Best Richard Blais Pastrami Spiced Brisket Recipes
RICHARD BLAIS'S BRISKET WITH CORIANDER, BLACK PEPPER, AND BROWN SUGAR
With Passover right around the corner, it is the perfect time to perfect a roast brisket recipe. For something different than the standard salt, pepper, and go method, look no further than Richard Blais's Brisket with Coriander, Black Pepper, and Brown Sugar. Hidden towards the back of his new cookbook, Try This at Home, this brisket is piquant enough to awaken any family member dozing in the middle of an hours-long dinner.
Provided by Kate Williams
Categories Entree Dinner Mains
Time 10h
Yield 10
Number Of Ingredients 9
Steps:
- Rinse brisket under cold water and pat dry with paper towels. Season with coriander, salt, black pepper, paprika, and cayenne pepper.
- Heat oil in a roasting pan over medium-high heat until just smoking. Sear brisket, turning occasionally, until browned on all sides. Remove it to a platter to cool, covered, about 20 minutes.
- Meanwhile, arrange 2 long overlapping sheets of aluminum foil that are large enough to envelop brisket on a work surface.
- Preheat the oven to 300°F (150°C). In a small bowl, mix brown sugar and mustard to make a paste. Rub brisket with paste and place atop foil sheets, making sure to get every last bit of paste. Tightly wrap brisket in foil so that no mustard paste can escape.
- Place brisket on roasting rack set in roasting pan and cook for 10 hours. A paring knife should pierce meat with ease. Let cool slightly.
- Unwrap brisket, slice, and serve with mashed potatoes. Leftover brisket can be wrapped tightly in plastic wrap and stored in the refrigerator for up to 1 week.
Nutrition Facts : Calories 510 kcal, Carbohydrate 16 g, Cholesterol 144 mg, Fiber 2 g, Protein 40 g, SaturatedFat 10 g, Sodium 916 mg, Sugar 13 g, Fat 31 g, ServingSize serves 6 to 10, UnsaturatedFat 0 g
RICHARD BLAIS PASTRAMI SPICED BRISKET RECIPE - (4.4/5)
Provided by á-2986
Number Of Ingredients 7
Steps:
- Rub coriander, cayenne, salt and pepper over brisket. Sear meat. Combine mustard and brown sugar to make a paste. Spread over seared brisket. Wrap tightly in foil. Put in 275 to 300 degree oven for 10-12 hours.
SWISS CHARD & SORREL GRATIN RECIPE - (4.3/5)
Provided by ltrodrigu
Number Of Ingredients 10
Steps:
- Set a heavy pot of salted water over medium-high heat and bring to a rolling boil. Stir in Swiss chard and blanch until softened and bright green, 1-2 minutes. Drain in a colander and squeeze chard leaves to remove excess water. Turn on broiler. Meanwhile, wipe pot clean and set over medium-low heat. Stir in butter and garlic and sauté until garlic lightly browns, about 4 minutes. Increase heat to medium, stir in sorrel and cook until soft, 1-2 minutes. Sprinkle flour over sorrel and cook, stirring, 1 minute more. Add blanched chard to pot with sorrel and stir to combine. Pour in milk and gently simmer, stirring frequently, until liquid almost completely cooks off, about 15 minutes. Remove from heat, stir in Parmesan and season with salt and pepper to taste. Pack simmered greens snugly into a 9-inch round baking dish. Scatter panko overtop and slide dish directly under broiler. Broil until panko turns golden, about 5 minutes. Serve immediately or refrigerate until ready to use, up to 12 hours, and reheat before serving.
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