Spiced Beef Brisket
Treat your taste buds to a flavorful journey with this delicious brisket recipe. A perfect blend of spices marinates the beef, creating a tender and juicy dish that is sure to impress. The savory aroma fills your kitchen as the brisket simmers with onions and tomato puree, resulting in a mouthwatering meal that will have everyone asking for seconds. Enjoy the rich flavors and hearty textures of this comforting dish, making it a standout at any gathering.
— Constant Cookbook
Ingredients
- 1 brisket of beef, about 10 lb.
- 1/2 cup sugar
- 1 tsp. freshly grated nutmeg
- 1 tsp. ground cloves
- 1 tsp. ground allspice
- 2 Tbs. freshly ground pepper, plus more, to taste
- 1 tsp. ground ginger
- 6 Tbs. olive oil or chicken fat
- Salt, to taste
- 3 lb. yellow onions, diced
- 2 cups unsalted beef stock, or as needed
- 2 cups tomato puree
Instructions
- Place the meat in a large glass or plastic container. In a small bowl, combine the sugar, nutmeg, cloves, allspice, the 2 Tbs.pepper and the ginger and sprinkle the mixture over the meat. Cover and refrigerate for 2 days, turning once each day. Remove the meat from the marinade and pat dry.
- In a large, heavy fry pan or on a griddle over medium heat, warm 3 Tbs. of the olive oil. Season the meat with salt, add to the pan and brown for 4 to 6 minutes per side. Set aside.
- In a heavy pot large enough to hold the brisket, heat the remaining 3 Tbs. oil over medium heat. Add the onions and cook until tender and translucent, about 10 minutes. Place the beef atop the onions and cover the pot. Reduce the heat andsimmer the brisket for 2 hours. Add the stock if the onions and beef havent exuded enough juices; you will need about 3 cups of liquid. Add the tomato puree and cook until the meat is tender, about 1 hour more.
- Transfer the brisket to a carving board, cover with aluminum foil and let rest for 10 minutes. If the pan juices are too thin or lack flavor, set the pot over medium heat and simmer the juices until reduced slightly. Taste and adjust the seasonings with salt and pepper. Slice the meat across the grain and serve with the pan juices. Serves 12.
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