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Alrighty, here's her recipe. She is Jewish and has made this for the last 5 Passovers. She brings leftovers to work for us and they are AMAZING!
Southwestern Blackened and Braised Brisket
Seasoning: Combine equal amounts of chili powder, paprika, cumin, black pepper, ginger, cayenne pepper, cinnamon, garlic powder, basil, oregano, thyme and kosher salt. The total amount will depend on the size of your brisket. She recommends using more chili powder and cumin than the other spices.
Coat 1 side of the beef with half of the spices, patting/rubbing it in well, then turn over and coat the other half.
Chop 2 med and 1 larg onion, 2 stalks of celery and 5 garlic cloves. Heat oil in a Dutch oven.
Place brisket in Dutch oven with oil until it is brown and crispy on one side, then turn it over and cook til it is brown and crispy on other side. Take it out, put veggies and garlic in and cook til they’re golden brown. Add 2 bay leaves and 6 cups chicken stock/broth. Put brisket back in, put tight-fitting lid on it and reduce to simmer and cook for 3 hours. Take it out and skim the fat from the surface and strain the liquid.
Cook the sauce that is in the pan til it is reduced by half. Add salt and pepper and whisk in a tablespoon of butter. Slice the brisket.
She recommends that you cook it the day before. That way, you can put it in the fridge and the fat will congeal and can be removed.
Lemme know how it turns out if you use it!
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