How To make Deli Brisket Bake
2 1/2 lb Beef Brisket
1/2 c Prepared Mustard
1/4 c Whole Mixed Pickling Spices
27 oz (1 cn) Sauerkraut
1/4 lb Grated Swiss Cheese
Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F.) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard.
How To make Deli Brisket Bake's Videos
Traditional Jewish Style Brisket
No Jewish holiday meal is complete without a traditional brisket. Follow along with this recipe from our Personal Chef, and shop our wide selection of briskets in all sizes for holiday gatherings of all kinds. Shop Brisket: | View Recipe:
Pastrami Brisket | Chuds BBQ
By popular demand here is my version of pastrami perfection! This Katz Deli Style Pastrami with a Texas twist is cured and smoked to perfection using the foil boat method.
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Insta: ChudsBBQ
BRINE RECIPE
1 gal Water
350g Kosher Salt
350 Brown Sugar
42g Pink Salt
10g Coriander
15g Mustard Seed
15g Black Peppercorn
3 Bay Leaves
3 Cinnamon Sticks
5g Red Pepper Flakes
4g Juniper Berries
4g Allspice
2g Cloves
60g Crushed Garlic
IRISH DAIQUIRI RECIPE
2oz Irish Whisky
1oz Fresh Lime Juice
1oz Simple Syrup
Simple Syrup: Equal parts Water/Sugar heated on low until dissolved
►Full list of things I use and recommend:
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Things I use
►Thermometer
►High Temp Cheese
►Fryer
►Vegi Grill Pan
►Vitamix Blender
►Black Pepper
►Beef Tallow
►Pink Salt
►Mixer
►Chef Knife
►Sausage Stuffer
►Hog Casings
►Meat Grinder
Cabelas 1/2hp
►Food Processor
►Fire Blower
►Knife
►Slicing knife
►Boning Knife
►Thermometer
►Sodium Citrate
►Sheep casings
►Cimeter Knife
►Scale
►Rub Tub
►Burger Press
►Knife roll
►Butcher paper
►Paper stand
►Cutting Board
►Blowtorch
►Chef Knife
►Bone Saw
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
►Camera
►Lens
►Light
Montreal Smoked Meat At Home Recipe Cured Smoked Brisket
Montreal Smoked Meat At Home Recipe - A Montreal smoked meat sandwich is a beautiful thing! You can make Montreal smoked meat at home, it's not hard, it just takes a bit of time. This might be the closest you can get to Schwartz’s bifteck charcuterie hébraïque de Montreal. This is a cured Smoked Brisket - Very different from a Texas BBQ brisket.
Ingredients:
5.5 Kg trimmed brisket
2.5g Prague powder #1 / 1kg meat (13g)
125 mL (½ cup) coarse salt
45 mL (3 Tbsp) ground black pepper
15 mL (1 Tbsp) ground white pepper
15 mL (1 Tbsp) cracked mustard seeds
15 mL (1 Tbsp) cracked coriander seed
15 mL (1 Tbsp) garlic powder
15 mL (1 Tbsp) onion powder
15 mL (1 Tbsp) hot pepper flakes
15 mL (1 Tbsp) dill seed
Method:
Trim the brisket, removing the hard fat and trim the fat cap; but leave at least 3/8 fat.
Combine all the cure ingredients and coat the brisket on all sides.
Place the brisket on a baking tray or a food tub and refrigerate, turning the brisket over every day for 8 - 10 days.After 8-10 days rinse the 'cure' off the brisket.
Then soak in cool water for 3 hours replacing the water 2-3 times.
Dry the brisket and coat it with a rub of 50/50 cracked pepper and cracked coriander seed.
Place back in the fridge for 12-24 hours.
Smoke the brisket over Maple chunks at around 225ºF until the internal temp reaches 160ºF (8-9 hours).
Refrigerate overnight 12 -24 hours.
Steam the brisket gently on the stovetop for 3-5 hours.
You are looking for a finished internal temp of 200ºF.
