Brisket still remains a favorite for many. I know that you have all tried a ginger ale brisket recipe before, but this one is tangier, and has more punch to it. Making a rub for the outside of the meat, and searing it in really gave each slice of meat added flavor. Sometimes it is that little bit of extra work that makes the all difference.
Often I think of brisket for the holidays only, but it is a great cut of meat to make for Friday night dinner or a dinner party and then have left overs for the week, or you can freeze the left overs and serve at a different time.
The first cut brisket from Grillerspride.com is absolutely delicious. It needs to be cooked slowly for a long time to get the best flavors and for the meat to be tender. As I have mentioned previously, brisket is the one cut of meat that freezes well after it is cooked, so often I cook it in advance, ask my husband, Peter to use his amazing carving skills to slice it perfectly (not too thin and not too thick). I put the sliced meat back in the sauce and freeze it. This really allows the flavors to be absorbed fully into the meat. The day before I want to serve it, I allow it to defrost and I then reheat it covered in foil at 350°F for about 40 mins
Ginger Ale Brisket Up a Notch
1 x 6 lb. black Angus brisket
1 Tbs. Olive oil
Rub – see recipe below
4 large onions thinly sliced
1 pound of carrots cut into circles, or oval slices
2 sticks of celery finely sliced
6-7 sprigs of fresh thyme
5-6 bay leaves
1 tsp peppercorns
1 can ginger ale
1 cup ketchup
1 cup water
1 cup sweet and tangy ginger Duck Sauce
+ 1 square inch of fresh ginger cut into 4 chunks, so it is easy to remove after cooking.
Rinse brisket in cold water and pat dry with paper towel.
Meanwhile heat the olive oil in a large skillet.
Massage the rub over the entire brisket, and then place the brisket into the hot skillet.
Do not touch it or turn it for 5 minutes so it can brown and form a crust.
Turn it over and let it do the same on the other side.
Remove the brisket from the skillet and place ion a large plate while you prepare the next ingredients..
Add the sliced onions to the skillet the brisket had browned in, and toss the onions to coat them in any remaining fat and or seasoning from the brisket. Let the onions cook on a medium heat till they begin to soften and start to caramelize.
Add the carrots and celery and cook for a further 5 minutes.
Remove the leaves from the thyme and add to the onion mix, and stir it in.
Place half the onion mix on the bottom of a large roasting pan, and place the brisket on top of it. Spoon the rest of the onion mix on top of the brisket.
Add 5 – 6 bay leaves and a tsp. of peppercorns.
Combine the ginger ale, duck sauce, water and ketchup and pour over the brisket.
Cover with foil and bake at 325 °F for 6 hours.
Remove from oven and let it sit and cool completely before you slice it.
Best to place in fridge, so the fat can congeal and you are able to remove the fat before slicing the meat.
Slice across the grain, (the slices cannot be too thin, as they will disintegrate), and place the pieces back in an oven proof dish. Cover with the sauce that you have “de-fatted” and you can either reheat it there and then 180°F for half an hour, or freeze it till you are ready to use it.
1 Tbs. ground coriander
2 tsp. chille powder
2 tsp. salt
1 tsp. black pepper
2 tsp. garlic powder
Combine the above ingredients with olive oil
to make a thick paste.