Seasoned, Seared and Gently Braised Brisket over Rice with Onion and Garlic

 

Seasoned, Seared and Gently Braised Brisket

Over Rice with Onion and Garlic

I had not had the best of luck making brisket that turned out more steak-like rather than shredded.  I do not have a smoker nor a grill (yet) but this recipe turned out really well, to everyone who is me.  The aroma was fantastic and the ingredients list, Spartan.  Minimalist. I served it over rice that I had mixed with the braised onion and garlic that had served as a braising bed for the brisket. I made sandwiches with the remaining slices as well as the flavor blasting protein in a bowl of udon noodles with scallions and egg.  Let's get to it, shall we?

Ingredients

1 smaller brisket (about 2.5 pounds), scored

2 large or 4 medium onions, coarsely chopped

6 cloves garlic, smashed or chopped into discs

1 box or can chicken broth 

Brisket Spice Mix 

1 rounded tablespoon salt

1 tablespoon black pepper

2 tablespoons smoked paprika

2 tablespoons granulated garlic

1 rounded tablespoon granulated onion

Jerk seasoned paste

White wine vinegar

Shoyu (soy sauce)

Add the spices to a bowl and combine it all with a fork or small whisk.  Add whatever binding ingredient you'd like to the spices bowl, sprinkle in white wine vinegar and vigorously stir or whisk into a paste.  I used Jerk seasoned paste (jarred) and shoyu and white wine vinegar. 

Believe it or not, This here, above, was the hard part!

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Use a chef's knife or what ever sharp culinary knife you have, and score both sides of the brisket. Slice at one angle from one end to the other, turn the brisket and slice from the other angle so you have what looks like cubes on that side.  Repeat on the other side of the meat.  Next, use a spoon or spatula (or, your hands) and rub in the spice paste onto and into the scores.  Repeat on the opposite side.  Set the meat aside.  

Meantime, chop the onion and slice the garlic and set  them aside. Add three generous rounds of your favorite cooking oil to the pot you will use for braising over high heat. When the oil ripples, add the brisket.  Sear both sides, about eight minutes per side.  

Remove the brisket for a moment and add the onions and garlic to the pot. Sautee the mixture about six minutes, scraping the bottom of the pot with a wooden spoon.  The burnt on bits in the pot from searing the brisket is pure flavor! Add the brisket back to the pot.  Add two cups of chicken broth/stock or, two cups of hot water if you do not have any stock.  Beef broth is perfectly fine, instead of chicken broth. Bullion of either beef or chicken is fine, along with water. Add anotehr cup of stock or water if two cups is not enough. Add a splash of white wine vinegar to the liquid in the pot.  Bring it all to a boil.  Reduce the heat to simmer, cover, and let braise low and slow for three to four hours. 

As you can see, above, the brisket is only gently submerged in the liquid.  That is perfectly fine.  It will steam and gradually cook and the connective tissues will keep together, rather than fall apart. It will be juicy, soft but intact, like a steak. Not having a smoker or grill at this time, this was my next alternative. 

I digress.  Once the brisket is done, upwards of three to four hours, turn off the heat.  Remove the brisket to a plate to rest.  Use a spider or strainer to collect the onion and garlic from the pot and set on the plate with the brisket. Cut the brisket into slices and set aside. 

Plate with rice and the onion garlic mixture.  When I served myself, I used a spoon to mix the rice with the onions and garlic.  Such a wonderful aroma and flavor!  The brisket slices are the star of the show, and garnished with a little fresh rosemary, the dish is complete. Whether you serve it on a plate or, like me, in a bowl, it is a meal you're sure to fall in love with.  I did!

This dish takes a bit of time, but if you have the time, and things to do while the brisket is braising, this is a great dish to help you catch up either on your rest or allow you to catch up on household tasks.  In any event, I hope you make this dish and make it your own, whatever that entails.  That's the joy of cooking at home, you can make any recipe your own.  ❤

With that, Thank You so much for your time and readership.  You all mean so much to me, tremendously!

Now, Go Cook For Someone You Love!

~ Martin

In-House Cook