Beef brisket has a interesting history that intertwines with various cultures. Its origins can be traced back to ancient civilizations that appreciated the robust flavor and versatility of this cut. In Jewish culinary traditions, brisket became a go-to choice for special occasions, particularly during holidays such as Passover and Rosh Hashanah. The slow-cooking methods commonly employed, such as braising or smoking, not only tenderize the meat but also enhance its natural flavors, making it a favorite for family gatherings and celebrations.
As brisket made its way to the United States, particularly to Texas, it underwent a transformation. The barbecue culture embraced this cut, leading to the creation of iconic dishes like Texas-style smoked brisket, celebrated for its smoky flavor and tender texture. The evolution of brisket reflects changing culinary practices and the adaptability of this cut, allowing it to shine in various cuisines.
This recipe is the traditional cooking method for brisket of braising by slow-cooking in beef stock and brandy.
EQUIPMENT: Large 2250ml Rectangular Ultra-Vac, large sauté skillet with vented lid,
INGREDIENTS:
- · 3 ounces 2 Gringo’s Brisket Magic
- · 2½ pound Beef Brisket
DIRECTIONS:
Start by rubbing your brisket liberally with Brisket Magic or your favorite seasoning blend. This step ensures that every inch of your meat is infused with flavor.
Next, place the seasoned brisket into the Ultra-Vac container. The Ultra-Vac system allows you to remove the air, creating a vacuum seal that locks in freshness and flavor. This not only enhances the marinating process but also preserves the quality of your ingredients, leading to healthier and tastier meals.
For optimal results, store your marinated brisket in the refrigerator for 1 to 2 hours, or even overnight if you have the time. The Ultra-Vac ensures that your ingredients stay fresh and flavorful, allowing you to enjoy a delicious meal that is both nutritious and satisfying.
COOKING THE BRISKET
- · 1 tablespoon garlic oil
- · 1 large onion
- · 7 cloves garlic peeled and crush
- · 1½ cups homemade beef stock or store bought
- · ½ cup Brandy
After removing the brisket from the Ultra-Vac, pat it dry with a paper towel to help achieve that perfect sear. Preheat your Health Craft skillet with olive oil over medium heat 275-300ºF. Brown the brisket for about 5 minutes on each side. Once both sides are browned, simply remove the brisket and set it aside.
Add the onions to your skillet, and sauté until tender, about 7 to 10 minutes. Then add the galric and cook for 4 to 5 minutes. Place the brisket back in the skillet and add the beef stock and brandy. Simmer until the liquid reduces to about one-half, creating a rich and flavorful base, about 20 minutes.
Cover the skillet, open the vent, and reduce the heat to low 175 - 200ºF and simmer for about 2 hours, allowing the brisket to become incredibly tender and infused with flavor.
HOW TO PREPARE GARLIC OIL
To the 1 Quart Saucepan add 1 to 1½ cups of Spanish or Italian olive oil and a whole bulb of garlic, peeled. Cook over medium-low heat, 175 to 200ºF. This gentle heat allows the flavors to infuse without compromising the integrity of the garlic. Simmer the peeled cloves of garlic in oil for about 15 to 20 minutes, until the garlic becomes tender.
Cool and Store: Once done, remove the saucepan from heat and allow the garlic oil to cool. Transfer it to a clean, airtight container. Remember, for safety and freshness, garlic-in-oil should be stored in the refrigerator and consumed within 4 days.