Alpha Gal Recipe #3: Smoked Brisket (Full Emu Rump)
I hope everyone enjoys this video. Just a couple of corrections, it only took about 2.25 hours to cook and I actually ended up bring the temperature up to 165. I wanted it to have a smokier flavor so I decided to cook it a little more and I was not disappointed. As always, if you have any questions please ask.
Smoked Brisket and Rub Recipe // WoW Recipe
Just a quick video on how we smoked a brisket and the rub recipe.
Dry Rub Ingredients:
½ Cup Brown sugar
3 Tbls Salt
1 Tbls Chili powder
½ teas Black Pepper
½ teas Cayenne
½ teas Old Bay
½ teas Thyme or Italian Seasoning
½ teas Onion powder
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Crazy Good BEEF Brisket Barbacoa TACOS Recipe
This is our version of an Oven Beef Brisket Barbacoa Recipe - we still use banana leaves for the flavour they bring, and drench the whole thing in a super flavourful braising liquid that doubles as a salsa for serving. We may not be in Mexico… but we sure feel like it when we eat these.
Ingredients:
1.5 Kg brisket
Generous amount of our taco seasoning mix
2-3 dried Guajillo chiles
1 large white onion
3 garlic cloves
¼ cup (60 mL) pineapple vinegar or ACV
¼ cup (60 mL) lime juice
½ cup (125 mL) chicken stock
350 mL Mexican beer
1 tsp (5 mL) salt
2 tomatoes
1 banana leaf
Method:
Rub the brisket with the seasoning mix, and place uncovered in the fridge overnight.
Preheat the oven to 225ºF (100ºC).
Remove the stems and seeds from the dried guajillo chilies, and toast in a hot dry cast iron pan.
Place the onion, garlic, vinegar, lime juice, chicken stock, beer, salt, chilies, and tomatoes in a blender or food processor and puree.
Line your roasting pan with the banana leaf, allowing it to hang over the side so you can wrap / cover the brisket.
Put the brisket in the pan on top of the leaf, then pour most of the braising liquid over top (save some as a garnish for serving - it tastes like an amazing salsa).
Wrap the top with the overhanging leaf, then cover the pan with a tight lid and put in the oven.
Cook until the brisket is tender, and can be pulled apart with a fork, about 4 hours.
Remove from the oven and allow to rest for 15 - 20 minutes.
Cut up the brisket.
Discard the banana leaf and reduce braising sauce until thickened.
Mix the reduced braising liquid back into the chopped up brisket.
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Goan style Brisket | Pulled Beef | Kravings
Brisket is marinated Goan style, then seared and slow cooked for hours with onions and chillies, once cooked its stored overnight in the fridge…. Then skimmed for excess fat and oven roasted with onions and potatoes. The brisket just falls apart and the gravy is delicious. Perfect to serve as a main or even in sandwiches!
Here are the ingredients and steps to make this recipe!
Goan Beef Brisket
Ingredients
3 lbs Beef Brisket
Juice of a Lime
1 tsp Salt
1 tsp Pepper
1 tsp Kashmiri Chilli powder
1/2 tsp Turmeric
2 tbsps Ginger & Garlic paste
15 – 20 Cloves
2 tbsps Vinegar
1 cup of sliced Onions
3 Garlic cloves – cut in half
4 Kashmiri Chillies
2 Roma Tomatoes – 1.5 cups
1 cup Beef stock
1 cup sliced Onions
1 cup sliced Potatoes
Instructions
Trim off the excess fat on the Brisket and add the lime juice, salt, pepper, chilli powder, turmeric, ginger and garlic paste.
Poke the meat with cloves and add the vinegar
Marinate overnight
Heat some oil and saute the onions and garlic till they caramelize and place in a crockpot
Add a bit more oil to the hot oil and sear the meat on all sides
Place the meat over the onions, add the beef stock and cook for 8 hrs
After 8 hours, refrigerate
The next morning place the meat in an oven proof dish with the onions and potatoes and roast the meat for an hour and let the onions and potatoes go longer till cooked
Scrape the fat out of the meat jus and heat it up till it thickens up a bit
Remove the meat and shred and serve with the caramelized onions, potatoes and jus
Bookmark the recipe on my blog -
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Marinade Injector - Meat Injector – Flavour Injector – Flavor Injector - Training
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Learn how to use a meat injector to make your next roast or BBQ literally dripping with flavor!
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How to cook Lao style brisket | Lao Food from Saeng's Kitchen
This is a brisket that is seasoned with all my favorite Lao herbs like dried lemongrass, galangal, coriander, and fish sauce salt. It was smoked in a pellet grill. I ate it with sticky rice and jeow som. This was my first time using a pellet smoker, so I definitely have room for improvement. Do you all have suggestions on how to improve this brisket?
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