PMC Cooks: Tuscan Brisket

These cold wintery days always give me a craving for comfort food.   Usually, my inspiration for a recipe comes from ingredients that are available and this recipe is no different. Our local grocery store was having a sale on whole brisket so I thought, “let’s see what comfort food I can create.”
PMC Cooks Tuscan Brisket

PMC Cooks Tuscan Brisket

   Unwrapping the whole brisket, my first challenge was the realization that this was a huge hunk of untrimmed meat.  I wasn’t sure where to begin so I stared at it and decided to call on Paul to trim the brisket. He does such a good job cleaning our deer, I figured the principles for the cow can’t be much different.
  Here is what the piece of meat looked like….yours will be a lot like this if you choose to buy a whole brisket.  If I was preparing this again, I would buy an already trim one because so much fat came off that it was a lot of weight that I paid for and just threw away.  I think I might have trimmed a little too much off, though.  That top part is called the fat cap.  It is usually at least 1/2″ thick and I removed most of the cap.
PMC Cooks Brisket

PMC Cooks Tuscan Brisket

When Paul finished with the brisket, we ended up with two pieces. The A.”flat”, which corned beef, pastrami and your meat market trimmed brisket is made from. And, the B.”point”, which is much thinner and the grain runs in a different direction.  I saved it for a later recipe.

PMC Cooks Tuscan Brisket

PMC Cooks Tuscan Brisket

Paul and I went to New Orleans for the New Year and enjoyed the most amazing Tuscan pork rib prepared by our brother-in-law, Mike.  That recipe was my inspiration for this brisket. After the meat was trimmed I combined all the ingredients (recipe below) and basically made a dry rub.  I then place the brisket in a zip lock bag for about 24hrs.

PMC Cooks Tuscan Brisket

PMC Cooks Tuscan Brisket

PMC Cooks Tuscan Brisket

PMC Cooks Tuscan Brisket

PMC Cooks Tuscan Brisket

PMC Cooks Tuscan Brisket

Ingredients
  • 2 tablespoon(s) extra-virgin olive oil
  • 2 tablespoon(s) chopped rosemary leaves
  • 1 1/2 tablespoon(s) kosher salt
  • 1 1/2 tablespoon(s) fennel seeds
  • 2 teaspoon(s) freshly ground black pepper
  • 2 teaspoon(s) chopped sage
  • 2 teaspoon(s) chopped thyme
  • 2 teaspoon(s) sweet paprika
  • 1 teaspoon(s) crushed red pepper
  • 1 teaspoon(s) ground coriander
  • 1/2 teaspoon(s) ground allspice
  • Balsamic glaze (at very end, to taste)
  • 3 tablespoon(s) balsamic vinegar, preferably one aged for at least 5 years

Preheat the oven to 400 degrees.  Prepare your meat by trimming excess fat. Watch this video on how to trim your brisket (it goes on to tell you how to barbecue it).

 I used our fantastic real Portuguese porcelain serve ware to bake the brisket.  Our entire family loves to cook and entertain but have always found it hard to find the large size bakeware and serving pieces it takes when we all get together.  On a buying trip to Europe, we found a wonderful small Portuguese manufacturer.  It bakes beautifully and I love the way my recipes just look so professionally presented in them.
Large Rectangular Porcelain Platter

Large Rectangular Porcelain Platter

I used our large rectangular platter. I coated the platter in olive oil and then added the aged balsamic vinegar.

After trimming your brisket, mix all of the dry ingredients together and coat  the brisket. If you have a convection oven, use that setting for approximately 20 min.  You want the top to sear. You can also accomplish that task with a cast iron skillet.

Cover and lower heat to 325*.  Cook for 2 hours.

At the very end, brush with the balsamic glaze. Check the cooking time because depending upon the thickness of the meat it will vary.  It was delicious.  The leftovers we will turn into BBQ sandwiches for another night.

Cheers!

Debbie Michael

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