Beef Brisket Recipe - SaddleBrookeTimes
Beef Brisket Recipe - SaddleBrookeTimes
Beef Brisket Recipe - SaddleBrookeTimes
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<strong>Beef</strong> <strong>Brisket</strong> <strong>Recipe</strong> : Tyler Florence : Food Network<br />
http://www.foodnetwork.com/recipes/tyler-florence/beef-brisket-recipe/index.html[2/10/2009 5:51:46 PM]<br />
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<strong>Beef</strong> <strong>Brisket</strong><br />
<strong>Recipe</strong> courtesy Tyler Florence<br />
Show: Food 911 Episode: Two Goys, a Girl and a <strong>Brisket</strong>!<br />
1 of 5<br />
What We’re Cooking<br />
74 Reviews<br />
Hollow Edge Roast <strong>Beef</strong> Slicer<br />
by Wusthof<br />
$79.95<br />
1 of 10<br />
Caribbean Chicken Wings<br />
Cook Time<br />
4 hr 0 min<br />
Ingredients<br />
Level<br />
Intermediate<br />
Yield<br />
10 servings<br />
4 large garlic cloves, smashed<br />
1/2 teaspoon kosher salt, plus more for<br />
seasoning<br />
4 sprigs fresh rosemary, needles striped from<br />
the stem and chopped<br />
1/4 cup extra-virgin olive oil<br />
1 (4 pound) beef brisket, first-cut<br />
Coarsely ground black pepper<br />
4 large carrots, cut in 3-inch chunks<br />
3 celery stalks, cut in 3-inch chunks<br />
4 large red onions, halved<br />
2 cups dry red wine<br />
1 (16-ounce) can whole tomatoes, hand-crushed<br />
1 handful fresh flat-leaf parsley leaves<br />
3 bay leaves<br />
1 tablespoon all-purpose flour (optional)<br />
Potato Pancakes , recipe follows<br />
Directions<br />
Preheat the oven to 325 degrees F.<br />
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On a cutting board, mash the garlic and 1/2 teaspoon of the salt<br />
together with the flat-side of a knife into a paste. Add the<br />
rosemary and continue to mash until incorporated. Put the garlicrosemary<br />
paste in a small bowl and add 2 tablespoons of olive oil;<br />
stir to combine.<br />
Season both sides of the brisket with a fair amount of kosher salt<br />
and ground black pepper. Place a large roasting pan or Dutch<br />
oven over medium-high flame and coat with the remaining olive<br />
oil. Put the brisket in the roasting pan and sear to form a nice<br />
brown crust on both sides. Lay the vegetables all around the<br />
brisket and pour the rosemary paste over the whole thing. Add<br />
the wine and tomatoes; toss in the parsley and bay leaves. Cover<br />
the pan tightly with aluminum foil and transfer to the oven. Bake<br />
for about 3 to 4 hours, basting every 30 minutes with the pan<br />
juices, until the beef is fork tender.<br />
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Remove the brisket to a cutting board and let it rest for 15<br />
minutes. Scoop the vegetables out of the roasting pan and onto a<br />
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<strong>Beef</strong> <strong>Brisket</strong> <strong>Recipe</strong> : Tyler Florence : Food Network<br />
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platter, cover to keep warm. Pour out some of the excess fat, and<br />
put the roasting pan with the pan juices on the stove over<br />
medium-high heat. Boil and stir for 5 minutes until the sauce is<br />
reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of<br />
flour with 2 tablespoons of wine or water and blend into the<br />
gravy).<br />
Slice the brisket across the grain (the muscle lines) at a slight<br />
diagonal. Serve with potato pancakes.<br />
Crispy Potato Pancakes (Latkes):<br />
4 medium russet potatoes, peeled<br />
2 medium onions<br />
Kosher salt and freshly ground black pepper<br />
2 egg whites, lightly beaten<br />
1/4 cup finely chopped chives<br />
Vegetable oil, for frying<br />
Serving suggestion: applesauce<br />
Using a box grater or food processor, coarsely grate the potatoes<br />
and onions. Put the grated potatoes and onions together in<br />
cheesecloth or a tea towel and twist it to squeeze out the excess<br />
liquid. Put the dry potatoes and onions in a bowl and season with<br />
salt and pepper. Fold in the egg whites and chives to bind the<br />
mixture together.<br />
Heat a large non-stick skillet over medium heat and coat with 1/4inch<br />
of oil. For each pancake, take about 2 tablespoons of the<br />
potato mixture and drop into the hot oil; gently flatten with a<br />
spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on<br />
each side, until golden. Remove to paper towels to drain; season<br />
with salt while the potato pancakes are still hot. Continue frying,<br />
adding more oil as needed, until all of the mixture is used up.<br />
Serve immediately with apple sauce, if desired.<br />
Yield: about 20 (4-inch) pancakes<br />
Prep Time: 30 minutes<br />
Cook Time: 4 minutes per/batch<br />
Ease of Preparation: Medium<br />
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