Blackened Braised Brisket
Serves 4-6
Inspired by the Kansas City food scene, Chef Fiona cooked up a hearty, tender Blackened Braised Brisket for Dave Matthews Band and crew before the Missouri show. When enjoying the dish at home, try pairing it with Dreaming Tree Cabernet Sauvignon to elevate the meal.
Ingredients
BLACKENING SEASONING
- 1 tablespoon salt
- 2 teaspoons pepper
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon brown sugar
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
BRISKET
- 1/4 cup blackening seasoning, see mix or use your favorite
- 1 5-6 pound brisket, remove from fridge an hour before cooking
- 4 tablespoons canola oil
- 8 cloves garlic, lightly crushed
- 2 large yellow onions, rough chop
- 3 large carrots, rough chop
- 4 celery stalks, rough chop
- 1-2 jalapenos, sliced, seeds removed depending on taste
- 1/2 bunch oregano
- 1/4 bunch thyme
- 1/2 bunch parsley
- 3 bay leaves
- 1 12oz dark beer
- 1 28oz can whole tomatoes
- 2 cups chicken or beef stock
Instructions
BLACKENING SEASONING
- Mix together, and store in an airtight container.
BRISKET
- Preheat oven to 350 degrees.
- Rub brisket with blackening seasoning.
- Heat a pan (preferably cast iron) over medium-high heat. When hot, add canola oil, sear both sides of brisket, will take about 7-10 minutes each side. If possible sear the meat outdoors on a grill, or in a very well-ventilated area, it will create quite a lot of smoke. If not possible sear meat over medium/medium-low heat, it will take longer but will not smoke out your home.
- Transfer meat to an oven-safe pan, you want the meat to fit comfortably in it.
- Turn the heat off of the cast iron pan, pour in beer, and scrape any bits off the bottom of pan. Transfer to pan with brisket.
- Add remaining ingredients; make sure all ingredients are nestled in liquid (Brisket will not be completely covered in liquid).
- Cover with a piece of parchment paper and tightly wrap with aluminum foil. Place in oven.
- Cook for about 3 ½ to 4 hours, turning the meat at least 2 times during cooking.
- Remove pan from oven, let cool for about 30 minutes.
- Remove the herbs and bay leaves.
- Set the brisket aside.
- Puree the remaining liquid and transfer to pot. Reduce the liquid until the desired flavor and consistency are reached.
- Slice the brisket across the grain (it will probably fall apart some) and serve with some sauce poured over and the rest on the side.
- Serve warm.
Notes
Delicious with mashed potatoes or rice and greens. Leftovers make great sandwiches.
