Ultimate Brisket Tyler Florence Recipes

NORTHERN CALIFORNIA SMOKED BRISKET

Steps:

• To make the spice rub: In a large dry skillet, toast the chiles, fennel seeds, coriander seeds and peppercorns over medium-high heat until fragrant, about 2 minutes. Add to a spice grinder and run until you have a fine powder. In a large mixing bowl combine the spices with the remaining rub ingredients. Makes about 2 cups.
• Rub the brisket all over with the spice rub mix. Wrap tightly in plastic and marinate overnight in the refrigerator.
• Preheat the oven to 300 degrees F.
• Line a large roasting pan with foil and set over high heat. Put the soaked chips on top, then put the pan directly over the burner to get the chips to start smoking, about 10 minutes. Place a V-rack over the top of the chips and put the marinated brisket on the rack. Cover the entire top of the roaster with foil, crimping the edges to form a nice seal, (you may have to use 2 strips foil to cover everything). Reduce heat to medium and smoke the brisket for 15 minutes.
• While the brisket is smoking, prepare the anchos, onion, garlic and tomatoes. Remove brisket from the roasting pan with the rack. Remove the chips with the foil and discard in sink (pour water on top of chips to stop the smoking). Put the reserved chiles and vegetables on the bottom of the pan, then put the rack with the smoked brisket in the roasting pan so it sits above the aromatics. Put in the middle of the oven and roast until brisket is tender, about 4 to 4 1/2 hours
• Remove brisket from oven and set aside to rest. Add the pan drippings and the vegetables from the bottom of the pan to a blender and puree. Stir in the red wine vinegar and transfer the sauce to a serving dish. Slice the brisket across the grain, arrange on a serving platter and serve with sauce.

BEEF BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• On a cutting board, mash the garlic and 1/2 teaspoon of the salt together with the flat-side of a knife into a paste. Add the rosemary and continue to mash until incorporated. Put the garlic-rosemary paste in a small bowl and add 2 tablespoons of olive oil; stir to combine.
• Season both sides of the brisket with a fair amount of kosher salt and ground black pepper. Place a large roasting pan or Dutch oven over medium-high flame and coat with the remaining olive oil. Put the brisket in the roasting pan and sear to form a nice brown crust on both sides. Lay the vegetables all around the brisket and pour the rosemary paste over the whole thing. Add the wine and tomatoes; toss in the parsley and bay leaves. Cover the pan tightly with aluminum foil and transfer to the oven. Bake for about 3 to 4 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Scoop the vegetables out of the roasting pan and onto a platter, cover to keep warm. Pour out some of the excess fat, and put the roasting pan with the pan juices on the stove over medium-high heat. Boil and stir for 5 minutes until the sauce is reduced by 1/2. (If you want a thicker sauce, mix 1 tablespoon of flour with 2 tablespoons of wine or water and blend into the gravy).
• Slice the brisket across the grain (the muscle lines) at a slight diagonal. Serve with potato pancakes.
• Using a box grater or food processor, coarsely grate the potatoes and onions. Put the grated potatoes and onions together in cheesecloth or a tea towel and twist it to squeeze out the excess liquid. Put the dry potatoes and onions in a bowl and season with salt and pepper. Fold in the egg whites and chives to bind the mixture together.
• Heat a large non-stick skillet over medium heat and coat with 1/4-inch of oil. For each pancake, take about 2 tablespoons of the potato mixture and drop into the hot oil; gently flatten with a spatula so they fry up thin and crispy. Fry for 3 to 4 minutes on each side, until golden. Remove to paper towels to drain; season with salt while the potato pancakes are still hot. Continue frying, adding more oil as needed, until all of the mixture is used up. Serve immediately with apple sauce, if desired.

THE BURGER BAR - TYLER FLORENCE

Steps:

• CARAMELIZED ONIONS:.
• Heat butter and olive oil in a large pan over medium heat.
• Add onion slices, sprinkle with salt and pepper.
• Cook slowly until well caramelized, 15 to 20 minutes.
• HERBED HORSERADISH MAYONNAISE:.
• Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.
• SAUTEED MUSHROOMS:.
• Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.
• BACON WITH ROSEMARY:.
• Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.
• TOMATOES WITH SEA SALT AND CHIVES:.
• Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.
• ASSEMBLE THE BURGERS:.
• Preheat a large cast-iron skillet to medium hot.
• Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.
• Season the ground meat in a bowl with salt and pepper.
• Give it 3 turns in the bowl with your hands or a big spoon and it's done.
• Shape into 4 patties.
• When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.
• Remove the burgers to a platter.
• Rub the skillet with paper towel to clean it again.
• Then toast the buns cut side down for 1 minutes.
• Serve the hamburgers in the buns with accompaniments above.
• Enjoy!

ULTIMATE BRISKET - TYLER FLORENCE

Steps:

• Heat oil in the bottom of a heavy Dutch oven until it almost smokes. Season the brisket with salt and pepper. Carefully lay brisket in pot, fat side down. When browned, flip over.
• Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.
• When browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, 10-15 minutes.
• Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits (fond) at the bottom of the pot. Return meat (and any accumulated juices) to the pot. Cover tightly and bake in a preheated 325°F oven for 3 hours.
• Remove brisket from pot to a platter. Let rest 10 minutes, then slice across the grain. Strain the juices from the pot, discarding the solids, and serve alongside the meat.

THE ULTIMATE BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the garlic, tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour off some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.

THE ULTIMATE BRAISED BRISKET

Steps:

• Preheat the oven to 325 degrees F.
• Drizzle brisket liberally with olive oil then season the meat on both sides with salt and pepper.
• Place a large Dutch oven or heavy-based pot over medium-high heat and add a 3-count of olive oil. Place the brisket in the pot and sear on both sides to form a nice brown crust. Remove from pot and set aside before adding carrots, onion and celery. Brown vegetables, then add the tomatoes, red wine, bay leaf, thyme, rosemary, and parsley. Add the brisket back to the pot, cover and roast in the oven for 3 hours until the brisket is fork tender.
• Remove the brisket to a cutting board and let it rest for 15 minutes. Strain out the vegetables and pour out some of the excess fat, then pour over the brisket.
• Slice brisket across the grain and serve over parsnip puree with roasted red onions and garnish with parsley.