Saturday, November 25, 2017
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Roast Brisket with Fishing frosting Bourbon

ROAST Brisket  WITH FISHING frosting BOURBON.This recipe has a unique taste that comes from the southern United States.


ROAST Brisket  WITH FISHING frosting BOURBON

Ingredients / 10 people

  1. 6.5 kg of beef brisket with a slice of fat on the top (14 pounds)

  2. 2 tablespoons olive oil

  3. 120g chopped onion (3/4 cup)

  4. beef broth (4 cups)

  5. brown like stout beer (12 ounces)

  6. bourbon (3/4 cup plus 2 teaspoons)

  7. brown sugar (1/4 cup)

  8. soy sauce (1/4 cup)

  9. 2 Roma tomatoes

  10. 1 large carrot

  11. 1 tablespoon balsamic vinegar

  12. 6 large sprigs of thyme

  13. 3 celery stalks

  14. 3 heads of garlic

  15. peach jam (1/2 cup)

  16. 1 tablespoon and 1 teaspoon salt

  17. 1 teaspoon pepper

  18. 1/4 teaspoon smoked paprika

  19. Cinnamon 1/8 teaspoon

  20. Salt and pepper

This recipe is a good example of the “desired” of US cuisine.

Production:

Preparation time: 1 hour
Cooking time: 4 hours and 30 minutes
Total time of the recipe: 8:00

It is not difficult, but it takes time. I said that you can prepare meat 
up to 2 days before the date, it will just stop right after sliced ??meat. 
Then you have to bring back to a boil and continue the recipe as usual.

With bourbon and fishing, this recipe has a unique taste that comes from 
the southern United States.

Method

  • Mix salt, pepper, smoked paprika and cinnamon

  • Rub the brisket with this mixture vigorously

  • Refrigerate covered for 2 hours

  • Out of the fridge and leave at room temperature for 1 hour

  • Preheat oven to 162 ° C (325 ° F)

  • Meanwhile, heat 1 tablespoon olive oil in a large pot is oven

  • Do 5-6 minutes the fatty breast side down, and cook the other side 3 

  • minutes Put on a plate without piercing the meat (no fork, tongs or a spatula)

  • Lower average temperature, add another tablespoon of oil, chopped onion and garlic

  • Broil for 5 minutes

  • Add beef broth, beer, bourbon, brown sugar, soy sauce, thyme, chopped celery, chopped tomatoes, chopped carrot 

  • and balsamic vinegar

  • Return the chest of beef in the pot, cover and place in oven

  • After 4:30, the get out from the oven

  • Get out the meat with a spatula

  • Place the strainer stock, and lightly boil for 15 minutes

  • Slice brisket approximately 5 mm every cm

  • Take 6 cl cooking juice and put it in a blender

  • Add pureed peach and bourbon

  • Mix and season

  • Return the meat to the pot

  • Set the oven to grill mode, and pour 4 tablespoons of Glazing on top

  • Broil 5 minutes watching

  • Slice the meat, pour the juice and baking spread the remaining Glazing before serving

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