West African-Inspired Brisket
Published April 5, 2022
David Malosh for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 4½ hours
- Rating
- Comments
- Read comments
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Ingredients
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground mild or medium red chile powder
1 teaspoon cayenne pepper
1 tablespoon coarse kosher salt, plus more to taste
1 teaspoon coarsely ground black pepper
1 (5-pound) brisket
2 large red onions, cut into rounds
4 tablespoons extra-virgin olive oil
3 white or yellow onions, diced
3 bell peppers (green, red and yellow), diced
1 (14.5-ounce) can diced tomatoes (Kosher for Passover), drained
2 cups chicken, beef or vegetable stock (Kosher for Passover)
1 tablespoon brown sugar
1 teaspoon prepared horseradish
2 fresh or dried bay leaves
1 sprig fresh thyme or 1 teaspoon dried thyme
Nutritional analysis per serving (6 to 8 servings)
18 grams carbs; 268 milligrams cholesterol; 932 calories; 32 grams monosaturated fat; 3 grams polyunsaturated fat; 27 grams saturated fat; 71 grams fat; 4 grams fiber; 981 milligrams sodium; 54 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 325 degrees. Combine the paprika, garlic, ginger, turmeric, cinnamon, chile powder and cayenne with the salt and pepper. Save 2 teaspoons for the vegetables, then sprinkle the rest all over the brisket and rub in well.
- Step 2
Arrange the red onion rounds in a single layer in a roasting pan or large baking dish that can fit the brisket and drizzle with 1 tablespoon olive oil.
- Step 3
Heat the remaining 3 tablespoons olive oil over medium-low in a very large Dutch oven or large, deep skillet that fits the brisket. Cook the beef until lightly seared (don’t let the spices burn), about 5 to 6 minutes on both sides. Transfer to the roasting pan, placing the brisket on top of the red onion rounds.
- Step 4
Add the diced onions and bell peppers to the oil in the Dutch oven and season with the saved 2 teaspoons of seasoning. Raise the heat to medium and cook, stirring occasionally, until the onions are translucent, about 10 minutes. Add the tomatoes, mix together, and cook for about 5 minutes, stirring often.
- Step 5
Add the stock, brown sugar, horseradish, bay leaves and thyme. Spoon the vegetables over the brisket to cover it and pour everything else from the Dutch oven into the roasting pan.
- Step 6
Cover the pan tightly with foil. If the foil touches the top of the brisket, cover the brisket with parchment paper first, then cover the pan with the foil. Bake until a fork slides into the brisket with only a little resistance, about 3½ hours.
- Step 7
To serve right away, transfer the brisket to a cutting board and cut across the grain into thin slices. Transfer to a serving platter, sprinkle with salt and spoon the vegetables on top. You can serve the remaining sauce alongside or save for another use. To make ahead, cool the brisket, then cover tightly and refrigerate for up to 2 days. Once the brisket is chilled, cut off and discard excess fat if you’d like, and then slice the meat against the grain. Place the sliced brisket in a pan or pot, cover with the vegetables and sauce, and heat in a 350-degree oven until heated through, about 30 minutes.
Private Notes
Comments
I am a big fan of using the same pan with all the goodness of the fond. Simply remove the briwned brisket to a plate then add your sliced onions to the Dutch oven and proceed with the meat and veggies.
Any reason it can't be cooked in the Dutch oven rather than using the roasting pan? The meat is being covered anyway.
I find it quite difficult from experience with similar dishes to sear the meat WITHOUT burning the spices. You need high temp for the meat, you do not want that high temp for the spices, especially not for garlic or turmeric or red Pepper powder. I suggest adding the spices after searing, or marinating the night before.
The comments about using the Dutch Oven for the oven roasting are impt. I put the onions, meat and veggies in a big roasting pan 1-1 1\2" deep. Covered with parchment tightly covered all with foil. 2 hrs into the cooking, I noticed juice from the pan had overflowed and was all over the oven, on the floor, under the stove. Getting the overflowing pan out of the oven made an even worse mess. I swear by NYTIMES recipes. I've ever followed one more precisely. Need to specify 4" deep pan.
I think this is the best brisket recipe ever! So much flavor. I threw some big carrots in so they also absorbed the juice. Yum!
All the notes in here have been very helpful. My summary: 1. Use ground chipotle instead of the mild/medium red 2. If your brisket fits in a Dutch oven, use only that pot -- no roasting pan (otherwise, do Steps 1-6 in a roasting pan) 3. Sear brisket before adding spice rub 4. Use fire-roasted canned tomatoes, if available 5. Omit brown sugar 6. Once brisket is cooked, carefully remove and replace the foil, then refrigerate overnight [CONTINUED BELOW!]