Wild Harmony Farm Brisket
Ingredients
- 7 lbs Wild Harmony Farm Beef Brisket
- 2 tsp kosher salt
- 20 grinds black pepper
- 1 tsp onion powder
- 1/2 cup extra virgin olive oil
- 4 cups beef broth
Directions
Heat oven to 325F. Add salt, pepper, and onion powder to both sides of the brisket. Add oil to a large pot/pan and sear brisket over high heat on both sides until nicely browned. Place the brisket in a 9 x 13 or 10x16 casserole dish. Pour the broth over the brisket and into the casserole dish. Cover tightly with 2 pieces of aluminum foil and place on the middle rack of the oven, cook for 3 hours. Brisket internal temperature should be at 175F. When it is ready to serve, slice 1/4 inch slices and save the broth for the meat and mashed potatoes.
BONUS RECIPES with a Saint Patrick's Day theme
Mashed Potatoes
Ingredients
- 5 l1bs red potatoes, mostly peeled and cut into large/even chunks
- 2 sticks of butter
- 3/4 cup of milk
- Kosher salt and pepper to taste
Directions
Add potatoes and water to a large pot and bring to a boil. Cook until the potatoes are tender. Drain the potatoes. While the drained potatoes are still in the pot, place the sticks of butter, add milk, salt, and pepper. Break down potatoes with a masher and then finish it up with a hand mixer for smooth, lumpless mashed potatoes.
Buttered Cabbage
Ingredients
- 2 heads of green cabbage, sliced into 1 inch x 2-3 inch pieces, remove core.
- 1 stick of butter
- Kosher salt and pepper to taste
Directions
Add butter to a pot containing water, cabbage, salt, and pepper. Cook over medium - high heat until the cabbage is tender, but not overcooked. Stir occasionally.
Pan Seared Carrots
Ingredients
2 lbs of carrots, peeled and sliced into 1/2 inch slices on the diagonal
1/2 stick of butter
Kosher Salt and pepper to taste
Directions
Add carrots, butter, salt, and pepper to a large pan over medium heat. Add lid and cook until just tender. Stir occasionally. No don't overcook.
Corned Beef Brisket
If you prefer to have a traditional corner beef brisket, here is a simple way to cure your brisket. Corned beef is essentially beef cured in a salt brine, with some pickling spices to add flavor. Here is what to do. It's easy and takes just five days to cure.
1) Make a salty brine using pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns.
2) Marinate the brisket in the brine for 5 to 7 days
Ingredients for the pickling spices
- 1 tbsp allspice berries
- 1 tbsp coriander seeds
- 1 tbsp red pepper flakes
- 1tbsp black peppercorns
- 2 tsp cloves
- 6 large bay leaves, crumbled
- 7 tsp ground pepper
- 1/2 cinnamon stick
Place the brisket in a large, flat container or pan, and cover with the brine you have just made. Cover pan with plastic wrap or foil. Place in the refrigerator and chill for 5 to 7 days. Flip the brisket daily to be sure that all sides get brined equally.
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