Sunday Brunch Brisket Recipe

LowSodium Beef Brisket The Daily Meal

WebJan 3, 2013 · Take out the meat, let it rest on a plate, and repeat if you have two cuts of meat. Lower heat a little and add the onions and garlic to the pot, scraping all the brown, …

Rating: 4.5/5(10)
1. Preheat oven to 300 degrees.
2. Take out the beef brisket from your fridge and let the meat come to room temperature. Also make sure that it will fit into your chosen ovenproof Crock-Pot and if it doesn’t, go ahead and cut it in half.
3. As the meat warms up, mix together all the spices in a small bowl (curry to cinnamon). Score the fat on the top of the brisket, making large "X" marks with a knife. And then give the meat a deep massage with the spice blend.
4. Place a Crock-Pot on the stove with 1-2 tablespoons of oil and bring it to a sizzle over medium-high heat. When hot, throw in the brisket, fat side down, and let it brown for 5 minutes. Then turn to the other side and brown again, adding more oil if necessary. Take out the meat, let it rest on a plate, and repeat if you have two cuts of meat.

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Brunch Brisket Recipe Molly Yeh Food Network

WebSep 12, 2019 · Season both sides of the brisket with the salt and a few turns of pepper. In a large skillet or pot, heat the oil over …

1. Season both sides of the brisket with the salt and a few turns of pepper.
2. In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.
3. Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
4. Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve.

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