- 1 bottle of Claude’s BBQ Brisket Marinade
- One 5 1/2-pound first-cut brisket
- Kosher salt and freshly ground pepper
- 3 1/2 tablespoons vegetable oil
- 2 medium onions, halved and thinly sliced
- 4 garlic cloves, minced
- 4 carrots, cut crosswise 1 inch thick
- 2 medium parsnips, halved lengthwise and cut crosswise 1 inch thick
- 2 celery ribs, cut into 1 inch pieces
- 1/2 cup prepared white horseradish, drained
- 2 cups dry red wine
- 2 bay leaves, preferably fresh
- 3 cups beef stock or low-sodium broth
- 4 medium Yukon Gold potatoes, peeled and cut into 1 1/2-inch pieces
Take brisket and add Claude’s BBQ Brisket Marinade. Let sit for 4 hours. Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Using tongs, carefully transfer the brisket to a rimmed baking sheet, fat side up.Take brisket and add Claude’s BBQ Brisket Marinade. Let sit for 4 hours.
Preheat the oven to 325°. Season the brisket generously with salt and pepper. In a very large enameled cast-iron casserole, heat 3 tablespoons of the vegetable oil. Add the brisket and cook over moderately high heat, turning, until browned all over, about 12 minutes. Using tongs, carefully transfer the brisket to a rimmed baking sheet, fat side up.
Pour off all but 3 tablespoons of the fat from the casserole. Add the onions and half of the garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.
Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.
Scatter the potatoes around the brisket, cover and cook for about 2 hours longer, until the meat is very tender. Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.
Pour off all but 3 tablespoons of the fat from the casserole. Add the onions and half of the garlic and cook over moderate heat until softened, about 3 minutes. Add the carrots, parsnips and celery and cook over moderate heat until browned in spots, about 6 minutes.
Meanwhile, in a small bowl, combine 1/4 cup of the prepared horseradish with the remaining garlic and 1/2 tablespoon of vegetable oil. Spread the garlic-horseradish paste on the fat side of the brisket.
Pour the red wine into the casserole. Bring to a boil and cook over high heat, scraping up the browned bits from the bottom of the casserole, 1 minute. Push the vegetables to the side of the casserole and add the bay leaves. Set the brisket, horseradish side up, in the center of the casserole. Pour the beef stock around the brisket and bring to a simmer over moderate heat. Cover the casserole, transfer to the oven and cook for 1 hour.
Scatter the potatoes around the brisket, cover and cook for about 2 hours longer, until the meat is very tender. Increase the oven temperature to 350°. Uncover the casserole and roast for about 30 minutes, until the brisket is browned on top and the gravy has thickened.
Carefully transfer the brisket to a carving board and let rest for 30 minutes. Discard the bay leaves. Using a slotted spoon, transfer the vegetables to a serving platter and cover with foil to keep warm.
Pour the brisket cooking liquid into a fat separator and let stand until the fat rises to the surface. Pour the cooking liquid into a gravy boat and discard the fat. Whisk the remaining 1/4 cup of prepared horseradish into the gravy and season with salt and pepper.
Thinly slice the brisket across the grain and transfer to the platter with the vegetables. Spoon some of the gravy over the brisket and vegetables and serve, passing the remaining gravy at the table.
- 1 botella de salsa para marinar Claude’s BBQ Brisket Marinade
- Un trozo de 5 ½ libras de carne, tipo brisket
- Sal Kosher y pimienta recién molida
- 3 ½ cdas. de aceite vegetal
- 2 cebollas medianas, cortadas por la mitad y luego en rebanadas delgadas
- 4 dientes de ajo, finamente picados
- 4 zanahorias, cortadas en rebanadas de una pulgada de espesor
- 2 chirivías medianas - o ‘parsnip’, como se conoce en América - cortadas a lo
- largo y luego transversalmente en trozos gruesos de una pulgada
- 2 tallos de apio, cortado en trozos gruesos de una pulgada
- 1/2 taza de Horseradish – pasta picante de rábano blanco, escurrida
- 2 tazas de vino rojo semi-seco
- 2 hojas de laurel, preferiblemente fresco
- 3 tazas de caldo de res, bajo en sodio
- 4 papas medianas tipo Yukon Gold, peladas y picadas en trozos de 1½ pulgadas
Agréguele a la carne la salsa Claude’s BBQ Brisket Marinade y déjela marinando por 4 horas.
Pre-caliente el horno a 325°F y sazone generosamente la carne tipo brisket con sal y pimienta.
En una cacerola grande, caliente 3 cucharadas de aceite vegetal. Agregue el trozo de carne y cocine a fuego medio-alto, dándole vuelta por unos 12 minutos hasta que quede dorado por todos lados. Con unas pinzas, transfiera con cuidado el trozo de carne a una bandeja para hornear, colocando la parte grasa hacia arriba.
Deshágase de todo menos unas 3 cucharadas de la grasa que quedó en la cacerola. Añada las cebollas y la mitad del ajo para cocinarlos a fuego moderado, por unos 3 minutos hasta que se ablanden. Agregar ahora las zanahorias, las chirivías y el apio para cocinar todo a fuego medio, por unos 6 minutos hasta que comience a dorar.
Mientras tanto, combine en un tazón pequeño un 1/4 de taza de la pasta de rábanos con el ajo restante y ½ cucharada de aceite vegetal. Ahora, unte la pasta de rábano picante con ajo en la parte grasa del brisket.
Vierta el vino tinto en la cacerola. Hierva y cocine a fuego alto por un minuto, raspando lo que se pega al fondo de la olla. Haga los vegetales hacia un lado de la cacerola y agregue las hojas de laurel. Coloque el trozo de carne en el centro de la cacerola, con la parte grasa aún hacia arriba. Vierta el caldo de res encima de la carne y déjelo cocinar a fuego medio lento. Tape y transfiera al horno para que se cocine por una hora.
Agréguele las papas a la carne, tape la olla y cocine por unas dos horas más, hasta que la carne este bien blanda. Aumente la temperatura del horno a 350°F. Destape la cacerola y ase en el horno por unos 30 minutos, hasta que el trozo de carne esté dorado en la parte de arriba y la salsa se haya espesado.
Transfiera con cuidado el trozo de carne a la tabla de cortar y déjelo descansar por 30 minutos. Remueva las hojas de laurel. Transfiera los vegetales a una bandeja de servir y cúbrala con papel de aluminio para mantener todo caliente.
Vierta el líquido en el que se cocinó la carne en un utensilio separador de grasa y déjelo hasta que la grasa suba a la superficie. Vierta el líquido de cocción en un recipiente para salsas y deshágase de la grasa. Incorpore a la salsa el ¼ de taza restante de la pasta horseradish y sazone con sal y pimienta.
Corte la carne en rebanadas delgadas y transfiera a la bandeja con vegetales. Añada la salsa encima de la carne y vegetales y pásela a los otros comensales.