So I had to buy this huuuge brisket for my nieces fundraiser and I don't want to obviously cook it for myself lol but I'm throwing a super bowl party so I was wondering if y'all had any appetizerish recipes I could make with it! I don't want to just slow cook it or oven bake it I want to try and make a few differents appetizers with it, any suggestions??? Thanks!
I'm Italian so I'm going to give you the real recipe that, here in Italy, we make oftenIn a pan fry a finely chopped scallion, carrots (2) and some celery with extra virgin olive oilThen add 400 gr of mince meat (pork is perfect) and a glass of red or white wineLet il cook for 8 minutes then add a good quality tomato sauce (a can or two.) Let the meat (Italians call it ragù) for 2 hours with a lidMeanwhile prepare the besciamella: 40 gr of butter melted with 40 gr of flourThen add 500 ml hot milk, salt, pepper, an handful of Parmesan cheeseAs soon as the sauce is getting thin, is readyIn a heat-resistant dish, you just have to put together the lasagnaBuy some Italian pasta for lasagna: you don't even have to cook itJust cover the pan with the pasta, add ragù and besciamellaCover with Parmesan and start again with pasta, ragù, besciamella until you reach the top of your heat-resistant dishIn the oven for 30 minutes at 200 degreesTry this recipe, is the real one, soooo good!
I'd cook it using one of the recipes below, refrigerate overnight, then slice and warm up in the ovenServe w/ an assortment of rolls (ciabatta, french pistolettes, croissants, wheat rolls) and a variety of sandwich condiments or spreads, along w/ shredded lettuce, pickles, tomato slices, etcThey can make a sammie out of it, or eat it straightGood either way! Texas Oven-Roasted Beef Brisket 2 Tbsp chili powder 2 Tbsp salt 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp ground black pepper 1 Tbsp sugar 2 tspdry mustard 1 bay leaf, crushed 4 pounds beef brisket, trimmed 1? cups beef stock Preheat the oven to 350?FTrim brisket of majority of excess fatDo not remove all fat (yet)Make a dry rub by combining first 8 ingredientsSeason the raw brisket on both sides with the rubPlace in a roasting pan and roast, uncovered, for 1 hour Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting panLower oven to 300?F, cover pan tightly and continue cooking for 3 hours, or until fork-tender Remove brisket to cutting board w/ juice wells or to a large platter and allow to rest under aluminum foil for about 20 minutes before carvingNow trim the fat off, and slice meat thinly across the grainTop with strained juices from the pan - Beef Brisket 1 (4-5 lb) beef brisket 1 envelope dry onion soup mix 1 bottle chili sauce ? cup white vinegar 3 Tbspdark brown sugar 2 sliced onions 1 cup chopped celery, with leaves 2 tspLawry’s seasoned salt 2 tspsalt 6 carrots, chopped Preheat oven to 350?FRinse the meat with water and pat dryCombine onion soup, chili sauce, vinegar, brown sugar, and salt in a bowlSeason meat w/ seasoned salt, and place in roaster pan, fat side upPour chili sauce mixture on top of meat, then top sauce w/ vegetablesCover w/ aluminum foil and bake 3 hoursThis is best prepared a day ahead and cooled in the refrigerator so fat can be skimmed offWhen cool, slice meat across the grain, return to pan, and reheat the next day in a 350?F oven for 45 min.
