West African Brisket
West African Brisket
This West African Brisket recipe is like no other brisket you've eaten before. Brisket is a large piece of meat that requires a relatively low temperature and long cooking time to make it tender. You actually can't "overcook" a brisket, at least that's what my grandmother told me and of course she must be right! This brisket recipe is special because of the spices that I use. They are "warm spices." It doesn't mean it's spicy however you can definitely make it spicier by adding additional cayenne pepper. What makes this recipe "just right" is seasoning a few days in advance and letting the flavors develop in the refrigerator as well as cooking the brisket 1 day ahead of serving. It also makes life a bit easier that the star of the show is cooked ahead of the feast!
Equipment
- Braiser or dutch oven
- tongs
Ingredients
- 3 lb grass fed center cut brisket
- 3 white or yellow onions, diced
- 5 garlic cloves, smashed
- 3 sprigs of organic fresh thyme
- 2 tbs organic ketchup this is an homage to my grandmother
- 1 tbs organic raw honey
- 10 oz can of organic diced tomatoes
- 8 oz organic chicken or beef stock homemade or store bought
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper or crushed red pepper
- 1/2 tbs kosher salt (Diamond Crystal) plus additional https://amzn.to/3ZRuGXG **
- 1/2 tsp fresh cracked black pepper
- 1 bay leaf
- 3 tbs organic avocado oil or other high heat oil
Instructions
- In a small bowl, mix 1/2 tbs salt, black pepper, and remaining spices. Pat dry the brisket. Season the brisket on all sides with the mixture. Place in the braiser or dutch oven that you plan on cooking it in and into the refrigerator for a minimum overnight, up to 3 days.
- The day before you want to serve the brisket, take the brisket out of the fridge at least an hour before you plan on cooking it (to come to room temperature). Preheat oven to 325 degrees F.
- Take the brisket out of the braiser and put on another platter. Preheat the braiser (or dutch oven) with avocado oil over medium high heat. Let it preheat for 3 minutes (until you start to see wisps of white smoke). Place the brisket, fat cap side down and let it sear for 5 minutes. Then with your tongs, flip and let the other side sear for 5 minutes. Set aside.
- Lower the heat to low and place all of the onions in the braiser. Season with a pinch of salt and a few grinds of fresh cracked black pepper. Saute for 5-7 minutes until onions are translucent.
- Add the thyme, bay leaf, garlic cloves, honey, ketchup, canned tomatoes, stock / broth, a pinch of salt and a few grinds of fresh cracked black pepper. Stir to combine. Let it come to a simmer.
- Turn the burner off. Place the brisket on top of the onion mixture (fat cap side up). Put the lid on the braiser and place in the oven for 3 hours.
- After it's done cooking, take it out of the oven and let it come to room temperature. Once it's cool enough, place it in the refrigerator overnight.
- On the day you're ready to serve, preheat the oven to 325 degrees F. Take the brisket out of the refrigerator and place on a cutting board and slice the brisket. It's much easier to slice when it's cold. Slice 1/2 thick pieces against the grain (i.e. perpendicular to the striations you see).
- Place the sliced brisket back into the braiser and into the oven for 30 minutes. It's now ready to eat!
Notes
** Amazon Affiliate – I may receive compensation.Â
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