Kosher Bacon-Wrapped Brisket
This little piggy went to market. This little piggy stayed home. This little piggy had roast beef… or in this case, brisket. This is a fantastic recipe for brisket, a traditional Jewish dish. With the bacon on top, it harkens back to the Germanic and Eastern-European roots of Ashkenazi cuisine. Authenticity never tasted so good.
- 3 pounds second cut brisket
- 2 cups flour
- 1 tablespoon + 1 teaspoon kosher salt
- 1 tablespoon + 1/2 teaspoon pepper
- 1 tablespoon paprika
- 1/2 cup canola oil
- 1 cup dark brown sugar
- 1/2 teaspoon garlic powder
- 8 ounces beef or lamb bacon strips
- Preheat oven to 350 degrees. Cut brisket into 3 pieces (about 6 inches wide) across the grain using a chef’s knife. Combine flour, 1 tablespoon salt, 1 tablespoon pepper and paprika in large flat pan with high sides like a 9x13 inch baking dish. Dredge brisket in flour mixture until entire surface is covered. Pour canola oil into pan until oil just covers bottom and heat it. Sear all sides of brisket in oil over high heat. First side will take about 15 minutes and each additional surface about 5 minutes until all sides have a crust. This traps the juices inside the meat.
- Remove brisket pieces and place on an aluminum pan. Combine dark brown sugar, 1/2 teaspoon salt, 1/2 teaspoon pepper and garlic powder in a small bowl. While still warm, sprinkle brown sugar mixture on each side of the brisket pieces. Cover the top of each piece of brisket with raw beef bacon, tucking ends under the bottom. Wrap pan in heavy-duty aluminum foil and bake for 1 1/2 to 3 hours or until a fork can pierce the brisket easily but provide some resistance. In other words, if the brisket falls apart then it’s overdone.
- Refrigerate overnight. The next day, remove hardened fat except the fat that has bacon hardened in it. Slice against the grain with bacon on it. Before serving, put back in pan and reheat at 300 degrees for 30 minutes or until warmed through.