Rub the seasoning into the meat. Wrap the brisket tightly in kitchen plastic wrap so it's airtight.
Turn the brisket over after an hour of steaming.
Steam for two hours until the slices are tender. Wrap the roast in aluminum foil over the plastic. You could skip this step but it adds flavor to the brisket. Bring the liquid to a boil, and then lower the heat so it continues to bubble but not briskly. Put the brisket on the steaming rack. I followed the directions and it was quite the hit for Christmas Eve dinner. Season the brisket with salt, pepper, thyme, rosemary, sage or your favorite spices. You can use this straightaway or leave it to marinate in the fridge for up to 12 hours to tenderise the beef and develop a deeper flavour.
of celery to keep brisket off bottom onions then brisket on top. // Leaf Group Lifestyle. Mix salt, black pepper, paprika, basil, oregano, garlic powder, and onion powder in a bowl; rub spice mixture over brisket. Info. Check out 'The Times Specialist' answers for TODAY! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Josie this was a very good rub and process to prepare the brisket. This turns out more like a stringy roast beef. Although steaming is a less-common way to cook beef brisket, it is one of the healthiest methods of preparation. Cover tightly. Do You Boil Boneless Beef Ribs Before Baking Them? Fill the steamer or stock pot with water to a depth of at least 3 inches.
Cook in the preheated oven for 8 hours. Put the brisket bundle in the roasting pan. Arrange onion rings in the bottom of a roasting pan; lay brisket, fat-side up, atop onions. Set the rack inside the pot, making sure that the boiling water does not touch the rack. However, because the brisket sits above -- rather than in -- the cooking liquid, steaming does not require additional ingredients that increase the fat and/or sodium content of your meat. Place in a preheated 300 degree Fahrenheit oven. The brisket was so tender and juicy there was barely a chance to cut it into slices. Slice the brisket in 1/2-inch slices. Amount is based on available nutrient data. Added stout vegetable broth (slowly) over top and put carrots around it. I'm not opposed to tinkering with a recipe but this sounded so good that I didn't change a thing. We had guests over for dinner and everyone raved about it. I knew going into this I did not want to boil the brisket in a pot of water. If the steamer has a rack with several levels, switch the slices on the bottom rack with those on the top midway through the steaming process.
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