Best 4 Brisket With An Afghan Spice Rub Recipes
Indulge in a culinary journey to Afghanistan with our curated collection of brisket recipes featuring an aromatic spice rub. Embark on a tantalizing adventure as we guide you through the art of creating tender, flavorful brisket infused with the vibrant flavors of Afghan spices. Discover the secrets of achieving a perfect balance of smokiness, savory, and subtly sweet notes in every bite. From traditional slow-cooked brisket to innovative variations like grilled brisket tacos and brisket sliders, our recipes cater to every taste and occasion. Prepare to tantalize your taste buds with this exploration of Afghan-inspired brisket dishes.
Let's cook with our recipes!
BEEF BRISKET RUB #1
Steps:
- Mix ingredients together in bowl. Prepare meat by brushing the surface with oil before applying rub. Apply rub 2 to 4 hours before cooking. The rubbed meat can be refrigerated overnight, as this will increase the flavor slightly.
SPICE-RUBBED BRAISED BRISKET
With its assertive coffee and spice rub, this brisket cooks long enough to become very tender. A final sear under the broiler thickens the sauce into a glaze for the top. This recipe calls for the lean first cut, also known as the flat cut, and works with the much fattier second cut, sometimes labeled the point cut or deckle. This dish is delicious the day it's made, but tastes even better prepared ahead of time. After chilling, the meat is easier to slice and the fat a snap to remove.
Provided by Susan Spungen
Categories dinner, meat, project, roasts, main course
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 21
Steps:
- Make the brisket: Heat oven to 300 degrees. In a small bowl, combine the coffee, smoked paprika, coriander, garlic powder, cinnamon, pepper and 2 teaspoons salt. Mix well and rub all over the brisket.
- Heat a large Dutch oven over medium. Add the oil and brown the brisket, taking care not to burn the spices, about 5 minutes per side. Transfer to a plate.
- Reduce the heat to medium-low. Add sliced onion, garlic and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until the onion is softened and golden, 8 to 10 minutes.
- Add the red wine, scrape up any brown bits and reduce the liquid by half. Add the pomegranate juice and stock. Bring to a simmer and return the brisket to the pot with the fatty-side up. Cover with the lid, place in the center of the oven, and braise until fork-tender, about 3 1/2 hours, basting every hour or so.
- Uncover and nestle the cipollini onions in the liquid. Cover and braise in the oven for another 45 minutes. The meat should be very tender. Uncover and carefully transfer the meat to a cutting board. Let stand until cool enough to handle.
- Meanwhile, scoop the cipollini onions into a bowl with a slotted spoon. Pour the sauce into a fat separator or a tall container and remove as much fat as you can. Pour the sauce back into the pot, slice the meat and return it to the pot along with the onions, using a brush or spoon to encourage the sauce between the slices. Heat the broiler with the rack 8 inches from the heat source.
- Partly cover the Dutch oven and bring to a boil over high heat. Reduce the heat to simmer until the meat is completely warmed through. Remove the lid and transfer the Dutch oven to the broiler. Broil, basting a few times, until the sauce thickens and the top is glazed, about 8 minutes.
- To serve, dress the parsley with the lemon juice, olive oil, salt and pepper, and sprinkle over top along with the pomegranate seeds. Serve immediately with mashed potatoes.
AMAZING BRISKET RUB RECIPE
Learn how to make the best brisket rub recipe for all your favorite beef brisket recipes! The perfect blend of seasonings for brisket.
Provided by Isabel Laessig
Categories Seasoning
Time 5m
Number Of Ingredients 4
Steps:
- Combine pepper, salt, paprika, and garlic powder in a large bowl, and whisk well.
- Pour the rub over the brisket and rub it on, until every part of the brisket is coated. Store any leftover brisket rub in an airtight container such as a jar.
Nutrition Facts : Calories 426 kcal, Carbohydrate 102 g, Protein 19 g, Fat 7 g, SaturatedFat 2 g, Sodium 28345 mg, Fiber 41 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving
BRISKET RUB
Provided by Robert Irvine : Food Network
Categories condiment
Time 15m
Yield About 8 cups
Number Of Ingredients 16
Steps:
- Toast the paprika, coriander, fennel, black peppercorns, allspice, chile powder, cloves, curry powder, mustard powder, white peppercorns and star anise in a skillet over low heat until fragrant. Transfer to a spice grinder and blitz to a fine powder. Put the mixture in a medium bowl and stir in the garlic salt, kosher salt, brown sugar, celery salt and onion powder. Store in a sealed container.
- Use the rub on brisket or your favorite protein, making sure to cover the brisket completely and cure 24 hours before cooking.
Tips:
- Choose a high-quality brisket: Look for a brisket that is well-marbled with fat, as this will help keep the meat moist and flavorful during cooking.
- Use a flavorful spice rub: The Afghan spice rub used in this recipe is a great way to add flavor to the brisket. You can also experiment with other spice rubs or marinades to create your own unique flavor profile.
- Cook the brisket low and slow: Brisket is a tough cut of meat, so it needs to be cooked slowly and at a low temperature to break down the connective tissue and make it tender.
- Wrap the brisket in foil or butcher paper: Wrapping the brisket in foil or butcher paper will help to keep it moist during cooking. If you wrap it in foil, make sure to leave the top open so that the bark can form.
- Let the brisket rest before serving: Once the brisket is cooked, let it rest for at least 30 minutes before slicing and serving. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Brisket is a delicious and versatile cut of meat that can be cooked in a variety of ways. This Afghan-spiced brisket recipe is a great way to enjoy this classic dish. The spice rub adds a unique and flavorful twist to the brisket, and the low and slow cooking method ensures that the meat is tender and juicy. Whether you're serving it for a special occasion or just a weeknight meal, this brisket is sure to be a hit.
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