Mikes Brisket Recipes

MIKE'S BRISKET

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.

BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• In a large enameled cast iron casserole, heat 2 tablespoons of the olive oil. Season the brisket with salt and pepper. Add half of the brisket to the casserole and cook over medium-high heat, turning on all sides until browned, about 6 minutes. Transfer the brisket to a plate. Repeat with the remaining oil and remaining brisket. Add the celery, carrot, onion, and chile to the casserole and cook over medium heat until softened, about 7 minutes. Add the tomato paste and cook, stirring frequently, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf, and garlic and cook for 2 minutes, stirring frequently. Add the stock, wine, and vinegar and bring to a boil. Return the brisket to the casserole, cover and braise for 1 hour. Drop the heat to 225 degrees F and cook 4 more hours or until meat is tender.