Brisket?
- Thread starter moyn
- Start date
Hey! So good to see you. I've been out of touch for a while, came on-line
to look up a rec. Your post made me smile! Hope you are well. Guess you are not in NY anymore? I thought of you Erin and Richard the other day.... I purchased avocados for guac. Nothing could compete with the mexican restaurant we went to.
all the best, Barb
to look up a rec. Your post made me smile! Hope you are well. Guess you are not in NY anymore? I thought of you Erin and Richard the other day.... I purchased avocados for guac. Nothing could compete with the mexican restaurant we went to.
all the best, Barb
Any time I have cooked brisket, I either corned it or made pastrami
I'm not sure what direction you want to go.
I use Emeril's pastrami recipe, but that requires a smoker.
Corned beef needs a couple of days to brine, either wet or dry. This year I did a dry brine and was really happy with it!
I can provide pastrami or dry cured corned beef recipes if you want them.
Good to see you here. I will miss getting together when we get to NYC however.
I'm not sure what direction you want to go.
I use Emeril's pastrami recipe, but that requires a smoker.
Corned beef needs a couple of days to brine, either wet or dry. This year I did a dry brine and was really happy with it!
I can provide pastrami or dry cured corned beef recipes if you want them.
Good to see you here. I will miss getting together when we get to NYC however.
Beef Pastrami
Here you go, let me know if you make it!
* Exported from MasterCook *
Beef Pastrami
Recipe By :Emeril
Serving Size : 8
Categories : Beef Brisket
Tried & True
Amount Measure Ingredient -- Preparation Method
2 Tablespoons Black Peppercorns
5 Teaspoons Dried Thyme
6 Bay Leaves -- crumbled
2 Teaspoons Whole Cloves
1/4 Cup Garlic -- minced
2 Teaspoons Whole Juniper Berries
6 Cups Water
3/4 Cup Light Brown Sugar
3/4 Cup Kosher Salt
4 Pounds Brisket
1/3 Cup Juniper Berries -- crushed
2/3 Cup Black Peppercorns -- crushed
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine water, brown sugar, and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the meat completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days. Preheat the smoker. Combine the crushed juniper berries and black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the mixture into the brisket. Press remaining mixture into the other side of the brisket. Place brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Place the brisket in a large dutch oven, cover with water and place over medium heat. Bring liquid to a boil, reduce heat and simmer and cook for 2 hours. Remove from pan and cool completely. Slice thin and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 842 Calories; 61g Fat (64.6% calories from fat); 42g Protein; 34g Carbohydrate; 8g Dietary Fiber; 136mg Cholesterol; 8631mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 8 1/2 Fat; 1 Other Carbohydrates.
Serving Ideas : Serve on marble rye bread with horseradish mustard!
NOTES : I put the meat into a 2 gallon zip-lock bag and poured the brine in and sealed the bag. I then put the bag into a flat plastic container that has a lid. The plastic bag keeps the brine covering the meat, but I still turned it once a week.
You can't believe how good this was!
The last 2 times I made this, I finished it in the pressure cooker at high pressure for 45 minutes, then did a fast release. This was instead of 2 hours at a simmer. I think it was juicer and less stringy as a result.
Here you go, let me know if you make it!
* Exported from MasterCook *
Beef Pastrami
Recipe By :Emeril
Serving Size : 8
Categories : Beef Brisket
Tried & True
Amount Measure Ingredient -- Preparation Method
2 Tablespoons Black Peppercorns
5 Teaspoons Dried Thyme
6 Bay Leaves -- crumbled
2 Teaspoons Whole Cloves
1/4 Cup Garlic -- minced
2 Teaspoons Whole Juniper Berries
6 Cups Water
3/4 Cup Light Brown Sugar
3/4 Cup Kosher Salt
4 Pounds Brisket
1/3 Cup Juniper Berries -- crushed
2/3 Cup Black Peppercorns -- crushed
In a small mixing bowl, combine the peppercorns, thyme, bay leaves, cloves, garlic and whole juniper berries. In a saucepan, over medium heat, combine water, brown sugar, and salt. Bring to a boil and stir to dissolve the sugar and salt. Remove from heat and add dry spice mixture and steep for 1 hour. Place the brisket in a glass or plastic container. Pour the seasoned brine to cover the meat completely. Cover and refrigerate for 3 weeks, turning the brisket every couple of days. Preheat the smoker. Combine the crushed juniper berries and black pepper in a small bowl. Using the palm and heel of your hand, press 2/3 of the mixture into the brisket. Press remaining mixture into the other side of the brisket. Place brisket in the smoker and smoke for about 4 hours. Remove from the smoker and cool for 30 minutes. Place the brisket in a large dutch oven, cover with water and place over medium heat. Bring liquid to a boil, reduce heat and simmer and cook for 2 hours. Remove from pan and cool completely. Slice thin and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 842 Calories; 61g Fat (64.6% calories from fat); 42g Protein; 34g Carbohydrate; 8g Dietary Fiber; 136mg Cholesterol; 8631mg Sodium. Exchanges: 1 1/2 Grain(Starch); 5 1/2 Lean Meat; 1/2 Vegetable; 8 1/2 Fat; 1 Other Carbohydrates.
Serving Ideas : Serve on marble rye bread with horseradish mustard!
NOTES : I put the meat into a 2 gallon zip-lock bag and poured the brine in and sealed the bag. I then put the bag into a flat plastic container that has a lid. The plastic bag keeps the brine covering the meat, but I still turned it once a week.
You can't believe how good this was!
The last 2 times I made this, I finished it in the pressure cooker at high pressure for 45 minutes, then did a fast release. This was instead of 2 hours at a simmer. I think it was juicer and less stringy as a result.
there is a bug in the software
so it will show your Display Name in your profile and in a thread that you start but it will show your username in the thread lists. The only way to fix it to display everywhere properly, is to change your username. Until we get moved into new forum software, I can do this for you or anyone else. Just send me an email if you want it done.
so it will show your Display Name in your profile and in a thread that you start but it will show your username in the thread lists. The only way to fix it to display everywhere properly, is to change your username. Until we get moved into new forum software, I can do this for you or anyone else. Just send me an email if you want it done.
I was very happy with Smitten kitchen's tangy spiced brisket.
The only thing I changed is I cooked a 5 lb. brisket and that barely fit in my large crockpot. I followed her time line and the brisket was very tender but still sliceable.
Betty
https://smittenkitchen.com/2010/04/tangy-spiced-brisket/
The only thing I changed is I cooked a 5 lb. brisket and that barely fit in my large crockpot. I followed her time line and the brisket was very tender but still sliceable.
Betty
https://smittenkitchen.com/2010/04/tangy-spiced-brisket/