BEEF BRISKET (IN MASALA)

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I must tell you this is my favorite brisket recipe so far….This is one of those recipe which all my family members can enjoy together… if you are thinking why?  Then let me tell you… Mine is an Indian family, too South Indian (Malayali), where we like all spicy food. I mean really spicy food, some spicy and tangy… Our traditional beef recipes are spicy with red chilli powder, green chilli and black pepper, garam masala and so on…

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So now you might have understood that why this beef brisket recipe is special to me. Beef brisket is cooked in delicious broth which is the base to which other incidences like coriander seeds, garam masala, pepper, shallots/perl onion/red onion, garlic, ginger etc.  are added. Brisket becomes so delicious when cooked thoroughly till just falls apart state.

Pictures didn’t come well 😦 Mr.Sun didn’t show up that day and my mobile could manage only this good 🙂 … but brisket was soo… fork-tender and delicious…. 


Beef Brisket (In Indian Spices) Recipe

Ingredients 

  • 1 kg Beef Brisket Fat Trimmed
  • 2 tsp. Coriander Seeds Crushed
  • 1 tsp. Turmeric Powder
  • 1 tsp. Garam Masala Powder
  • 1 tsp. Black Pepper Crushed
  • Salt to Taste
  • 3 cups Chicken/beef Stock
  • 2 tbsp. Oil
  • 10 shallot Crushed
  • 10 Cloves Garlic Crushed
  • 1 inch Ginger Crushed 

Instruction

  • Preheat the oven to 350 degrees. OR can make in pressure cooker then omit preheating step.
  • Combine shallot, garlic, ginger, coriander, turmeric, pepper and salt.
  • Place brisket in a deep dish, rub the prepared mixture on to the brisket.
  • Cover it tightly and let it marinate in the refrigerator for 24-48 hours.
  • When it is ready to be cooked, remove from refrigerator and bring it to room temperature.
  • Uncover the pan add the stock and enough water, the liquid should fill ¾ of the baking pan.
  • Place pan covered in foil into a 350 degree oven.
  • Cook brisket for approximately for 3 hours, or until fork-tender.
  • When it is fork-tender, transfer whole brisket to a cutting board.
  • Slice against the grain and place slices back into the cooking liquid.
  • Serve immediately, spooning juice over the slices.
  • To cook in a pressure cooker;
  • Add the brisket with the marinade and the stock in to the pressure cooker.
  • Close the cooker with its lid till 3 to 4 whistle.
  • Turn off the fire and let it cool completely.
  • Once it is cooled open the lid and check the tenderness using a fork.
  • When it is fork-tender, then transfer whole brisket to a cutting board.
  • Slice against the grain and place slices back into the cooking liquid.
  • Serve immediately, spooning juice over the slices.
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