Best 8 Spice Rubbed Braised Brisket Recipes

SPICE-RUBBED BRAISED BRISKET

Steps:

• Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
• Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
• Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
• Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
• Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
• Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
• Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
• To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.

FIVE-SPICE BRAISED SEDER BRISKET RECIPE

Steps:

• Preheat the oven to 325°. Heat a cast-iron skillet over high heat. Place the ginger and onions in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside.
• In a 5½-quart Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five-spice powder and season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 5 to 7 minutes. Transfer the brisket to a plate.
• Add 1 cup of the stock to deglaze the pan, and then return the charred vegetables and seared brisket to the pan. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork tender, 3 to 3½ hours.
• Transfer the brisket to a cutting board and thinly slice against the grain. Divide between plates, pouring some of the braising liquid over each, then serve.

MONTREAL SPICED BRAISED BRISKET

Steps:

• Preheat oven to 350 degrees Fahrenheit. Heat a large frying pan over medium-high heat.
• Rub steak seasoning all over the brisket.
• Add oil to pan and sear for six to 10 minutes per side, until golden brown. Remove the brisket from frying pan and place in a 9 x 13-inch baking dish.
• Add onions and salt to frying pan and lower heat to medium. Add more oil, if necessary.
• Sauté for 15 minutes, until onions are softened and lightly golden brown. Add beer to the pan to deglaze and pick up all the flavorful bits on the bottom of the pan.
• Add barbecue sauce and apricot preserves to pan to create a smooth sauce. Pour onion mixture over brisket.
• Cover pan tightly with foil and braise for three hours.
• Allow roast to cool in pan before refrigerating or slicing. For best results, refrigerate overnight and slice when cold. Slice roast, reheat and serve.

BRAISED BRISKET

Steps:

• Preheat the oven to 275 degrees F. Mix the fennel seeds, sage, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a small bowl. Rub the spice mixture all over the brisket, pressing it into the meat to make sure it sticks well.
• Mix the beef stock or broth, balsamic vinegar, brown sugar and garlic in a large liquid measuring cup and set aside.
• Heat the olive oil in a Dutch oven or large heavy-bottomed pot with a lid over medium-high heat. Add the brisket fat-side up and cook until golden brown and no longer sticking to the bottom of the pot, 4 to 5 minutes. Flip and cook the other side until it is golden brown and some of the fat has rendered, 2 to 3 minutes. Remove the brisket to a plate and lower the heat to medium.
• Add the onions, carrots and 1 teaspoon salt and cook, stirring occasionally and scraping up any browned bits from the bottom of the pot, until the onions are softened and starting to caramelize, 7 to 8 minutes.
• Add the balsamic mixture and tomatoes to the pot and bring to a boil. Return the brisket to the pan and nestle it into the sauce and vegetables fat-side up. Cover the pot, transfer to the oven and braise until the brisket is tender but not shredding or falling apart, about 3 hours 30 minutes. A fork should easily pierce through the meat.
• Remove from the oven, uncover and let the brisket rest in the pan for 30 minutes. Remove the brisket to a cutting board. Bring the vegetables and sauce to a boil over medium-high heat and cook until slightly thickened, 12 to 15 minutes. Thinly slice the brisket across the grain and place on a platter. Spoon the vegetables and sauce over the top and serve.

5-SPICE BRAISED BRISKET RECIPE - (4.7/5)

Steps:

• Preheat the oven to 325°F. Heat a cast-iron skillet over high heat. Place the ginger and onions in the pan and cook, turning as needed, until well charred, 6 to 8 minutes. Set aside. In a 5.5-quart Dutch oven, heat the oil over medium-high heat. Rub the brisket completely with the five-spice powder and season with salt and pepper. Sear the brisket, turning as needed, until golden brown, 5 to 7 minutes. Transfer the brisket to a plate. Add 1 cup of the stock to deglaze the pan, and then return the charred vegetables and seared brisket to the pan. Add the remaining ingredients. Bring the liquid to a simmer, then cover the pot and place it in the oven. Cook until fork-tender, 3 to 3 1/2 hours. Transfer the brisket to a cutting board and thinly slice against the grain. Divide between plates, pouring some of the braising liquid over each, then serve.

CHILI-BRAISED BRISKET

Steps:

• Preheat oven to 350 degrees. Combine chili powder, fennel seed, 1 teaspoon salt, and 3/4 teaspoon pepper and rub all over brisket. In a large heavy ovenproof pot, heat oil over medium-high. Cook brisket until browned on all sides, about 8 minutes total. Transfer to a plate.
• Add onion to pot and saute 5 minutes. Stir in garlic and tomato paste and saute 1 minute. Add beer and 2 cups water, scraping up browned bits with a wooden spoon. Bring to a boil; return brisket to pot, cover, and transfer to oven. Braise until brisket is almost tender, about 3 hours. Tilt pot and spoon off fat from liquid. Add potatoes, carrots, and 1 cup water; braise until meat is very tender, 50 minutes more. Transfer brisket to a cutting board and let rest 10 minutes, then slice. Stir vinegar and cilantro into vegetables; serve with meat, sprinkled with more cilantro.

SPICE RUBBED BRAISED BEEF

Steps:

• To prepare roast, combine paprika, 1 tablespoon brown sugar, garlic powder, 1 teaspoon salt, dry mustard, and ground red pepper; rub over roast. Place roast in a large zip-top plastic bag. Seal and refrigerate 1 hour or overnight.
• To prepare sauce, heat a large Dutch oven over medium heat. Coat pan with cooking spray. Add onion, crushed red pepper, and minced garlic; cook for 3 minutes, stirring frequently.
• Place tomatoes in blender, and process until smooth. Add pureed tomatoes, 1/2 cup water, and the next 3 ingredients (through tomato paste), and bring to a boil.
• Reduce heat, and simmer for 30 minutes, stirring occasionally. Stir in 1/2 teaspoon salt and 1/2 teaspoon black pepper.
• Preheat oven to 325°.
• Remove roast from bag. Add roast to sauce in pan. Cover and bake at 325° for 2 1/2 hours or until tender. Serve with sauce.

BRAISED BRISKET WITH GARLIC

Steps:

• Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon.
• Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings.
• Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper.
• Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan.
• Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm.
• Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat.
• Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth.
• Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.