BEEF ESSENTIALS: AWESOME TWO-STEP BRISKET

Beef Essentials: Awesome Two-Step Brisket image

I tried this recipe two ways: In the slow cooker, and then in the slow cooker with a final trip to the oven. The second method won the day... The brisket was super tender, and while it was simmering away in the slow cooker, it was infused with the yummy flavors of the sauce. It takes a bit of time, but not a lot of labor. In fact, I would call it a labor of love. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson ! @ThePretentiousChef

Categories Beef

Number Of Ingredients 16

Previous Next

Ingredients

PLAN/PURCHASE
THE SAUCE
1/2 medium yellow onion, peeled, and roughly chopped
4 clove(s) garlic, peeled
1 cup(s) tomato sauce (1 can)
1 cup(s) chicken stock, not broth
1/2 cup(s) red wine, dry variety
1/4 cup(s) apple cider vinegar
1/4 cup(s) tamari sauce
1/4 cup(s) fresh clover honey
1/4 cup(s) brown mustard, i prefer grey poupon
1 tablespoon(s) olive oil, extra virgin
THE BRISKET
6 pound(s) brisket
- black pepper, freshly ground, to taste
1 tablespoon(s) grapeseed oil

Steps:

PREP/PREPARE
Gather your Ingredients (mise en place).
THE SAUCE
Add all the sauce ingredients to the bowl of a food processor, fitted with an S-blade, or into a large blender, like a Vitamix. Blend, for however long it takes on high speed, until the ingredients are thoroughly combined, and then reserve.
THE BRISKET
Take the brisket out of the refrigerator, and trim off a bit of the fat cap.
Chef's Note: In most dry cooking methods, such as smoking, the fat cap is very important to keeping the brisket moist. In this recipe, we are braising the brisket in a sauce, so the fat cap will only serve to make the sauce greasy. We want a little fat, but not a lot.
Dust the brisket with a generous amount of black pepper.
Add the grapeseed oil to a heavy-bottomed pan, over medium-high heat. When the oil begins to shimmer, add the brisket, and sear on all sides, about 2 - 3 minutes per side.
Remove the brisket, and place into the bowl of your slow cooker.
Add the reserved sauce.
Cook on low for 8 hours, and maybe do a marathon of House of Cards on Netflix.
After 8 hours, remove the brisket from the sauce.
Lay down a piece of aluminum foil, top with a piece of parchment paper, and then place the brisket on top.
Tightly wrap, and allow to rest on your counter until the brisket is room temperature, about an hour.
Place the wrapped brisket and the sauce into the fridge overnight.
Chef's Note: The sauce should be in a covered, non-reactive, container.
The next day, remove the sauce, and the brisket from the fridge.
Leave the brisket tightly wrapped, and skim off the congealed fat on the top of the sauce.
Place a rack in the middle position, and preheat the oven to 320f (160c).
Place the wrapped brisket into the oven for 4 hours.
In the final hour of baking, place the sauce into a small saucepan, and gently heat over medium-low heat.
Remove the brisket from the oven, and allow to rest for 10 minutes, before slicing.
PLATE/PRESENT
Slice, drizzle on the warm sauce, and serve with your favorites sides. For me that would be some good coleslaw, and crispy French bread. Do not forget to place the extra sauce in a bowl, and serve with the meal. Enjoy.
Keep the faith, and keep cooking.