Bring It On Beef Brisket!

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Guy Fieri - Beef BrisketI promise next Wednesday will be a little lighter fare, unlike last week’s Bolognese Ragu and obviously this one!  But since I am still way up north on Lake Michigan where the temps are 45 and the 30’s at night and the winds are starting to whip up, this is what you get!

This is not one of my originals, but if you know me, you know I love Guy Fieri and this beef brisket is such a fabulous dish I had to share it.  It’s super easy to make, very inexpensive, and goes a long way. Having a family of 5, and working all of the time, I love making dishes that can transform into something that the kids can whip up themselves for lunch or dinner later.  You can make this and serve as is with your favorite vegetable or you can get some hearty buns, country slaw, cheddar, maybe some spicy butter pickles and make a jacked up hot beef brisket sandwich!  Either way this is a must!

Guy Fieri’s beef brisket is seared and slowly braised with his homemade chili sauce that ends up being more like a tart, cooked salsa than that sweet jarred stuff. A pile of leeks, carrots, celery, and onion is placed over the brisket and cooked down to nearly melting. Once the beef brisket is pull-apart tender the sauce is skimmed and blended with the melted veggies, making a fresh, tangy, “tomatoey” gravy for a brisket so juicy it could easily be served on its own. In other words, bring it on!

By the way, if you love this dish, or any of Guy Fieri’s food, I seriously suggest you get his cookbook, Guy Fieri Food: Cookin’ It, Livin’ It, Lovin’ It.  One of the best birthday presents ever from one of my daughters! 

Guy Fieri's "Bring It On Brisket"
Serves 8
I actually like to season the Brisket the night before and slow cook it for a 5 hours on 320, seems to come out a bit more tender, especially if you are going to make sandwiches out of it!
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Prep Time
45 min
Cook Time
5 hr
Total Time
6 hr
Prep Time
45 min
Cook Time
5 hr
Total Time
6 hr
For Brisket
  1. 4 1/2 to 5 pounds beef brisket
  2. 1 tablespoon kosher salt
  3. 2 tablespoons freshly cracked black pepper
  4. 2 tablespoons canola oil
  5. 2 yellow onions, cut into 1- inch rings
  6. 2 leeks, white and light green parts only, cleaned and cut into thirds
  7. 2 shallots, quartered
  8. 1 carrot, cut in half lengthwise, then into 1- inch chunks
  9. 4 celery stalks, cut into thirds
  10. 3/4 cup Chili Sauce (recipe follows)
  11. 1/2 cup low- sodium beef stock
  12. 1 12-ounce beer, at room temperature (such as a pale ale)
Chili Sauce
  1. 5 large Roma tomatoes
  2. 1 onion, coarsely chopped
  3. 1 jalapeño, seeded and chopped
  4. 1/2 cup apple cider vingar
  5. 2 tablespoons sugar
  6. 1/4 teaspoon salt
  7. 1/2 teaspoon red chili flakes
For the Chili Sauce
  1. In a medium saucepan over medium-high heat, combine all of the ingredients and bring to a boil. Reduce the heat to medium to keep the liquid at a strong simmer and cook for 25 to 30 minutes, until thickened and broken down, stirring occasionally.
  2. Puree the mixture in a blender. Return the sauce to the saucepan and simmer for 25 to 30 minutes more, stirring occasionally.
  3. Cool, refrigerate, and use for dressings, BBQ sauces, and so on. The sauce will keep in the refrigerator for 3 weeks.
For Brisket
  1. Preheat the oven to 350°F.
  2. Rinse the brisket and pat it dry. Season each side with the salt and pepper, pressing them into the beef. In a large cast-iron Dutch oven over high heat, heat the canola oil to the smoking point. Add the beef, fat side down, and sear until well browned. Repeat on the other side, 3 to 4 minutes per side.
  3. Top with the onions, leeks, shallots, carrot, and celery. Combine the chili sauce and beef stock and pour over the brisket. Cover and roast in the oven for 2 hours, basting every 30 minutes.
  4. Add the pale ale, cover, and cook for 1 1/2 hours more, basting every 30 minutes.
  5. Remove from the oven and let the brisket rest at room temperature for 1 hour.
  6. Remove the brisket from the Dutch oven and set it on a cutting board. Carefully remove the fat cap with the edge of a fork and discard. Remove the vegetables and run them through a food mill or purée in a food processor. Skim the fat from the pan juices or use a gravy separator. Add the puréed vegetables back to the Dutch oven with the pan juices. Adjust the seasonings if necessary and heat the sauce over low heat.
  7. Slice the beef on the diagonal, across the grain, and serve with the sauce.
Notes
  1. You can use a Dutch oven, or any heavy bottomed slow cooker.
Adapted from from his cookbook "Cookin' It, Kickin' It and Lovin' It"
Adapted from from his cookbook "Cookin' It, Kickin' It and Lovin' It"
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Michael Musto

Just following my passion for cooking & helping Retailers, Restaurants, & Food Industry companies with Marketing Strategies. Along the way sharing recipes from amazing food bloggers, The love of great wines, artisan spirits, craft brews and of course Bourbon.

I grew up in the kitchen with my mother and grandmother and it's where I love to be every day cooking for my wonderful family. I hope you enjoy!

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