Marinade-Pumped Roasted Brisket.

MARINADE-PUMPED ROASTED BRISKET
(WINE WITH HERBS & SPICES INJECTED UNTO BRISKET SLOW ROASTED
FOR NEW YEAR’S EVE’s TENDEREST-JUICIEST TREAT)
Been pre-occupied and tummy-filled with “Lechon Liempo”
(roasted pork belly) for the past months.
My fabulous and super active grandkids wanted to enjoy
a different prep this time…and so…this fork tender mega juicy
dish was at center stage on our family’s
December 24th yearly bonding.
Try serving this on New Year’s Eve. Your family will enjoy it.
This, also, reveals one of my secrets (not anymore) in creating dishes…
a more flavor-filled, juiciness induced ROASTS.

Prep time:                     5 hours
Cook time:                    2 hours 45 mins.
Total time:                     7 hours 45 mins.
Makes/Serves:             8
Cooking medium:       range oven (gas or electric), thick thread, foil, brine injector
Special instruction(s): a different type of prep for beef

INGREDIENTS:
MEAT:
2 kilos fully cleaned rectangularly-cut beef brisket
PUMPING (INJECTING) SOLUTION:
500 ml. red wine (any, dry or sweet)
20 grams sea salt
8 grams ground black pepper
5 grams nutmeg powder
5 grams coriander powder
4 grams Spanish paprika powder
8 grams garlic powder
OPTIONAL 4 grams MSG
TOP COAT:
30 ml. EVOO (Extra Virgin Olive Oil)
1 bulb finely chopped fresh garlic
15 grams crushed black pepper
10 grams dried thyme
PROCEDURES:
1.    Dissolve unto wine ALL granulated and powder ingredients of Pumping Solution. Toss and tumble well until solids are
reduced to barest minimum.
2.    With brine injector, PUMPED (inject) on all sides and part of beef your marinade. Ensure well marinade-injected meat.
3.    Roll length-wise and tie with thread as shown in pic.

4.   Refrigerate for minimum 5 hours to ensure full-flavor penetration and beef-flesh absorption.
5.   Lay beef in suitable roasting pan and pour in EVOO covering all sides.
6.   Scatter on top ALL Top Coat Ingredients. Cover with 2 layers of foil. Ensure there will be no holes for liquid slipping out.
7.   Heat oven to 300deg.F. (148deg.C). Pop in foiled meat. Cook for 2 hours and 30 minutes.

NOTE: It is on this stage where there will be lots of meat juices sipping out but contained inside that it helps in tastier cooking of our beef. This meat-juice can be used for GRAVY. Just add little butter and soy sauce to
taste plus corn starch to thicken.8. Retrieve beef. Open foil on top.
9. Increase oven temp to 400deg.F (204deg.C). With open foil on top, wedge again beef unto oven
(this is the top browning stage). Brown meat for another 15 minutes. DONE.
10. Check the pic for garnish idea. SERVE to loved ones this New Year’s Eve.

DISCLAIMER: Above are test kitchen and household-produced dishes. All ingredients utilized are of food grade quality passing international and domestic sanitary standards. While we find the results highly acceptable, no guarantee nor explicit assurance is hereby issued when recipe is performed by readers. For one, although of similar breed, spices, herbs and other ingredients vary from country to country/region to region that possibility of affecting end taste, aroma & bite-feel is great. Further thereto, mentioned sensory evaluation (aroma, taste, mouth-feel) is subjective.