I would like to try braising a brisket. Anyone have a good recipe?

Thanks!

Paul Barrett

YES! i just emailed this to someone-havent tried it yet but it looked
yum on teevee-i think it was pauladean on foodtv where i saw it. (and
it is braised after the roasting btw)
bloo


Texas Oven-Roasted Beef Brisket Recipe courtesy Tom Perini

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 4 hours
Yield: 10 servings
User Rating:




2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion
powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw
brisket on both sides with the rub. Place in a roasting pan and roast,
uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in
the roasting pan. Lower oven to 300 degrees F, cover pan tightly and
continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice
from the pan.


This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The Food Network Kitchens
chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.




Episode#: PASP02
Copyright =A9 2003 Television Food Network, G.P., All Rights Reserved

YES! i just emailed this to someone-havent tried it yet but it looked
yum on teevee-i think it was pauladean on foodtv where i saw it. (and
it is braised after the roasting btw)
bloo


Texas Oven-Roasted Beef Brisket Recipe courtesy Tom Perini

Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 4 hours
Yield: 10 servings
User Rating:




2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
4 pounds beef brisket, trimmed
1 1/2 cups beef stock

Preheat the oven to 350 degrees F.
Make a dry rub by combining chili powder, salt, garlic and onion
powders, black pepper, sugar, dry mustard, and bay leaf. Season the raw
brisket on both sides with the rub. Place in a roasting pan and roast,
uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in
the roasting pan. Lower oven to 300 degrees F, cover pan tightly and
continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice
from the pan.


This recipe was provided by professional chefs and has been scaled down
from a bulk recipe provided by a restaurant. The Food Network Kitchens
chefs have not tested this recipe, in the proportions indicated, and
therefore, we cannot make any representation as to the results.




Episode#: PASP02
Copyright =A9 2003 Television Food Network, G.P., All Rights Reserved

I saw Kylie Kwong make this on a cooking show, and it looked and sounded
great:

Red-braised brisket with caramelised shallots and fresh
chilli

Ingredients

* 1 kg (2 lb) brisket, cut into 5 cm (2 in) thick slices
* 1 quantity red-braising stock
<http://www.abc.net.au/kyliekwong/recipes/s952489.htm>
* 2 medium-sized vine-ripened tomatoes
* 1/2 teaspoon white sugar
* 1 1/2 tablespoons lime juice
* 1 teaspoon sea salt
* 6 small, perfect iceberg lettuce leaves
* pinch Sichuan pepper
* 1 large red chilli, finely sliced


Caramelised shallots

* 2 1/2 tablespoons peanut oil
* 2 salad onions, trimmed and finely sliced
* 6 cm (2 1/2 in) knob ginger, sliced
* 4 garlic cloves, crushed
* 1 teaspoon sea salt
* 250 g (8 oz) red shallots, peeled
* 1/4 cup Shao Hsing wine
* 4 tablespoons crushed yellow rock sugar
* 1/3 cup chicken stock
<http://www.abc.net.au/kyliekwong/recipes/s952242.htm>
* 2 tablespoons mushroom soy sauce
* 3 whole star anise



------------------------------------------------------------------------
Method

Place brisket in a large pan, cover with cold water and bring to the
boil. Simmer for 20 minutes, then drain, discarding the water. Rinse
brisket thoroughly under cold water and drain well. (This process
rids the meat of any impurities prior to braising.)

In a large stockpot, bring red-braising stock to the boil. Transfer
brisket to simmering stock, ensuring it is fully submerged. Braise
very gently for 2 hours, or until brisket is soft and gelatinous,
skimming stock regularly with a ladle. Remove pot from stove and set
aside.

Meanwhile, cut tomatoes into wedges and combine in a bowl with
sugar, lime juice and salt. Refrigerate for 30 minutes.

Next, make the caramelised shallots. Heat peanut oil in a
heavy-based frying pan and add onions, ginger, garlic and salt.
Cook, stirring, for about 2 minutes, or until lightly browned. Add
shallots and cook over low heat for a further 5 minutes, stirring
constantly. Increase heat, add wine and simmer for 1 minute to
deglaze the pan. Add remaining ingredients and simmer gently,
uncovered, for about 20 minutes, or until shallots are very tender
and caramelised.

Finally, using tongs, remove brisket from the stock and slice.
Arrange lettuce leaves on a large platter and top with brisket.
Drizzle with some of the hot stock and sprinkle with Sichuan pepper.
Serve with the caramelised shallots, tomato salad and fresh chilli.