Shared by Michael Twitty
Shared by Michael Twitty
West African Brisket
Yield: 6-8
West African Brisket
Yield: 6-8Family Journey
West Africa
America
Flavored with ginger, turmeric, paprika, cinnamon, chili powder, and cayenne pepper, cookbook author and culinary historian Michael Twitty’s West African Brisket packs a serious punch. The brisket is spiced and seared, then braised with onions, peppers, tomatoes and sweet potatoes. The result is a meltingly tender piece of meat with a flavorful jus that’s perfect for spooning over mashed potatoes. Serve the brisket alongside Michael’s collard greens with horseradish.
Read more about Michael Twitty’s Passover celebrations in “For Michael Twitty, Seder Is a Chance to Share His Origin Story with Chosen Family” and try his recipes for Kneidlach in Yassa Sauce.
Ingredients
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 tablespoon paprika
- 1 teaspoon coarse black pepper
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 1 teaspoon cayenne pepper
- 1 tablespoon kosher salt
- 5 lbs. brisket, 2nd cut
- 4 garlic cloves, peeled and minced
- 4 tablespoon extra virgin olive oil, divided
- 3 onions, peeled and diced
- 3 bell peppers, a mix of green, red and yellow, seeded and diced
- 1 10 oz. can diced tomatoes
- 1 tablespoon brown sugar
- 2 cups chicken, beef or vegetable stock
- 1 teaspoon prepared horseradish
- 2 bay leaves
- 1 sprig fresh thyme
- 2 large red onions, sliced into rings
- 2 cups Japanese sweet potatoes
Preparation
Step 1
Heat the oven to 325°F. Combine the ginger, turmeric, paprika, black pepper, cinnamon, chili powder, cayenne pepper, and salt. Reserve 2 teaspoons for the vegetables. Sprinkle the brisket with this mixture and rub in the minced garlic.
Step 2
Heat 3 tablespoons of olive oil in a large Dutch oven or pot. Sear the beef all around. Remove from the Dutch oven and set aside.
Step 3
Add the diced onion and bell pepper to the oil in the pan and season with the reserved 2 teaspoons of seasoning. Saute until the onion is translucent, add the tomatoes, mix and cook for about 5 minutes.
Step 4
Add the brown sugar and stock, horseradish, bay leaves, and thyme. Pour out of the pan into a bowl. Place the red onion rings in the bottom of the pan and sprinkle with the remaining tablespoon of olive oil.
Step 5
Place the brisket on top of them. Pour the vegetables and stock over the brisket. Add the cubed sweet potatoes to the pot.
Step 6
Cover and bake in the preheated oven for 3 ½ hours, until the brisket is fork tender. Remove the brisket, cool, and refrigerate. Once the brisket is chilled, remove excess fat and then slice against the grain. If desired, make the brisket a day before you plan to serve it, and cool overnight. Slice and reheat before serving.
Step 7
Place the sliced brisket in a pan or pot, cover with sauce. Heat for half an hour or more in the oven at 300°F, or until heated through.
Reprinted with permission from “Koshersoul: The Faith and Food Journey of an African American Jew,” published by Amistad.
