Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Smokin Don on October 20, 2013, 12:16:50 PM
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Oct 19 2013
Ever since I read this recipe at 52food.com by Nach Waxman I wanted to try it. His idea was to use natural juices from onions, a carrot and tomato sauce to flavor the brisket. He used a 4 to 5 pound brisket flat and did it in the oven in a covered casserole. Basically he browned the brisket in a skillet, removed, then sliced 6 to 8onions thick and browned some in the skillet. He placed the onions in a casserole dish just large enough to hold the brisket, covered the brisket with tomato sauce, added one carrot, covered and in a 350 deg. preheated oven for 1 ½ hours. He removed the brisket and sliced thinly and then back in the casserole as if it were still whole. It is easier to slice if not quite done.
It then went back in the oven, covered for 2 more hours, basting several times and adding a little water if needed. It is then served and every piece tastes like an end piece; and it’s supposed to be better the second day.
I had my 12 inch cast iron skillet w/lid I wanted to do the brisket in. I also had a new Cutco slicing knife to try out. For my sides I had some Jacob’s cattleman’s beans to try for the first time and would make some baked beans in my cast iron bean pot.
I also had plenty of cauliflower to use up so I made baked cauliflower in my 8 inch Lodge cast iron skillet.
I melted a little butter in the skillet, added the cauliflower, and drizzled with olive oil, seasoned with smoked paprika, ground coriander seeds, salt and pepper.
I wanted to smoke the brisket for an hour first then follow the recipe. I was cooking all in cast iron and wanted to do it all in my Traeger. Problem number one was my second shelf would not fit with the covered skillet in the smoker so I would have to do the sides inside.
Problem number two was my sides were too done. The beans were overdone and mushy but had a good flavor; the cauliflower was a little overdone and had too much oil on it for me.
The brisket was great and my sandwich on an Italian seasoned roll hit the spot; at least one thing turned out good! It’s not a smoked brisket but I will definitely do this again. This winter if the weather is bad and you are hungry for a good brisket sandwich; stay inside and try this.
Link to Brisket Recipe http://food52.com/recipes/19878-nach-waxman-s-brisket-of-beef
Jacob's Cattlemen's beans
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A180407_zps77a607e7.jpg)
Brisket trimmed and ready to smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190408_zps66855acc.jpg)
After smoke and sear
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190409_zps8df29b75.jpg)
In the skillet
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190411_zps4b73c097.jpg)
Tomato sauce added
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190413_zps34bf671c.jpg)
Ready to slice
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190414_zps98cc1bf1.jpg)
My new Cutco salmon slicer
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190418_zpsf6653d76.jpg)
The slicer worked great
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190419_zps382c123d.jpg)
Cauliflower ready to bake
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190423_zps7f69e470.jpg)
All ready
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190425_zps7374407f.jpg)
Brisket ready to serve
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190421_zps7e213080.jpg)
My Supper
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_A190430_zps43b1579d.jpg)
Smokin Don
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That really looks beautiful. I'll bet that it tastes even better.
Ed
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Perfection!!!
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The brisket looks outstanding.
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So kind of like using brisket as a pot roast? Looks excellent.
Looks like the new knife worked very well
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That dinner looksgreat! Cutco knives are excellent
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Great job Don!
Cutco makes some outstanding knives.
Here is a little history of their company...
http://www.cutco.com/company/history.jsp
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Great dinner, Don. The brisket looks delicious - interesting method.
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Great job Don!
Cutco makes some outstanding knives.
Here is a little history of their company...
http://www.cutco.com/company/history.jsp
I am a good testament to Cutco knives. My wife had a small set, carving set and a set that had spatula, cake server, potato masher, kitchen shears and maybe another piece or two. She bought them before we got married. I ask her what she paid for them and I said you got taken. I now eat my words, I learned to love the knives after I started cooking. We have been married 47 years so the knives are about 50 yrs old. My bread knife is like new yet. Their guarantee is Good, a few years ago I sent my boning knife in for sharpening, they sent me a new one free of charge. I replaced my carver since I broke the tip off trying to pry apart frozen meat, my stupidity! Last year I sent my kitchen shears back for re-sharpening and they sent me a new pair free of charge. They are expensive but with the guarantee well worth the cost. I paid $81 for my salmon knife and know I will use it a lot for slicing meat. Don
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Those of us who "think barbeque" most of the time are likely to forget that a brisket can certainly be cooked a lot of different ways. It isn't always just smoked slices and burnt ends. My mother used to use brisket for lots of different meals all the way from soup to aspic. Great approach, SD ;D
Hub
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That really looks beautiful. I'll bet that it tastes even better.
Ed
X2 I'd love a plateful of that goodness! Nice job Don!