BEST BRISKET - TWO METHODS
The Ultimate Overnight Method and the Afternoon Method
Be prepared if you choose the overnight method, it is going to take awhile and sleeping through the night will be a challenge, it smells so damn good.
For the overnight method you will want to start preparing it so you can get it in the oven before midnight. If you start at nine or ten pm that will work. The idea here is you will cook it overnight on a low temperature, refrigerate, then reheat again in jus. And of course have copious amounts of jus left for table side pouring over mashed potatoes.
If you are doing the afternoon method if you start around noon or 1 it should be fine. For both methods continue as follows until instructions differ.
1 Brisket with a nice fat cap - cause fat = flavor
2 carrots peeled and cut into two inch pieces
2 onions sliced in rings
2 stalks of celery cut into two inch pieces
1/2 cup brandy or whiskey mixed with 1/2 cup water
1 1/2 cups red wine
1 cup beef broth, something without MSG
4 cloves garlic crushed
2 Tbsp Dijon mustard
3 tbsp of extra virgin olive oil
One Bouquet Garni which should consist of 1 sprig of fresh rosemary 4 sprigs fresh thyme leaves
2 bay leaves
1 Tbsp Garlic powder
1/2 tsp Ground coriander
Salt and pepper to taste
Remove the brisket from refrigerator, rinse with cool water and pat dry.
Rub the brisket all over with a little olive.
Mix the garlic powder and ground coriander together and sprinkle over all sides of the brisket.
Season generously with salt and pepper.
Let it rest for at least an hour to bring to room temperature. If it came wrapped in paper, you can wrap it back up and leave on a plate, preferably where no cat or dog could help themselves before you get to the next phase of the recipe. I usually stick mine in the empty toaster oven or microwave.
Preheat your oven to 225 degrees if you are using the overnight method, 375 degrees if you are doing the shorter time version of this recipe.
Have your baking dish or roasting pan ready, preferably one with a lid.
Whisk together the dijon mustard, red wine and brandy mixture and put aside.
The cooking trick here is to sear the brisket on the stove-top and then finish cooking in the oven.
Just add a tablespoon of olive oil to a skillet heated to about medium high and wait until the oil is hot enough to produce a good sear on the meat. Add the brisket fat side down for about four or five minutes, you want to get a nice brown happening, but don't let it burn. Turn the brisket over and sear for another two or three minutes.
Turn the skillet heat down to a low setting.
Remove the brisket and place in your baking dish or roaster.
Add the sliced onions to the skillet, sprinkle with a dash more salt and stir around until a little soft, just a couple minutes.
Pour the brandy, wine and dijon mixture into the pan to deglaze it.
Stir it around for a few minutes til it starts to bubble.
Pour the whole mixture over the brisket in the baking dish or roaster and add the carrots, celery, the bouquet Garni, crushed garlic, bay leaves and the beef broth.
This method won't suck, it should be delicious, but it won't win a contest up against the overnight method.
If you decide to do the afternoon method, just cover and pop the brisket in the oven at 375 for 30 minutes, then reducer the temperature to 325 degrees and roast for 3 or 4 hours.
Remove the meat to a plate along with the onions, carrot and celery pieces. Let it rest at least for 15 to 20 minutes for all the juices to run back in the meat.
Pour the jus into a gravy dish or measuring cup to serve at the table with the meat.
Now skip forward to the last paragraph of the overnight method.
Pop the brisket into the preheated 225 degree oven, close the door and try to forget about it until the morning. Don’t think about the wafting, wonderful aroma, just think about the fact that dinner will be mostly done for the next day.
In the morning, after it’s had between 9 and 10 hours cooking, remove the brisket from the oven and let cool to room temperature
Refrigerate until about an hour and a half before your planned dinner time.
Transfer the meat to a cutting board and slice it thinly
Return the slices to the jus. Reheat the meat in the jus in a 350ºF oven for 30 to 45 minutes
Remove the meat to a plate along with the onions, carrot and celery pieces
Pour the jus into a gravy dish or measuring cup to serve at the table with the meat
This is always nice with mashed potatoes and the green veg of your choice.
Something like buttered steamed asparagus or green beans and chopped walnuts. Don’t forget a good red wine must be served with this dish. A reasonably priced Spanish or French red is a natural match.