Braised Brisket on Polenta

J-BAR-H Kinky Friedman Brisket

This is my Texas version of a Jewish Brisket.  I named it after Kinky Friedman because you never know what to expect from him, but it always turns out amazing.

This recipe is AMAZING served over my J-BAR-H JALAPENO CHEESE POLENTA, but you can serve it with/over anything that will sop up the juices.

* You can cook this brisket in a dutch oven or a crock pot, but the most important thing is that you get a good seal on it while it cooks.  The ladies who advised me while I was developing this recipe usually cook a whole brisket in a deep pan, and wrap the whole thing in a few layers of foil.  However you cook it, it is going to turn out amazing, and if you can plan ahead and cook it the day before, you will be greatly rewarded for your forethought and patience.

brisket ingredients

J-BAR-H KINKY FRIEDMAN BRISKET

INGREDIENTS

  • 1/2 packer trimmed brisket, fat end  (or double recipe to cook whole brisket.  For a great recipe to use with the lean end CLICK HERE for my Beef Tips recipe)
  • J-BAR-H Fajita Seasoning
  • 3 large onions sliced
  • 2 poblano peppers julienned (thin strips)
  • 3 tablespoons minced garlic
  • 2 packets onion soup mix
  • 1 can cranberry sauce
  • 24oz Beer

PREPARATION

  • Preheat oven to 425 degrees.
  • Trim fat to 1/2″ and remove the hard fat (suet) between the muscles.
  • Rub entire brisket with fajita seasoning and let rest for 30 minutes.
  • Render a few tablespoons of fat from the suet and saute 1/2 of the onions and peppers until almost caramelized. Remove and hold.
  • In same pan brown the brisket on all sides in beef fat.
  • Place the raw onions & peppers on the bottom of the dutch oven (see above for alternatives.)
  • Place brisket on top of raw veggies.
  • On top of brisket dump the soup mix, garlic, cranberry sauce & beer.
  • Break up the cranberry sauce around the edges of the brisket and mix the other ingredients up a bit.
  • Add cooked onions & peppers to top of brisket.
  • Cover tightly and place in oven.
  • Lower temperature to 300 and cook for 3-4 hours, or until fork tender.
  • Let cool on counter and serve.

ALTERNATE (BETTER) ENDING: After cooling for 15 minutes, place in refrigerator overnight.  When you are ready to serve, preheat your oven to 350 degrees.  Remove brisket from liquid and slice or shred.  Return to the liquid.  Cover tightly and reheat for about an hour.  As my hero Alton Brown says, your patience will be rewarded.

 Braised Brisket on Polenta