Ingredients with Measurements:
- 3-4 lb beef brisket
- 1 cup Chass marinade (recipe below)
- 1 onion, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- Salt and pepper to taste
Chass Marinade:
- 1 cup plain yogurt
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped scallions
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Salt and pepper to taste
Special equipment needed:
- Dutch oven or roasting pan with lid
- Meat thermometer
Step-by-step instructions:
1. Preheat the oven to 325°F.
2. In a bowl, mix together all the ingredients for the Chass marinade.
3. Season the brisket with salt and pepper on both sides.
4. In a Dutch oven or roasting pan, place the sliced onions and minced garlic on the bottom.
5. Place the seasoned brisket on top of the onions and garlic.
6. Pour the Chass marinade over the brisket, making sure it is evenly coated.
7. Pour the beef broth around the brisket.
8. Cover the Dutch oven or roasting pan with a lid.
9. Place the brisket in the preheated oven and cook for 3-4 hours, or until the internal temperature reaches 195°F.
10. Remove the brisket from the oven and let it rest for 10-15 minutes before slicing.
11. Serve the sliced brisket with the onions and garlic from the pan, and drizzle with the Chass marinade.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
Temperature:
325°F
Serving size:
6-8 servings
Nutritional information:
Calories: 350
Fat: 18g
Carbohydrates: 6g
Protein: 40g
Substitutions for ingredients:
- You can use sour cream instead of yogurt for the Chass marinade.
- If you don't have fresh herbs, you can use dried herbs instead (use 1/3 of the amount).
Variations:
- You can add sliced carrots and potatoes to the Dutch oven or roasting pan for a one-pot meal.
- You can use chicken or lamb instead of beef brisket.
Tips and tricks:
- Make sure to let the brisket rest before slicing to allow the juices to redistribute.
- You can make the Chass marinade ahead of time and store it in the fridge for up to 3 days.
- If the brisket is not tender enough, you can cook it for an additional 30 minutes to an hour.
Storage instructions:
- Store leftover brisket in an airtight container in the fridge for up to 4 days.
Reheating instructions:
- To reheat the brisket, place it in a baking dish with some of the cooking liquid and cover with foil.
- Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the sliced brisket on a platter with the onions and garlic from the pan.
- Garnish with fresh herbs and lemon wedges.
Pairings:
- Serve with a side of roasted vegetables or a green salad.
Suggested side dishes:
- Roasted carrots and potatoes
- Green salad with lemon vinaigrette
- Grilled asparagus
Troubleshooting advice:
- If the brisket is dry, it may have been overcooked. Try cooking it for a shorter amount of time next time.
Food safety advice:
- Make sure to cook the brisket to an internal temperature of 195°F to ensure it is fully cooked.
- Store leftover brisket in the fridge within 2 hours of cooking.
Food history:
- Chass is a traditional yogurt-based sauce from the Middle East, often used as a marinade for meat.
Flavor profiles:
- The Chass marinade adds a tangy and herbaceous flavor to the brisket.
Serving suggestions:
- Serve the brisket with a side of Chass sauce for dipping.
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