad knife under the meat to support it from below as you move it out of the Dutch oven.
20. Let the meat cool on the counter and then transfer the package to the refrigerator.
Tip: While the meat is still hot, it would be difficult to slice without it shredding to bits. It needs to be chilled for at least three hours, but over night is better.
Note: You do not want to stick a hot item directly into a refrigerator, as it would cause the rest of the chilled goods to become too warm.
21. When the remaining pot sauce has cooled, remove the bay leaves and press it through a sieve to make a smooth sauce.
22. Transfer the sauce to a seal-able container and let it cool completely in the refrigerator.
23. When the brisket has cooled and set firmly, transfer it to a cutting board.
24. Slice the meat to your desired thickness.
Tip: I used about ¼-⅜ inch slices.
25. Carefully move the sliced meat back into the foil and re-wrap the brisket.
Tip: You want your brisket to appear whole and uncut.
26. Half an hour before serving, put the foil wrapped brisket in a 350º F oven.
Tip: While you could just put the packet on the wire rack, a baking pan or lipped tray will stop any leaks from getting on your stove.
27. De-fat the sauce if necessary.
Tip: Much of the vegetable matter—onions, celery, and carrots—are incorporated into this sauce making it very thick without the need to add starch. If is too thick, for your tastes, you may add some more wine, water, or beef broth.
28. Stir in the vinegar and reheat the sauce in a small pot.
29. Transfer the brisket to a serving platter.
Tip: You may spoon some of sauce over the brisket, if you wish, before serving.
Note: After it has been re-warmed the meat is at risk of falling apart. I decided to fold the edges of the foil packet underneath and serve the meat still in the packet.
30. Garnish with the green onion and serve warm with the sauce on the side.