Brisket Pizza might be just the Jewish recipe you are searching for. This main course has 1134 calories, 110g of protein, and 63g of fat per serving. This recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 10. Head to the store and pick up guacamole, olive oil, garlic, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes approximately 33 hours.
Instructions
1
Preheat the oven to 400 degrees F.
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Oven
2
Drizzle a baking sheet with olive oil.
Ingredients you will need
Olive Oil
Equipment you will use
Baking Sheet
3
In a medium skillet, heat a little olive oil over medium heat.
Ingredients you will need
Olive Oil
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Frying Pan
4
Add the onions and saute until golden, 5 to 7 minutes.
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Onion
5
Transfer to a plate.
6
Add a little more olive oil and the bell peppers.
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Bell Pepper
Olive Oil
7
Saute until golden, 5 to 7 minutes.
8
Transfer to the plate with the onions and set aside.
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Onion
9
Roll out the Basic Pizza Crust into a rectangle as thin as it will go.
Ingredients you will need
Prepared Pizza Crust
Roll
10
Transfer the dough to the baking sheet.
Ingredients you will need
Dough
Equipment you will use
Baking Sheet
11
Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough.
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Salsa Verde
Spread
Dough
12
Lay the mozzarella slices all over the top, and then add the onions and bell peppers.
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Bell Pepper
Mozzarella
Onion
13
Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes.
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Cheese
Crust
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Oven
14
Lay the warm Braised Beef Brisket over the top. Be sure to get plenty of the juices on there! Itll make the pizza extra delicious.
Ingredients you will need
Beef Brisket
15
Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa. Sour cream and guacamole are good, too!
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Salsa Verde
Green Onions
Sour Cream
Guacamole
16
Sprinkle the yeast over 3/4 cup warm (not lukewarm) water.
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Water
Yeast
17
Let stand for a few minutes.
18
In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass. Form the dough into a ball.
Ingredients you will need
Olive Oil
Dough
All Purpose Flour
Water
Yeast
Salt
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Blender
19
Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It's best to make the dough at least 24 hours in advance.
Ingredients you will need
Olive Oil
Dough
Wrap
Equipment you will use
Plastic Wrap
Mixing Bowl
20
Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine).
Ingredients you will need
Beef Consomme
Liquid Smoke
Lemon Juice
Soy Sauce
Garlic
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Roasting Pan
21
Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
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Marinade
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Aluminum Foil
22
When ready to cook, preheat the oven to 300 degrees F.
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Oven
23
Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours).
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Aluminum Foil
Frying Pan
24
Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid.
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Grains
Equipment you will use
Cutting Board
25
Serve immediately, spooning the juice over the slices.
Ingredients you will need
Juice
26
You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.