Brisket Emergency!

[lostman]

I have a brisket that was in the freezer. Losthubby did not shut the freezer door last night and now I have a mostly thawed brisket and a bunch of other meat.

I will throw the other stuff on the grill and brown most of the ground beef, but I need a recipe for brisket in the oven. I know it is blasphemous, but I have to get it cooked soon. The friend that was going to smoke it for me was not going to do it for a couple weeks, and it won't keep that long. Anyone got any ideas? Thanks!

 

[DallasCowpoke]

Dutch Oven Brisket With Forty Cloves Of Garlic

Ingredients

* 1 (5-6 lb) beef brisket, rinsed and patted dry
* salt
* fresh ground pepper
* 2 tablespoons olive oil
* 40 large garlic cloves, peeled
* 1 large sweet onion, thick sliced and separated into rings
* 1/4 cup red wine
* 2 1/2 cups beef stock or boxed broth
* 1 tablespoon tomato paste
* 2 bay leaves
* 1-2 teaspoon dried basil
* 1/2 teaspoon oregano

Directions

Preheat oven to 325 degrees.

Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.

Heat Dutch oven with a lid over medium-high heat on stove top. Add olive oil to coat the bottom of the pan. Sear both sides of brisket fat-side down first, until golden brown. Remove to a sheet pan.

Add garlic cloves and onion rings to the remaining oil in the pan. Cook and stir until garlic begins to turn golden and sweet onions are limp and lightly colored.

Add red wine and deglaze the pan by scraping up the browned bits from the bottom of the pan. Add beef stock, tomato paste, bay leaves, basil and oregano. Bring back to a simmer, then turn off heat. Move garlic and onions to the side and return brisket to the skillet. Spoon garlic and onions over the top of the brisket, cover tightly, and place in the oven.

Bake for 2 hours at 300 degrees F. Reduce heat to 275 degrees and bake an additional 1 1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover with foil to rest for 10 minutes.

Remove half of of garlic cloves and most of onions to a bowl. Skim off excess oil from the pan gravy and discard. Blend pan gravy and remaining garlic until smooth in a food processor. You can add a little cornstarch slurry (cornstarch whisked with a little water) to thicken gravy, by bringing it back to the stove and returning to a boil. Return reserved whole garlic cloves and onions to the gravy.

Slice brisket diagonally across the grain. Serve with pan gravy.

 

[Brisketexan]

Hmnm. Here's what I would do. Separate the brisket into the flat and the point (go online, and you will see plenty of sites that will show you how to do it with a cooked brisket -- you'll just be doing it with a raw one).

Take the point (the fattier part), and do what is recommended above -- a good slow roasting technique. HOWEVER, trim a couple of good hunks of fat off -- you'll use them for the recipe below.

But for the point, that is the lean meat -- you will use this to make a helluva pot of chili. Dice the meat into about 1 inch cubes and set it aside.

Take the hunks of fat you saved, put them in a dutch oven on the stove at medium. Cook the fat at medium low until much of it is rendered into grease. Pour the grease and the leftover bits fo fat into a bowl. Use several tablespoons of this rendered beef fat to scoop back into the dutch oven. Use that grease to brown your diced meat, then follow your favorite chili recipe. Good diced brisket is a good chili meat.

Dammit I'm hungry.

 

[lostman]

Thanks. I have it wrapped and in the bottom of the fridge to stay cold. I will get to it tomorrow, since I just flat ran out of time tonight!

Also got to run to the store and get more garlic. I don't have 40 cloves!

 

[Rip76]

"Nobody can eat 40 cloves."