“Bring It On” Beef Brisket

This post was originally published as part of my main dish recipe contributions to My Favorite Finds

——————————–

So I’m a Food Network and Cooking Channel addict, right?!?  I don’t like every show or every chef.  I have to admit Guy Fieri is not one of my faves.  I don’t dis-like him, but I don’t really ever watch his shows either.  The weird thing is though, his recipes sound like they’d be delicious.  Catch 22 I swear.

Bring It On Brisket 5

 

When I saw the Kita and the Pass the Cookbook Club cooked with Guy Fiere Food (his cookbook), the month before I joined with rave reviews I grew more curious.  Then I saw his book at Target for the umpteenth time, but it was on sale.  And I had just gotten a blog post check.  And that was that.

 

Bring It On Brisket 6

 

I took the book home, grabbed my small square post-it notes and got to tabbing every recipe I liked.  I almost killed the post-it cube.  I’m slowly but surely grabbing a new recipe here and there to try.  First I made Guy’s “Bring It On” Beef Brisket, and then I made his Waka Waka Salad for our Fourth of July get together.  I’m slowly converting a Guy fan, but recipes only.  I still can’t get into the shows.  Oh well.  Food it is!

Bring It On Brisket Feat

"Bring It On" Beef Brisket
 
Prep time
Cook time
Total time
 
Author:
Serves: 6 to 8
Ingredients
  • 4½ to 5 pounds beef brisket
  • 1 tablespoon salt
  • 2 tablespoons black pepper
  • 2 yellow onions, cut into 1? rings
  • 2 leeks, white and light green parts only, cleaned and cut into thirds
  • 2 shallots, quartered
  • 1 carrot, cut in half lengthwise, the into 1? chunks
  • 4 celery stalks, cut into thirds
  • ¾ cup Chili Sauce {recipe below}
  • ½ cup beef stock
  • 1 – 12 ounce beer at room temp {Guy recommends a pale ale. I went with a medium bodied lager.}
Chili Sauce: {makes 1½ cups}
  • 5 large roma tomatoes, quartered
  • 1 onion, coarsely chopped
  • 1 jalapeno, seeded and chopped
  • ½ cup apple cider vinegar
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • ½ teaspoon red chili flakes
Instructions
Chili Sauce:
  1. Put all ingredients in a medium sauce pan and bring to a boil over medium-high heat. Reduce heat, and cook at a strong simmer for 25 to 30 minutes, stirring occasionally. Sauce will thicken and veggies will become tender.
  2. Transfer sauce to a blender and pulse until pureed. Return sauce to saucepan. Reduce heat slightly and cook sauce at a simmer for another 25 to 30 minutes, stirring occasionally.
  3. Sauce will keep for up to 3 weeks in the refrigerator in an air tight
Brisket:
  1. Preheat oven to 350 degrees F.
  2. Rinse the brisket and pat dry. Season both sides with salt and pepper, then give your beef a good rub down to get the spices into the meat. Heat oil in an oven-safe Dutch oven over medium-high heat. Sear both sides of the brisket for about 3 to 4 minutes, starting with the fat side down first.
  3. Top brisket with onions, leeks, shallots, carrots, and celery. Mix the beef stock and ¾ cup chili sauce together. Pour over veggies and brisket. Cover pot and roast in the oven for 2 hours, basting every 30 minutes.
  4. Add your beer, recover the pot, and continue cooking for another 1½ hours. Keep basting that bad boy every 30 minutes.
  5. Remove pot from the oven, and let everything sit {as is} at room temperature for 1 hour.
  6. Carefully take the brisket out of the pot and transfer to a cutting board. Remove the fat cap with a fork and discard.
  7. Remove the veggies from the pot and put them in a blender or food processor, puree until smooth. Pour pan juices into a gravy separator and let sit for 3 to 5 minutes to allow the fat to separate. Pour the pan juice and pureed vegetables back into the pot and cook over low heat for 5 to 8 minutes until warmed through. Season with salt and pepper as needed.
  8. Slice the beef against the grain {diagonally} and top with pan sauce.

 

Comments

  1. says

    You know, he’s not one of my faves either. Just something about him. But he does have some pretty good recipes. I have never made a brisket outside of corned beef brisket and smoked brisket. This one sounds pretty good and doesn’t have a lot of funky ingredients I have to shop all over town for!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe: