Two favourite delicious comfort foods combine to create a sensational meal. Serve with sour cream or guacamole.
Directions for: Brisket Pizza
Ingredients
Olive oil, for drizzling and sauting
1 yellow onion, thinly sliced
1 red bell pepper, thinly sliced
Basic Pizza Crust, recipe follows
1 cup jarred tomatillo salsa, plus more for serving
12 oz fresh mozzarella, thinly sliced
3 - 4 lb(s) shredded Braised Beef Brisket, recipe follows, warmed
3 green onions, sliced
Sour cream, for serving, optional
Guacamole, for serving, optional
Basic Pizza Crust1 tsp active dry yeast, scant
2 cups all-purpose flour
tsp kosher salt
3 Tbsp olive oil, plus more for coating bowl
Braised Beef Brisket2 cans beef consomme
1 cups soy sauce
cup fresh lemon juice
2 Tbsp liquid smoke
5 cloves garlic, chopped
10 pounds beef brisket
Directions
1. Preheat the oven to 400F. Drizzle a baking sheet with olive oil.
2. in a medium skillet, heat a little olive oil over medium heat. Add the onions and saut until golden, 5 to 7 minutes. Transfer to a plate. Add a little more olive oil and the bell peppers. Saut until golden, 5 to 7 minutes. Transfer to the plate with the onions and set aside.
3. Roll out the Basic Pizza Crust into a rectangle as thin as it will go. Transfer the dough to the baking sheet. Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough. Lay the mozzarella slices all over the top, and then add the onions and bell peppers.
4. Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Lay the warm Braised Beef Brisket over the top. be sure to get plenty of the juices on there! It'll make the pizza extra delicious.
5. Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa. Sour cream and guacamole are good, too!
Basic Pizza Crust1. Sprinkle the yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes.
2. in a mixer with a paddle attachment, combine the flour and salt. with the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass. Form the dough into a ball.
3. Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It's best to make the dough at least 24 hours in advance.
Braised Beef Brisket1. Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
2. when ready to cook, preheat the oven to 300F.
3. Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
4. you may store the pan in the fridge for up to 2 days, or freeze for use at a later date. if fat collects and hardens at the top, remove and discard.Yield: 12 servings.
See more: Beef, Dinner, Braise, Comfort Food, Main, Party Favourites