Texas Slow-Cooked Brisket for Super Bowl

Brisket

Uvaggio Wine Bar, Chef Tanner Gill

1 Whole brisket (Creekstone farms or other quality producer)

Rub Ingredients

Dry Mix:

4-5 Cups kosher salt

2-2.5 Cups sugar (white or brown)

2 cups Gochugaru (Korean chili powder)

Wet Mix:

3 Jalapeño (or other fresh chile)

1/2 Bunch cilantro

5 Whole scallions (root ends trimmed)

3 Inch piece fresh ginger

10 Cloves peeled garlic

3/4 Cup Thai fish sauce

5 Star anise pods

Braising Mix:

Beef stock – enough to totally submerge the brisket

1 Quart Shiitake mushroom stems

1 Bunch scallions

3 Heads of garlic (unpeeled)

3 Inch piece of ginger (cut in lg pieces)

 

Combine the dry mix for the rub in a large mixing bowl. Then place the wet mix in a blender or food processor and puree until smooth. Then combine the wet and the dry and whisk until well incorporated.

 

Cut the brisket into 3 pieces. Trim the most fatty areas of the brisket so there is no more than a quarter inch of fat cap on the top of the brisket. Rub the salt mixture over the entire brisket, making sure to pack it in all the crevices. Put in a large roasting pan, cover and refrigerate for 8-24 hours (the longer you leave it, the saltier and spicier the brisket will become).

After cured, rinse the brisket well under cold water to remove the rub. Then take a large pan or pot, heat on high until oil begins to smoke, and sear the brisket, fat side down first, until golden brown. Repeat for all sides(while searing, it helps to put about half a stick of butter in the pan, and carefully baste the sides that have been seared already to achieve the golden brown color. This will help hold in the juiciness of the meat).

Place the brisket in a refrigerator until cool. Once cooled place the brisket in a deep enough roasting pan, or Dutch oven that you can submerge it fully in beef stock. Add the ginger, garlic, scallion, mushroom stem, cover tightly with foil or a tight fitting lid and place in a 225 degree oven for 5 hours to 6 hours depending on thickness of the brisket.

Once done, let it sit, cooling in the stock, for 20 to 30 minutes. Then remove from braising liquid and gently slice with a very sharp slicing knife and serve.