OVEN ROASTED BRISKET AND CARROTS AGRODOLCE
4 Pounds Brisket
1/4 cup packed dark - brown sugar
1/4 cup paprika
41/2 teaspoons coarse salt
1 tablespoon unsweetened cocoa powder
2 teaspoons cayenne pepper
1 teaspoon ground cumin
1. Line rimmed baking sheets with foil, and place a wire rack on top. Transfer brisket to the wire rack.
2. Using a sieve, sift sugar, paprika, salt, cocoa, cayenne, and cumin together into a small bowl. (Use the back of a spoon to break up any lumps and to press ingredients through a sieve.) Stir to combine.
3. Sprinkle spice mixture evenly over both sides of brisket. Lightly rub mixture in to the meat to coat completely. Cover with plastic wrap. Refrigerate on rack at least 20 minutes ( or up to 2 hours for maximum flavor).
4. Preheat oven to 350 degrees, with racks in upper and lower thirds. Cook brisket on racks on sheets, switching positions of baking sheets about halfway through. 11/2 to 2 hours.
5. Increase heat to 425 degrees. Allow brisket to caramelize and let stand at room temperature 20 minutes.
(**Note we experimented with an added sauce but completely unnecessary - the rub was great!)
CARROTS AGRODOLCE
1 pound carrots, peeled and sliced into matchsticks ( cut carrot in half crosswise, then slice into lengthwise slabs, stake slabs on top of each other and finely slice into matchsticks)
1 1/2 teaspoons extra-virgin olive oil
3/4 teaspoon coarse salt
2 tablespoons minced onion
3/4 teaspoon sugar
1 tablespoon red wine vinegar
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh mint ( optional)
1. Place the carrots, olive oil, 1/4 teaspoon of the salt, and 1/3 cup water in a large saucepan over high heat. Bring to a boil and cook until the water has evaporated, about 7 minutes.
2. Stir in the onion and cook for 1 minute. Add the sugar and mix. Add the vinegar, pepper, and remaining 1/2 teaspoon of salt and stir until there is a glaze coating the carrots, about 30 seconds. Remove from the heat and stir in the mint, if desired.
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