This is How I Cook Brisket
Here’s the thing: I love brisket. It’s basically my favorite cut of cow. I also love geese. This is because the town I grew up in is sandwiched between a town that’s known for its brisket and a town that’s known for its roasted geese. And although it’s hard to get roasted geese around here the local co-op always has briskets for sale. It’s hard to make brisket the traditional Southern Chinese way properly lacking the proper spices, the secret recipes and the time to make really good soup stock. Usually that’s compensated for by adding MSG, but since I don’t ever use MSG (except in Japanese curry) that doesn’t quite work. So I’ve been experimenting and trying to figure out other interesting ways to make brisket.
After a year of learning and experimentation I think I’ve finally found the tastiest way to cook brisket in a crock pot and since I need to write it down before I forget what it is I think I should share this with you! The basic idea is that it takes a Jewish recipe (replacing ketchup with a real tomato and real sugar; none of that HFCS stuff goes near my kitchen) for sweet brisket and a collard green recipe from Louisiana, put them together and cook everything using a southern Chinese method. It’s in some ways exceptionally contrived but it works functionally because you get collards and brisket and soup in the same recipe! And it involves Southern food which is always a great idea. I don’t put in too many spices myself but more spices could definitely work with this. Also, the only reason this recipe is for 1/3 to 1/2 of a brisket is because my crock pot is too small for the whole thing. Scale and enjoy! (Note: You may get slightly less enjoyment out of this if you don’t use grass-fed beef, organic vegetables and free range chicken broth like I do because I clearly am raking in the money teaching math and have too much to spend on food.)
Wing’s Brisket and Collard Soup/Couscous
Serves 5 to 6, or 1 for five meals.
Ingredients:
1/3 to 1/2 flat cut brisket
1 large onion
1 tomato
1 bunch of collards
n pieces of bacon (where n is a non-negative real number)
6 cloves garlic
Siracha garlic hot sauce (however much you want)
apple cider vinegar (however much you want)
sugar, salt, ground black pepper, paprika, cayenne pepper
chicken/beef stock
couscous (lots)
Preparation Time: 16 hours, at least…
1 - Cut the garlic cloves into small, but not too small, pieces.
2 - Dice the tomato.
3 - Cut the onion and the collards into 1/2in pieces.
3.14 - If n > 0, fry up the bacon in a cast iron skillet as you’d normally make them. Don’t overcook the bacon! Chopped the bacon up into small pieces. Pour a small bit of the grease into the crock pot if you want to die an early but satisfying death.
4 - Add half the onion and all the tomato into the crock pot. Put some of the salt, pepper, paprika, cayenne powder, and about half the garlic on top of the onion/tomato mixture.
5 - Pour the (bacon and) collards in! Squish them in if there’s no room. Collard greens squish well.
6 - Put the rest of the salt, pepper, etc. and garlic on top of the collards. Add a small amount of Siracha and all the vinegar on top of the collards as well.
7 - Gently place the (part) brisket on top of the whole stack of veggies. Squirt some more Siracha over the brisket.
8 - Pour enough stock and water in (I use a 50/50 mix) to cover everything up.
9 - Turn the crock pot on high and cook for 6 hours.
10 - Add the rest of the onion into the crock pot and cook for at least 2 more hours.
11 - Take the brisket out and store the brisket and the soup in separate containers. Let them cool and then refrigerate overnight.
12 - Take the brisket out and slice it into small pieces.
You can serve the brisket and soup by tossing the brisket back into the soup and then bringing everything to a light boil. It goes well with noodles or rice. But that’s not the best way of serving this…
13 - Place the brisket back in the soup and bring everything to a slow boil. Scoop all the vegetables and brisket and a small amount of soup out. You may also want to save some extra soup because next you’re going to…
14 - Bring the soup to a full rolling boil and use it to cook couscous to go with your vegetables and brisket. You may not need all the soup to cook the amount of couscous you need, so that’s why you want to save what you don’t need. You can also only do steps 13 and 14 in small batches if you’re only cooking one or two servings at a time.
15 - Enjoy!
Wing :: Aug.18.2010 :: Posts :: No Comments »


