Andrew Zimmern Cooks: Braised Brisket

Hey everybody welcome my kitchen, today we're doing something really fantastic! A riff on my grandmother's brisket recipe. This was the food of my family for generations and generations. It was holiday food and round especially for the Jewish holidays and it was one of the first dishes that I watched my grandmother make. So I do it all the time and I have come up with a fairly foolproof way to do it. And the most important thing is to use a whole brisket. This is from a relatively small animal some of them get a lot bigger but this one has the horn included this little rise here it's not just the flat of the brisket which is this smaller thin muscle that runs along the bottom. It's the whole thing and I've left the whole fat cap on because fat is flavor. We can deal with skimming liquidized fat off of our sauce later on. First thing that I want to do is season it, I'm gonna make a rub: salt and pepper and thyme and paprika some real sage and I'm gonna mix this together... I like making rubs myself that are germane to the dish that I'm making. I love the savory quality that this particular mix has I use it for lots of different meats and I massage it into the meat. I mean these muscle has fibers. Now, I don't have the heat up to high because I don't want to burn or scorch the seasoning rub, that's on the outside of this brisket. So you know, it took six or seven minutes but we have this really beautiful dark walnut browning on the flat side of our meat. Now the fat side will actually take a little bit more time to color up the same way and the reason is there is water present in that fat, a little bit. Alright, so we have this beautiful browned brisket. Remember it's a big piece of meat. Set that to the side and I immediately add my onions to this. If you want to, you can add a little bit more of that same mixture that you seasoned the meat with - peppercorns and bay leaves. I'll just lay these on the top. This is the time where we add our garlic. I'm gonna add liquidy solids - the tomato. So rather than put the brisket in, and then add the liquid. I'm actually going to add our stock and our vinegar and I'm gonna let this warm up a little bit, and come to a simmer. And once this starts simmering, fat side up - very important. I'll Nestle our fennel in their tent this with foil slide it in the oven. Everyone does that with their foot, everyone. So our brisket has shrunk considerably. So it's gonna be perfectly toothsome and tender. Well you hate to say things like wow that looks perfect... But wow that looks perfect! I like to serve it with that little ribbon of fat across the top. And I put a little fancy finishing salt take some of this wonderful fennel and onion sauce I mean, who doesn't love the way this looks? As simple, I mean this is an easy Sunday supper and stick a fennel frond who doesn't like a fennel frond? Anyway, literally this was dinner at my grandmother's house once a week. Perfect. Melting, tender - still holds together. It rested all the liquid return into the protein there. And this is as good as brisket gets. So, make sure you check back every day, because it's brisket week here at andrewzimmern.com in our kitchen, with our web series: Andrew Zimmern cooks. ...and in fact I just did.

Channel: Andrew Zimmern

Views: 121,222

Rating: 4.9300828 out of 5

Keywords: andrew, zimmern, braised, brisket, culinary literacy, az cooks, food, recipe, delicious, jewish, family, travel channel, if it looks good eat it, old recipe, classic, leftovers, brisket week, onions, garlic, gravy, meat

Id: bRLfGGm0u84

Length: 4min 41sec (281 seconds)

Published: Sun Sep 10 2017