Best Brunch Brisket Recipes

Brunch Brisket image

Provided by Molly Yeh

Time 10h45m

Yield 8 servings

Number Of Ingredients 17

1 brisket (3 pounds)
2 teaspoons kosher salt
Black pepper
2 tablespoons flavorless oil
1 large onion, thinly sliced
2 tablespoons fennel seeds
1 tablespoon dried sage
Pinch crushed red pepper
1/4 teaspoon cayenne pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 clove garlic, minced
One 12-ounce bottle hard apple cider
1 large apple, cut into thin wedges
2 tablespoons maple syrup
1 cup dry white wine
Chopped chives, for garnish

Steps:

Season both sides of the brisket with the salt and a few turns of pepper.
In a large skillet or pot, heat the oil over medium-high heat. Sear both sides of the brisket until browned, 4 to 6 minutes. Transfer it to a slow cooker.
Add the onion to the skillet and cook, stirring, until soft, 5 to 7 minutes. Add the fennel seeds, sage, crushed red pepper, cayenne, thyme, rosemary and garlic and cook, stirring, for 2 more minutes. Pour 1/2 cup hard cider into the pan and allow it to loosen any browned bits stuck to the bottom of the pan (use a spatula to help scrape them up). Pour the whole mixture into the slow cooker. Add the apple, maple syrup, wine, and remaining 1 cup cider to the slow cooker.
Cover and cook on low for 8 to 10 hours, or overnight. Remove the brisket to a cutting board and let it sit for 15 minutes. Trim off any excess fat, slice against the grain, and then transfer it to a serving dish. Carefully pour the mixture from the slow cooker on top of the brisket, sprinkle with the chopped chives and serve.

Breakfast Brunch Essentials: Easy Brisket Hash image

Provided by Andy Anderson !

Time 30m

Number Of Ingredients 12

PLAN/PURCHASE
6 oz beef brisket, leftover from the last party, chopped
1 c russet potatoes, small dice
1/2 c yellow onion, small dice
1 medium tomato, chopped
1 large egg, beaten
salt, kosher variety, to taste
white pepper, freshly ground, to taste
2 - 3 Tbsp grapeseed oil
ADDITIONAL ITEMS
shredded cheese, your choice, for a garnish
a slice of lemon, for garnish

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Add the brisket, potatoes, onion, tomato, and egg to a small bowl, and thoroughly combine.
4. Season with salt, and pepper, to taste.
5. Add the grapeseed oil to a small cast-iron pan, or skillet over medium heat.
6. Add the mixed ingredients to the pan, and spread out evenly.
7. Let the pan sit over medium heat for 5 - 6 minutes without moving the pan.
8. Chef's Note: This will help to develop a nice crust on the bottom.
9. Reduce the heat to medium-low, flip the hash over, and allow to cook for an additional 4 - 5 minutes.
10. Chef's Note: The hardest part of this recipe is flipping the hash over... it takes a bit of practice. If it breaks up during the flipping, no worries, just serve it up as a "rustic" dish.
11. Chef's Note: By the end of the cooking time, the potatoes should be nice and tender.
12. PLATE/PRESENT
13. Serve in the skillet, for a rustic look, or make it fancy, and place on a separate plate. Sprinkle a bit of cheese on top and a slice of lemon, and tuck in. Enjoy.
14. Keep the faith, and keep cooking.