Saturday, February 25, 2012

Pot-Roasted Brisket with Rhubarb and Honey

I made this with another cut of beef other than brisket, so this wasn't quite as amazing as it could've been. The spices on the meat combined with the rhubarb-honey sauce are amazing though. It requires a bit of planning and is best made a day before and left to sit, but the effort is worth it. I used almost the last of my freezer rhubarb (luckily spring isn't too far away!), but you could also use tart apples and reduce the honey to 1 tsp.

Pot-Roasted Brisket with Rhubarb and Honey (from All About Braising)

~2kg brisket, trimmed of some but not all excess fat
450g rhubarb, trimmed and cut into 1/2" pieces (~4 cups)
spice rub
2 tsp coriander seeds
1 tsp black peppercorns
1/2 tsp allspice berries
1 1/2 tsp coarse salt
aromatics and braising liquid
2 tbsp olive oil or bacon drippings
1 medium yellow onion, chopped into 1/2" pieces
salt and pepper
2 tbsp minced ginger
1/3 cup golden raisins (I omitted)
3/4 cup dry white wine or vermouth
1 cup beef, veal, or chicken stock
2 strips orange zest (3" x 3/4")
2 3" marjoram or sage sprigs (I used sage)
1 bay leaf
1 tbsp honey

1. The day or morning before you plan to cook, combine coriander, peppercorns, and allspice in a small dry skillet over medium heat. Toast until fragrant, 1 - 2 minutes, shaking the pan. Let cool and grind to a coarse powder. Add salt and grind some more.
2. Wipe down meat with paper towels and spread spice rub all over meat. Place on rimmed baking sheet, cover, and refrigerate 12 - 36 hours.
3. Heat broiler on high. Broil meat until browned and crusty, but not charred (I pan fried since I was using a different cut of meat).
4. Heat oven to 300F.
5. In large Dutch oven, heat oil over medium-high heat. Add onion and saute until softened and beginning to colour, 5 - 7 minutes. Season with salt and pepper.
6. Add ginger and raisins and saute for another minute until fragrant.
7. Add wine, bring to a boil and boil until reduced by 3/4, about 5 minutes.
8. Add stock, 2 cups of rhubarb, orange zest, herb sprigs, bay leaf, and honey. Bring to a boil and boil for a few minutes, stirring once or twice to dissolve honey.
9. Lower brisket into pot. Deglaze pan the brisket was browned in by adding 1/4 cup water, bringing to a boil, and scraping. Add to pot.
10. Cover pot with parchment paper, pressing down. Cover with a lid and slide into oven. Braise, turning meat after 45 minutes.
11. After cooking for 1 1/2 hours total, turn brisket again and add remaining rhubarb.
12. Continue braising until meat is fork tender, about 3 - 3 1/2 hours total.
13. Remove brisket from pot and cover with foil to keep warm.
14. Skim any fat from liquid, remove herb sprigs, orange zest, and bay leaf. Add honey if sauce is too sharp. If sauce is thin, boil over medium-high heat to reduce for about 5 minutes. Season to taste with salt and pepper.
15. If not serving right away, transfer brisket to glass baking dish and pour braising liquid over it. Let cool, cover, and refrigerate. Reheat in a 350F oven for 25 - 30 minutes.

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