With brisket on special this week, and being in the depths of winter, now is the perfect time for a bit of slow cooking to warm up our houses and bellies. Did you know there is a "Most Googled Brisket?" There is and it is Deeeee-licious! Jenn Segal from Once Upon a Chef provides this base recipe plus a spicy little moroccan twist!
Both the Classic and Moroccan versions listed below are loaded with caramelised onion goodness- reminiscent of a beautiful French onion soup. Deep slow roasted flavours are sure to make you feel all warm and cozy.
What You Need:
1½ tablespoons kosher salt
1 teaspoon ground black pepper
2 tablespoons all-purpose flour (okay to substitute matzo cake meal for Passover)
3 tablespoons vegetable oil
8 medium yellow onions, peeled and sliced ½-inch thick
3 tablespoons tomato paste
3 cloves garlic, roughly chopped
6 carrots, peeled and sliced into large chunks on a diagonal
1 cup water if more sauce is desired (this can be added half way through)
Handful fresh chopped parsley, for garnish (optional)
What To Do:
Season the meat with lots of salt and pepper.
Dust both sides with flour.
Heat the oil in a heavy flameproof roasting pan or ovenproof enameled cast iron pot until shimmering. Sear the brisket on both sides until brown and crusty in spots (around 5 minutes per side).
Transfer the meat to a platter. Add onions to the pan.
Cook, stirring and scraping up the browned bits from the bottom of the pan, until softened and golden brown, about 15 minutes.
Place the brisket back in the pan on top of the onions and spread the tomato paste on top. Scatter the carrots and garlic around the edges.
Cover the pan tightly with aluminium foil or a lid, and bake for 1-1/2 hours at 180°C .
Remove the pan from the oven and transfer the brisket to a cutting board. Using a very sharp knife, slice the beef into thin slices against the grain. It’s much easier to cut at this point than it is at the end.
Place the slices back in the pan on an angle, so that the top edge of each slice is showing. (It should look like you just put the whole brisket back in and it is leaning slightly backward. Put your knife under the sliced brisket and pick it all up at the same time- if you can- to help the process. Be careful of hot liquids and sharp knives!) Baste the meat with the pan juices
Lower the heat to 165°C and cook the brisket until it is fork-tender. This can be 1¾ to 2½ hours, or longer if necessary, to ensure the meat is tender.
The brisket is ready to serve with its juices, (but it is even better the second day.) It also freezes well.
Want to try something a little different? At the end of caramelising the onions- add the following spices:
2 tsp paprika
1½ tsp ground cumin
1¼ tsp ground ginger
¾ tsp ground coriander
¾ tsp ground cinnamon
¼ tsp cayenne pepper
When adding the carrots prior to roasting- also add:
14 dried apricots
12 pitted prunes
2 Tbsp capers or strong olives, drained
2 tsp packed light brown sugar