Recipe

February 22, 2016

Ask A Chef: Beef Brisket

Recipe: Sam Gelman

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Chef Sam Gelman of Momofuku shares his beef brisket recipe.

Q: “I recently tasted the beef brisket at Momofuku Daishō in Toronto — it was incredible! The meat was perfectly tender, and the rub created an amazing spiced crust. I’d love to make it for a dinner party.” — A.L., Toronto

A: This brisket recipe starts with a 24-hour brining. Soaking the meat in a salt-water solution before it goes in for a slow roast is key to making it so juicy and flavorful. A dry rub made with a unique combo of 10 herbs and spices forms the memorable crust.

 

Ingredients

Brisket Rub

  • 3 1⁄3 tbsp all spice berries
  • 10 tbsp black peppercorns
  • 1 tsp green cardamom pods
  • 1⁄2 tsp whole cloves
  • 4 tbsp coriander seeds
  • 3 1⁄3 tbsp white peppercorns
  • 4 tbsp fennel seeds
  • 8 tsp whole star anise
  • 3 1⁄2 tbsp dried Thai bird chili
  • 8 1⁄2 cups brown sugar
  • 2 tsp salt

Beef Brisket

  • 10 L plus 3 cups water, divided
  • 10 tbsp sugar
  • 3 1⁄2 cups salt
  • 3 tbsp pink salt
  • 8 lb. beef brisket
  • 10 cups brisket rub (recipe above)

Directions

Yield: Serves 8 to 10

Brisket Rub

  1. In a pan, toast all ingredients up to Thai bird chili until they change color. Remove from heat and let cool.
  2. Once spices are cool, grind finely using a spice grinder and combine into a mix.
  3. Mix spices with brown sugar and add salt.

Beef Brisket

  1. In a large pot, heat 5 L of water over medium and mix in sugar, salt and pink salt, until dissolved.
  2. Remove pot from heat and add another 5 L of water to cool down brine.
  3. Once brine is cooled, place whole brisket and brine in a food-safe container and let brisket sit in brine for 24 hours.
  4. Preheat oven to 375°F.
  5. Take brisket out of brine and season with rub by lightly packing spice mix on top of brisket. Use a good amount, around 10 cups, so that a 1″ crust is formed on meat.
  6. Place brisket in roasting pan with remaining 3 cups water at bottom to prevent burning. Roast brisket at 375°F for 20 minutes, until sugar starts to caramelize and crust starts to form.
  7. Lower temperature to 300°F and let brisket roast 3 to 4 hours, until tender.
Photographer:

Amsis Photography

Source:

House & Home October 2015

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