Best 3 Mikes Brisket Recipes
Mike's brisket is a mouthwatering and savory dish that has become a favorite among barbecue enthusiasts. This delectable dish is perfect for any occasion, whether you're hosting a backyard barbecue or cooking for a special gathering. With its tender and juicy texture, Mike's brisket is sure to tantalize your taste buds. If you're looking for the perfect recipe to create this iconic dish, look no further! In this article, we'll guide you through the process of making Mike's brisket step-by-step, ensuring that you achieve the perfect combination of flavors and textures.
Here are our top 3 tried and tested recipes!
MIKE'S BRISKET
This brisket wows guests! Prep time includes time for marinating. We found this recipe stuck to a package of beef brisket about 10 years ago.
Provided by nmjunko
Categories Roast Beef
Time 16h
Yield 16-20 serving(s)
Number Of Ingredients 15
Steps:
- Poke holes all over brisket with fork.
- Mix all ingredients except brisket, and marinate brisket in 1/2 of the sauce overnight.
- Place whole brisket on hot grill to sear and brown fat.
- Remove from grill and place in foilware pan.
- Cover pan tightly with foil, close hood, and cook on low heat for about 4 hours, or until meat is tender.
- For best results, use a meat thermometer.
- It should be 170 degrees F for medium.
- Slice brisket very thinly across grain at an angle.
- Heat remaining 1/2 of sauce, pour over slices and serve.
MY MOM'S COFFEE-BRAISED BRISKET
This is my take on the dish my mother served at virtually every special-occasion dinner of my childhood. And my mom's version was her take on the dish that her mother made. Brisket has a long history on the Jewish table, primarily because it was a very economical cut. Unfortunately, brisket is no longer cheap, but when cooked properly, it's still one of the beefiest and most flavorful pieces of meat you can find. Whether it's first or second cut (the flat or the point) matters less than making sure the meat has a nice layer of fat on one side. My grandmother made her brisket with carrots, potatoes, and Heinz Chili Sauce, which gave it a traditional sweet-and-sour flavor. My mother added the coffee--she doesn't remember why, but it's pretty brilliant, actually. Unlike stock, coffee is a braising liquid ready in minutes, and its deep, roasted flavors work really well with beef (that's why coffee makes a great addition to barbecue sauce). In my version, I add cardamom to evoke Turkish coffee, and I replace the sweetness of that chili sauce with the deeper flavor of dried apricots. You'll find braised eggs like the ones in this dish in cholent, or hamin, the Sabbath stew that is cooked slowly overnight and served on Saturday afternoon. They take on an almost creamy texture from the long cooking time, and as the coffee braising liquid penetrates the shells, it colors the eggs and subtly flavors them. I finish the whole dish with grated horseradish for a little bit of pungency to wake up the long-cooked flavors of the brisket. I make brisket over several days: The first day, the seasoned meat is refrigerated overnight and the next day, it's cooked. The brisket can be served then, but its flavor and texture are far better if it is allowed to rest in its braising liquid for another night, then warmed, sliced, and served the following day.
Provided by Michael Solomonov
Categories main-dish
Time 21h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Mix the ground coffee, salt, cardamom and black cardamom in a small bowl and rub into the brisket. Cover loosely with plastic wrap and refrigerate overnight.
- Preheat the oven to 475 degrees F. Put the brisket in a roasting pan and roast until the exterior has browned, about 20 minutes. Lower the oven temperature to 300 degrees.
- Warm 2 tablespoons of the oil in a large skillet over medium heat and add the onions, carrots and the garlic, cut-side down. Cook, stirring occasionally, until the vegetables have softened and browned, about 15 minutes, adding more oil if necessary. Add the tomato paste and cook until it reduces slightly, about 2 more minutes.
- Transfer the vegetables to the roasting pan with the brisket. Add the dried apricots, brewed coffee and eggs in their shells. Add enough water to bring the liquid halfway up the side of the brisket.
- Cover the pan tightly with two layers of foil, return to the oven and braise for 1 hour. Remove the eggs, gently tap them all over to make a network of small cracks and return them to the braise. Recover the pan with foil and continue cooking until the brisket shreds easily with a fork, about 3 more hours. Let the brisket cool in its braising liquid, then refrigerate overnight.
- To serve, preheat the oven to 350 degrees. Peel the cold eggs and slice the cold brisket, then return them both to the braising liquid and bake until warmed through, about 30 minutes. Serve the brisket slices with the peeled eggs, grated fresh horseradish and parsley leaves and spoon the broth over top.
BRISKET MINA
Mina is the Ladino word for pie. This Passover dish, common throughout the Sephardic world, is almost too good to be true. Once the matzo is soaked and baked, it magically transforms into something more like traditional pastry than unleavened bread. Mina has great vegetarian potential and can be filled with anything from eggplant to spinach and cheese to potatoes. The mina is topped with the fruit-and-nut condiment so crucial to the Passover table: charoset. Cardamom is used to flavor coffee and in sweets throughout the Middle East, but the cardamom-coffee combination works perfectly in savory recipes like this one. The cardamom is super piney and fragrant, with a sweetness that balances the roasty, bitter coffee and the rich, salty meat.
Provided by Michael Solomonov
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 18
Steps:
- For the charoset: Combine the carrots, apple, cilantro, walnuts, horseradish, raisins, vinegar and salt in a medium bowl. Toss to combine. Set aside.
- For the mina: Preheat the oven to 400 degrees F. Brush the bottom and sides of a 10-inch cast-iron skillet or baking dish with oil.
- Heat the oil in a large skillet over medium-high heat. Add the garlic, onion and salt and cook until the vegetables have softened but not browned, 5 to 8 minutes. Add the coffee if using and cardamom and stir to combine. Add the shredded brisket and 1/4 cup water or reserved brisket braising liquid and mix to combine until warm. Transfer the brisket mixture to a large bowl and let cool for 10 minutes, then stir in the egg.
- Soak the matzo in warm water until pliable, about 1 minute, the remove to a clean kitchen towel to rest, about 5 minutes. Line the bottom and sides of the oiled cast iron skillet with the matzo, breaking up the pieces as needed to completely cover the bottom and sides of the skillet. Spoon the brisket mixture evenly over the bottom and cover the top with more matzo. Fold over the edges of the matzo running up the sides to seal the brisket, adding extra pieces of matzo to completely cover. Drizzle with canola oil and bake until the mina is golden brown and crisp, about 30 minutes. Let stand for 5 minutes.
- Invert the mina onto a serving platter. Slice into wedges and serve topped with the charoset.
Tips:
- Choose the right brisket: Look for a brisket that is well-marbled with fat, as this will help to keep it moist during the long cooking process.
- Trim the brisket: Remove any excess fat from the brisket, leaving a thin layer of fat on top.
- Season the brisket: Rub the brisket all over with a mixture of salt, pepper, and your favorite spices. You can also add a layer of brown sugar to help create a caramelized crust.
- Cook the brisket low and slow: The best way to cook a brisket is low and slow. This will help to render the fat and collagen, making the brisket tender and juicy.
- Wrap the brisket in foil: Once the brisket has cooked for several hours, wrap it in foil to help it retain moisture and cook evenly.
- Let the brisket rest: After the brisket is cooked, let it rest for at least 30 minutes before slicing. This will help the juices redistribute throughout the meat.
Conclusion:
Brisket is a delicious and versatile cut of meat that can be cooked in a variety of ways. Whether you are smoking it, braising it, or roasting it, following these tips will help you create a tender and juicy brisket that your family and friends will love. With a little patience and effort, you can master the art of cooking brisket and impress your guests with your culinary skills.
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