beef essentials: awesome two-step brisket

How To Make beef essentials: awesome two-step brisket

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  Step 1
  PREP/PREPARE
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  Step 2
  Gather your Ingredients (mise en place).
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  Step 3
  THE SAUCE
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  Step 4
  Add all the sauce ingredients to the bowl of a food processor, fitted with an S-blade, or into a large blender, like a Vitamix. Blend, for however long it takes on high speed, until the ingredients are thoroughly combined, and then reserve.
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  Step 5
  THE BRISKET
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  Step 6
  Take the brisket out of the refrigerator, and trim off a bit of the fat cap.
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  Step 7
  Chef’s Note: In most dry cooking methods, such as smoking, the fat cap is very important to keeping the brisket moist. In this recipe, we are braising the brisket in a sauce, so the fat cap will only serve to make the sauce greasy. We want a little fat, but not a lot.
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  Step 8
  Dust the brisket with a generous amount of black pepper.
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  Step 9
  Add the grapeseed oil to a heavy-bottomed pan, over medium-high heat. When the oil begins to shimmer, add the brisket, and sear on all sides, about 2 – 3 minutes per side.
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  Step 10
  Remove the brisket, and place into the bowl of your slow cooker.
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  Step 11
  Add the reserved sauce.
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  Step 12
  Cook on low for 8 hours, and maybe do a marathon of House of Cards on Netflix.
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  Step 13
  After 8 hours, remove the brisket from the sauce.
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  Step 14
  Lay down a piece of aluminum foil, top with a piece of parchment paper, and then place the brisket on top.
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  Step 15
  Tightly wrap, and allow to rest on your counter until the brisket is room temperature, about an hour.
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  Step 16
  Place the wrapped brisket and the sauce into the fridge overnight.
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  Step 17
  Chef’s Note: The sauce should be in a covered, non-reactive, container.
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  Step 18
  The next day, remove the sauce, and the brisket from the fridge.
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  Step 19
  Leave the brisket tightly wrapped, and skim off the congealed fat on the top of the sauce.
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  Step 20
  Place a rack in the middle position, and preheat the oven to 320f (160c).
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  Step 21
  Place the wrapped brisket into the oven for 4 hours.
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  Step 22
  In the final hour of baking, place the sauce into a small saucepan, and gently heat over medium-low heat.
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  Step 23
  Remove the brisket from the oven, and allow to rest for 10 minutes, before slicing.
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  Step 24
  PLATE/PRESENT
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  Step 25
  Slice, drizzle on the warm sauce, and serve with your favorites sides. For me that would be some good coleslaw, and crispy French bread. Do not forget to place the extra sauce in a bowl, and serve with the meal. Enjoy.
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  Step 26
  Keep the faith, and keep cooking.
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