Celebrate Hanukkah high with this fantastic brisket recipe
This recipe is traditionally enjoyed during celebrations for big holidays such as Hanukkah, but it's perfect for any time of the year. It's a deliciously spiced meat dish that starts with a simple brisket cut, but it does need to be prepared an entire day in advance to make sure that you have enough time to let it fully rest overnight. Otherwise, you and your guests will be gravely disappointed with the texture and lack of taste.
A mouth-watering beef brisket recipe with cannabutter
Beef brisket is a cut of beef from either the breast or chest, as that's where the best, most tender pieces are located. The meat is prepared in many different ways internationally. Still, this particular recipe follows formal techniques that require overnight marinating and a whole lot of butter to get everything just right, while also tossing in more modern conveniences such as Lipton soup mix.
Preparation: 30 minutes
Cooking: 3 hours
- 1 package Lipton beef onion soup mix
- 3 ½ pounds beef brisket
- 2 cups of water
- ¼ cup cannabutter
- ½ cup regular butter
- 2 fresh rosemary springs
- ¼ cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon olive oil
- ½ teaspoon minced garlic
- ½ teaspoon cinnamon
- ¼ teaspoon pepper
- Mixing bowl
- Saucepan with lid
- Baking dish
- Aluminum foil
- Carving knife
- Sauce brush
- Small baking dish
Preheat the oven to 350 F and while you wait, add the soup mix, water, garlic, cinnamon, Worcestershire sauce and pepper to a mixing bowl so that you can blend the ingredients with a whisk.
Set aside the liquid ingredients. For now, prepare the saucepan to sear the heat by tossing in the oil, and bring up the temperature over medium heat.
Sear the brisket on all flat sides for between two and three minutes each, then removing the saucepan from the heat.
4.Tranfer the brisket to a baking dish and then use the marinade you made earlier and pour it over top of the meat.
Place the rosemary springs somewhere where they'll be easy to retrieve later, and then use aluminum foil to seal up the ingredients in the baking dish.
Bake the brisket in the oven for 2 full hours at 350F, or until it reaches an internal temperature of 175F.
Turn off the oven and leave the beef brisket to cool for at least two hours before moving on.
Place the brisket into a dish. Pour the juice into a separate container before covering both with saran wrap and leaving them in the fridge overnight to set.
Once you are ready to serve the brisket, you can pull it out of the fridge. Trim off any fat while you wait for the oven to preheat to 350F.
Remove the fat from the sauce before reheating it separately from the brisket, which should take between 30 and 45 minutes.
Once the brisket is hot, use the cannabutter to bathe the hunk of meat, preferably just before it's done warming so that the cannabinoids remain intact. At the same time, the regular butter can be mixed into the sauce.
Finally, place the brisket on a serving tray and then pour the sauce over top of the meat before slicing and serving.