Honey Beer Mustard Recipe:
Top 4 Spice Blends For Summer BBQ & Grilling:
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0:00 Montreal Smoked Meat At Home Recipe
0:18 What is Montreal smoked meat
0:52 Trimming brisket for smoking
1:14 Montreal smoked meat spice rub dry cure
3:18 Rubbing the brisket with dry cure
4:28 10 days later rinsing the dry cured brisket
5:48 Smoking brisket for Montreal smoked meat
6:58 Steaming Montreal smoked meat brisket
8:29 Cutting into a Montreal smoked meat brisket
9:25 Making and eating a Montreal smoked meat sandwich
Sticky BBQ TEXAS-STYLE SEITAN Brisket | ft Chad Sarno
Sticky VEGAN BBQ TEXAS-STYLE SEITAN Brisket | ft chef and brother Chad Sarno. Blow some minds with this INCREDIBLE VEGAN BRISKET recipe using homemade seitan. Serving it up Austin, Texas-style with some buttery Texas Toast, onions, pickles and plenty of smoky, sweet & spicy BBQ Sauce! This recipe will certainly turn some heads with the look, smoky smell and amazing flavor of a proper Plant based Texas BBQ!
Full recipe below!
BBQ Sauce Recipe ▶︎
The Wicked Healthy Cookbook ▶︎
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SEITAN BRISKET
Serves 6-8
INGREDIENTS
Wet Mixture (half will be used for braising liquid)
1 cup marsala wine
¼ cup (60ml) soy sauce or tamari
¼ cup (60ml) maple syrup
2 tbsp sriracha
3½ cups (870ml) low sodium vegetable stock
1 small can of tomato paste, about ¼ cup (4 tbsp)
3+ tbsp olive oil
Whisk all above ingredients well.
In separate bowl mix the dry batch:
Dry Mixture
2¼ cups (280g) vital wheat gluten flour
¾ cup (95g) chickpea flour
2 tbsp chili powder
1 tbsp paprika
1½ tsp cumin
2 tbsp onion granules
2 tbsp garlic granules
1 tbsp salt
Fixin's
BBQ sauce ▶︎
Sliced pickles
Sliced raw white onion
Thick texas toast
INSTRUCTIONS
1. Prepare baking dish by coating lightly with oil. Set aside. Preheat oven to 375 degrees fahrenheit.
2. Hand mix the wet and dry batches separately. Combine dry mixture with half of wet mixture. Mix until combined completely. Knead for 3 minutes until all is mixed thoroughly and the dough has an elastic texture.
3. Form into a rough oval shape and place in baking dish. Lightly coat the raw seitan with oil.
4. Add rest of braising liquid around the casserole dish, pouring over raw seitan.
5. Place in oven and bake for about 25 minutes.
6. At the 25 minute mark, flip loaf over. Place back in oven for another 20 minutes. If you will be putting this on the grill, be sure to fire-up the grill. Prepare this BBQ sauce ( while your seitan is cooking.
7. Remove the seitan a few minutes before its done and baste the seitan with some of the remaining liquid in the dish. Place back in oven for another 5-10 minutes. The liquid should be almost evaporated and thickened. Remove from oven and leave to cool for a few minutes.
8. Once the seitan is cooled, it's time to finish it on the grill. Be sure the grill is blazing hot and on high heat. In a casserole dish, or the same that the seitan was baked in, cover it with BBQ sauce being sure it coats all sides well.
9. Place on the grill and allow to brill for about 8 minutes on each side to create the killer char that will make this finish dish.
10. While this is grilling, gather all the fixin's to complete your BBQ board, or BBQ sandwich. Fresh sliced pickles, sliced raw white onion, Texas toast, extra BBQ sauce and of course a toll of paper towels.
11. After flipping brisket and getting some great char on both sides, remove from grill. Its time to assemble.
12. Slice the brisket as thin as you can and serve with all the fixin's!
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#veganchef #plantbasedchef #wickedhealthy #wickedkitchen #veganbrisket #BBQ #veganbbq #bestof2023
BBQ Beef Brisket With Crunchy Coleslaw and Sweet Potato Wedges Recipe
American Food - The BEST BRISKET AND RIBS BARBECUE in Chicago! Smoque BBQ