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How To make Brisket with Sweet Potatoes
2 tb Oil or chicken fat
3 1/2 lb Boneless beef brisket
2 Stalks celery
finely
Chopped 2 lg Carrots :
finely chopped
1 lg Onion finely chopped
2 c Beef stock or boullion
1 c Water
1 1/4 ts Cinnamon
1/4 ts Nutmeg
1/8 ts Allspice
1/2 c Apple cider (up to 1 cup)
2 lb Sweet potatoes, peeled :
Cut in 1/2" slices 1 1/2 lb Parsnips, peeled cut in
1 " chunks
1 c Pitted prunes :
coarsely
Chopped Salt and pepper to taste
Heat 2 tablespoons oil in the cooker. Over high heat, brown the meat well on both sides, lifting it up frequently with tongs or spatula to prevent sticking. Add additional fat if needed. Set aside. (Don't be concerned if the brisket has to be squeezed against the sides of the pot; it will shrink considerably during cooking.) In the oil remaining in the cooker, saute the celery, carrot, and onion for 3 minutes, stirring occasionally and taking care to scrape up any browned bits of meat or vegetable sticking to the bottom of the pot. Add the beef stock, water, cinnamon, nutmeg, and allspice. Submerge the rack into this mixture, and place the meat on it with the fat side facing up. Lock the lid in place and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 55 minutes. Let the pressure drop naturally, about 10 - 15 minutes. Remove the lid, tilting it away from you to allow any excess steam to escape. If the brisket is done, you should easily be able to pry a small chunk of meat from one end with a fork. If it is not sufficiently tender, lock the lid back into place and return to high pressure for another 10 - 15 minutes. If time permits cool to room temperature and refrigerate brisket and gravy overnight. Remove any congealed fat and return the gravy to the cooker. About 20 minutes before serving, stir in enough cider to equal approximately 2 cups. Add the sweet potatoes, parsnips, and prunes. Lock the lid in place and over high heat bring to high pressure, adjust heat and cook for 3 minutes. Quick release the pressure. Add salt and pepper. Cut the brisket into slices on the diagonal, place in the cooker, and spoon gravy and vegetables on top. Cover but do not lock. Cook over medium heat just until the meat is warmed throughout. Arrange on a platter and surround with the vegetables. Pour gravy on top. Recipe By : Cooking Under Pressure From: Donna Bunch <bunch@farm.Fccc.Edu>
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Summertime BBQ Brisket | Gordon Ramsay
Gordon takes on an American classic with some sides. Delicious.
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BBQ Beef Brisket With Crunchy Coleslaw and Sweet Potato Wedges Recipe
Potato Hash | Basics with Babish
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This week on Basics, we take a look at two easy one-pot potato hash recipes: a classic and a sweet potato. Also this week I made a simple sage gin & tonic, which pairs nicely with all of the flavors going on in the potato hash.
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Slow Cooker BBQ Pulled Brisket
You'll easily get 4 meals out of this recipe, possibly even 6 depending on what you serve it with. It's incredible in a rice bowl with avocado, corn and crème fraîche. I also like to have it on avocado toast, on sweet potato, in a sandwich or in tacos.
Slow Cooker BBQ Beef Brisket
1.2kg beef brisket
2 tsp smoked paprika
1 tsp garlic powder
2 tsp onion powder
1 tsp mustard powder
1 tsp cumin
2 tsp chipotle powder
3 tbsp olive oil
1 red onion
2 cloves garlic
4 bay leaves
4 sprigs thyme
1 ½ tsp salt
2 tbsp apple cider vinegar
300ml chicken or beef bone broth
2 tsp Worcestershire sauce
3 tbsp tomato paste
2 medjool dates, stones removed
150g bacon
1. Combine the paprika, garlic powder, onion powder, mustard powder, cumin & chipotle in a bowl. Place the brisket in a tray and rub spice mix on all sides.
2. Heat a pan on a medium heat, add the olive oil and then the brisket. Get some good colour on all sides. Remove from the pan and set aside.
3. Slice the onion and crush the garlic. Add the onion to the pan and cook for a few minutes. Add in the garlic for a further minute. Transfer to the slow cooker.
4. Add the remaining ingredients apart from the bacon.
5. Place the brisket in the slow cooker and cover with the strips of bacon.
6. Cook on high for 4 to 6 hours.
7. Once cooked remove the bay leaves and thyme and discard. Remove the brisket and set aside so you can blend the sauce with the bacon.
8. Reduce the sauce down on the hob to a BBQ sauce consistency.
9. Shred the brisket with two forks and mix well with the sauce. Great on its own with some avocado and creme fraiche, or slaw. You could also add rice to that. Or it’s great on tacos, baked sweet potatoes, or baked potato skins and mash.
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Easy Oven BEEF BRISKET Recipe with Sweet & Smoky Flavor!
This beef brisket is the perfect combination of sweet and smoky flavors, thanks to the seasoning in the brisket rub as well as the braising liquid. It's cooked low and slow in the oven for the most flavorful, tender slices that everyone will love!
I love smoked brisket and I've enjoyed it on travels throughout Texas, Kansas City, and Oklahoma. But if you, like me, don't have a smoker, you'll love this equally delicious oven-braised brisket recipe. It serves up a similar sweet and smoky flavor, but it's perfect for indoor cooking.
Unlike other cuts of beef such as prime rib, beef tenderloin or filet mignon which cook more quickly, brisket requires a special labor of love — time. Brisket comes from the part of the cow that's full of connective tissue, but a low and slow cooking method turns this tough cut of meat into something truly flavorful and tender.
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► TIMESTAMPS:
00:00 Intro
00:26 The type and size of brisket to buy.
01:27 Make the brisket dry rub.
02:23 Spread the brisket rub all over the brisket.
03:04 Make the braising liquid.
03:37 Place the braising liquid and brisket in a roasting pan, then cover and cook.
04:34 Let the brisket rest, then slice it against the grain.
05:58 Serve up the brisket with your favorite side dishes, like mashed sweet potatoes and green beans.
06:36 Taste test and tips.
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Loaded BRISKET Baked Potato! | Chuds BBQ
Homemade Butter, Homemade Sour Cream, Smoked Cheese, Brisket perfection, Fire roasted potatoes... nuff said
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