Northern California Smoked Brisket

Name: Northern California Smoked Brisket
Prep time: 17 h 25 min
Cook time: 17 h 25 min
Total time: 17 h 25 min
Yield: 12
Cuisine: Jewish
Ingredients: 2 dried Anaheim chiles; 1 ancho chile; 3 ancho chiles, stems removed; 794 grams tomatoes (recommended: San Marzano); 1 Tbsp coriander seeds; 2 dried chipotle chiles; 2 Tbsps fennel seeds; 2 kilograms flat end piece brisket (thinner end, not the point piece which is the fat end of the brisket); 5 cloves garlic; 59 milliliters garlic powder; 3 Tbsps kosher salt; 59 milliliters light brown sugar; 4 to 6 black peppercorns; 1 liters applewood smoking chips, soaked in water; 2 Tbsps red wine vinegar; 118 milliliters smoked paprika; 2 larges white onions, thickly sliced

Northern California Smoked Brisket might be just the Jewish recipe you are searching for. Watching your figure? This gluten free and dairy free recipe has 396 calories, 10g of protein, and 15g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 12. A mixture of anaheim chiles, coriander seeds, fennel seeds, and a handful of other ingredients are all it takes to make this recipe so flavorful. It can be enjoyed any time, but it is especially good for Hanukkah. From preparation to the plate, this recipe takes roughly 17 hours and 25 minutes.

Instructions

Watch how to make this recipe.

To make the spice rub: In a large dry skillet, toast the chiles, fennel seeds, coriander seeds and peppercorns over medium-high heat until fragrant, about 2 minutes.

Ingredients you will need

Whole Coriander Seeds

Fennel Seeds

Peppercorns

Dry Seasoning Rub

Chili Pepper

Toast

Equipment you will use

Frying Pan

Add to a spice grinder and run until you have a fine powder. In a large mixing bowl combine the spices with the remaining rub ingredients. Makes about 2 cups.

Ingredients you will need

Spices

Dry Seasoning Rub

Equipment you will use

Mixing Bowl

Rub the brisket all over with the spice rub mix. Wrap tightly in plastic and marinate overnight in the refrigerator.

Ingredients you will need

Dry Seasoning Rub

Wrap

Preheat the oven to 300 degrees F.

Equipment you will use

Oven

Line a large roasting pan with foil and set over high heat.

Equipment you will use

Roasting Pan

Aluminum Foil

Put the soaked chips on top, then put the pan directly over the burner to get the chips to start smoking, about 10 minutes.

Ingredients you will need

French Fries

Equipment you will use

Frying Pan

Place a V-rack over the top of the chips and put the marinated brisket on the rack. Cover the entire top of the roaster with foil, crimping the edges to form a nice seal, (you may have to use 2 strips foil to cover everything). Reduce heat to medium and smoke the brisket for 15 minutes.

Ingredients you will need

French Fries

Equipment you will use

Roasting Pan

Aluminum Foil

While the brisket is smoking, prepare the anchos, onion, garlic and tomatoes.

Ingredients you will need

Tomato

Garlic

Onion

Remove brisket from the roasting pan with the rack.

Equipment you will use

Roasting Pan

Remove the chips with the foil and discard in sink (pour water on top of chips to stop the smoking).

Ingredients you will need

French Fries

Water

Equipment you will use

Aluminum Foil

Put the reserved chiles and vegetables on the bottom of the pan, then put the rack with the smoked brisket in the roasting pan so it sits above the aromatics. Put in the middle of the oven and roast until brisket is tender, about 4 to 4 1/2 hours

Ingredients you will need

Vegetable

Chili Pepper

Equipment you will use

Roasting Pan

Oven

Remove brisket from oven and set aside to rest.

Equipment you will use

Oven

Add the pan drippings and the vegetables from the bottom of the pan to a blender and puree. Stir in the red wine vinegar and transfer the sauce to a serving dish. Slice the brisket across the grain, arrange on a serving platter and serve with sauce.

Ingredients you will need

Red Wine Vinegar