This is a shared post using my brother Christopher's spicy pulled beef brisket recipe and my classic onion ring recipe. We both had fun preparing it all and I hope you do too.
Total time: 8 hrs 30 minutes
First thing is first, crush the garlic, and grind the coriander. I forgot to do this first, and ended up having to do it really fast while my meat was heating. Bad idea. So please, do yourself a favour and crush the garlic first, then grind the coriander, and then move along to the next steps.
Open the canned tomatoes and canned chipotles.
Keep your slow cooker close to your stove, this is important and will explain in due time. Put on some oven mitts and then grab a frying pan and a wooden spoon (for later).
Heat the frying pan (also called a skillet, but not to be confused with the band skillet https://en.wikipedia.org/wiki/Skillet_%28band%29) at medium-high heat. Put the two tablespoons of grapeseed oil on the frying pan and heat just until it JUST starts to smoke. Don't let it go smoking for a long time, you don't want to burn anything or make the oil stick to the pan. Put the brisket meat into the frying pan and cook it. Let it brown on one side, then turn it over until it browns on the other side too, this should take about 10 minutes total. It took me much less time because our stove top was heating more than it should have. 10 minutes should be the right length of time for you though, just don't overcook it either, it only needs to brown, not burn. Now take the meat out of the frying pan (using BBQ tongs or a spatula) and put it into the slow cooker. Leave the frying pan turned ON with it's oil and meat juices in it during this time.
Okay, now take the garlic (which you already crushed), chili powder, coriander (which you have already ground), and cumin to the frying pan (which should still have some oil and juices from the meat on it). Stir this for about 1 minute using a wooden spoon. Keep your face AWAY from the frying pan while doing this next step: Put in the quarter (1/4) cup of apple cider vinegar and boil for about a minute (stirring occasionally). Stir it all into the middle of the pan and then TURN OFF the frying pan, and then add half (1/2) a cup of water. Stir this around so that you get all that good stuff (which admittedly won't look so good just yet). Open the lid of your slow cooker and pour the mixture onto your brisket.
Crush the tomatoes through your fingers (oooh icky slimy fun!) into the slow cooker. Add the tomato juices from the can (you even add a centimeter or two of water in the bottom of the tomato cans and swish that around, and pour that into the slow cooker to get that extra tomato juice). Add two chipotle peppers (do NOT I repeat "do NOT" add more than two peppers! I mistakenly added two whole cans worth of peppers, which was about 8 peppers instead of 2, do your taste buds a favor and only add 2 peppers). Add the 2 bay leaves and 3 table spoons of molasses (use only 1 or 2 table spoons if you are using a rich black strap molasses). Cover the slow cooker and set it on LOW and cook the brisket for about 8 hours.
Serve it with jalapenos (if you like your food spicy like me). You can also put these into gluten free bread or gluten free tortillas if you want to. Honestly though, it tasted great even without the bread or tortillas.
Preheat deep frying oil to 375f (if you are pan frying you will need 1 inch of oil, and use a pan with the highest side possible to ensure your safety from splattering oil).
In a large pan or shallow bowl combine the following until smooth:
1/2 cup Milk
1/4 cup Greek Yoghurt
1 tsp Salt
1/8 tsp Black Pepper
10 tbsp Tapioca
4 tbsp Amaranth
2 tbsp Whey Protein Isolate
1/2 tsp Garlic Powder
Not cut into 1/4 inch rings:
Separate raw onion rings with your fingers.
Read this paragraph before proceeding: Using a fork or tongs dip individual raw onion rings into the pan with the batter. Coat thourghly. Working quickly drop batter ring into deep fryer/pan/pot close to the oils surface. The onion ring once in the oil will cook very rapidly, be careful not to burn the rings. If you are cooking them in a pan/pot oppose to a deep fryer then I caution you to cook only one ring at a time because the temperature on your element it harder to control than a deep fryer consequently it is very easy to have your oil temperature hiked up way to high without knowing it. Since my parents got me a deep fryer for my birthday I've only used it as my only method for deep frying. However, when I made these onion rings I used a pot and oil instead without thinking; this resulted in an over heated oil (I thank God that I wasn't hurt) and there was no clocked cooking time because it was literally put the onion ring in and take it out. Although this allowed me to finish rather quickly I suggest gauging you oil temperature a little better than I did. Important: when you remove the onion rings using a different fork or set of tongs then you used to put them in, because any residual batter on the fork/tongs will cook immediately when you dip them in the hot oil, making your clean up job very difficult.
Place cooked rings on a paper towel to drain off extra oil. Also you may pat dry them for the same purpose. Keep them warm and enjoy as the perfect side to your beef brisket.
Closing comments from the chef's:
Christopher says, "Overall, it was a really fun experience, and I would recommend you give it a try! It is much easier than it sounds, and only takes about 30 minutes to prepare, just bear in mind it needs to slow cook for about 8 hours, so make sure you have enough time for this."
Tamara says, "Christopher's brisket was really good and spicy. I'm one of those few girls who can handle heat, I don't seek heat/spicy but I can take what's dished out to me and I've got to say this is a real meal pleaser for the real rugged adventurous type!"
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