Guy Fieri Makes Brisket and Corned Beef

This post was originally published as part of my main dish recipe contributions to My Favorite Finds

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So I'm a Food Network and Cooking Channel addict, right?!?  I don't like every show or every chef.  I have to admit Guy Fieri is not one of my faves.  I don't dis-like him, but I don't really ever watch his shows either.  The weird thing is though, his recipes sound like they'd be delicious.  Catch 22 I swear.

When I saw the Kita and the Pass the Cookbook Club cooked with Guy Fiere Food (his cookbook), the month before I joined with rave reviews I grew more curious.  Then I saw his book at Target for the umpteenth time, but it was on sale.  And I had just gotten a blog post check.  And that was that.

I took the book home, grabbed my small square post-it notes and got to tabbing every recipe I liked.  I almost killed the post-it cube.  I'm slowly but surely grabbing a new recipe here and there to try.  First I made Guy's "Bring It On" Beef Brisket, and then I made his Waka Waka Salad for our Fourth of July get together.  I'm slowly converting a Guy fan, but recipes only.  I still can't get into the shows.  Oh well.  Food it is!

"Bring It On" Beef Brisket

Prep Time 15 minutes

Cook Time 5 hours 45 minutes

Total Time 6 hours

• 4 1/2 to 5 pounds beef brisket
• 1 tablespoon salt
• 2 tablespoons black pepper
• 2 yellow onions cut into 1? rings
• 2 leeks white and light green parts only, cleaned and cut into thirds
• 2 shallots quartered
• 1 carrot cut in half lengthwise, the into 1? chunks
• 4 celery stalks cut into thirds
• 3/4 cup Chili Sauce {recipe below}
• 1/2 cup beef stock
• 1 – 12 ounce beer at room temp {Guy recommends a pale ale. I went with a medium bodied lager.}

Chili Sauce: {makes 1 1/2 cups}

• 5 large roma tomatoes quartered
• 1 onion coarsely chopped
• 1 jalapeno seeded and chopped
• 1/2 cup apple cider vinegar
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/2 teaspoon red chili flakes

Chili Sauce:

1. Put all ingredients in a medium sauce pan and bring to a boil over medium-high heat. Reduce heat, and cook at a strong simmer for 25 to 30 minutes, stirring occasionally. Sauce will thicken and veggies will become tender.

2. Transfer sauce to a blender and pulse until pureed. Return sauce to saucepan. Reduce heat slightly and cook sauce at a simmer for another 25 to 30 minutes, stirring occasionally.

3. Sauce will keep for up to 3 weeks in the refrigerator in an air tight

Brisket:

1. Preheat oven to 350 degrees F.

2. Rinse the brisket and pat dry. Season both sides with salt and pepper, then give your beef a good rub down to get the spices into the meat. Heat oil in an oven-safe Dutch oven over medium-high heat. Sear both sides of the brisket for about 3 to 4 minutes, starting with the fat side down first.

3. Top brisket with onions, leeks, shallots, carrots, and celery. Mix the beef stock and 3/4 cup chili sauce together. Pour over veggies and brisket. Cover pot and roast in the oven for 2 hours, basting every 30 minutes.

4. Add your beer, recover the pot, and continue cooking for another 1 1/2 hours. Keep basting that bad boy every 30 minutes.

5. Remove pot from the oven, and let everything sit {as is} at room temperature for 1 hour.

6. Carefully take the brisket out of the pot and transfer to a cutting board. Remove the fat cap with a fork and discard.

7. Remove the veggies from the pot and put them in a blender or food processor, puree until smooth. Pour pan juices into a gravy separator and let sit for 3 to 5 minutes to allow the fat to separate. Pour the pan juice and pureed vegetables back into the pot and cook over low heat for 5 to 8 minutes until warmed through. Season with salt and pepper as needed.

8. Slice the beef against the grain {diagonally} and top with pan sauce.

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Source: https://www.whitelightsonwednesday.com/bring-it-on-beef-brisket/

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