Category Archives: Beef

SLOWLY-BRAISED BRISKET MIXED WITH BELL PEPPERS AND ONIONS, AND SEASONED WITH CAYENNE, SMOKED PAPRIKA, AND BLACK PEPPERS. CREPES FINISHED WITH A DRIZZLE OF BALSAMIC REDUCTION.

Most foodies have probably heard of “Steak au Poivre”, which is half-translated from French for “steak with pepper”. Usually, the steak is coated completely in black pepper, then seared to form a smoky, spicy crust on the steak, and served with a cream sauce. Though black pepper doesn’t feature as pungently in this recipe, we’ve joined it with three of our other favorite peppers – bell peppers, cayenne pepper, and smoked paprika – to have savory, spicy, and sweet all work together in the brisket for a super flavorful and addictive bite that made Pea and me go back for more. Any meal – breakfast, brunch, lunch, afternoon snack, dinner, and midnight snack – could use some of this recipe! – Boo

Servings: 6 (2-crepe portions)
Difficulty: 

Crepes:

• Dry ingredients, sifted
  1.33 c flour
  2 tb sugar
  0.5 ts salt
• Wet ingredients
  2 c milk
  2 eggs
  3 tb butter, melted

1. Whisk wet ingredients together thoroughly, and gradually stir into dry ingredients.
2. Cover and refrigerate, at least 1 hour.
3. In a flat pan over medium heat, melt 0.25 tb butter, and pour a thin layer of crepe batter (~3-4 tb) to cook until lightly browned on one side, ~2 minutes. Toss or use a spatula to flip over, and cook until lightly browned on the second side, ~1 minute. Set aside on a plate.
4. Butter the pan slightly before cooking each additional crepe.

Balsamic reduction:

• 0.75-1 c balsamic vinegar

1. In a small pot, simmer balsamic vinegar until thickened to desired consistency, ~10-20 minutes. Add water as needed for a thinner consistency.

Brisket au poivre:

• Braised brisket
  1.5 lb beef brisket
  4-6 c beef stock
  4 cloves garlic
  2 bay leaves
• Vegetables, minced
  2 bell peppers
  1 onion
• Seasoning
  1.5 tb Dijon mustard
  2 ts smoked paprika
  2 ts salt
  0.5 ts black pepper
  0.25 ts cayenne pepper
  0.25 c cilantro, minced

1. In a large pot, sear the brisket in olive oil on all sides.
2. Add garlic, bay leaves, and stock to just cover brisket. Cover and barely simmer over low heat until tender, 5-6 hours.
3. Discard bay leaves. Remove brisket and garlic to a mixing bowl, and pull apart with 2 forks. Keep warm.
4. Boil braising liquid until reduced to 20% of original volume, 20-30 minutes. Meanwhile, cook and set aside crepes, and prepare balsamic reduction.
5. Add vegetables to reduced braising liquid to cook through, 5-6 minutes.
6. Stir vegetables, reduced braising liquid, and seasoning into the pulled brisket.