Beef Brisket Grinder With 3 Peppercorn Glaze Steak Sauce Mayo And Cheddar Scrambled Eggs Recipes

Steps:

• Heat a large cast-iron skillet over medium-high heat. Generously sprinkle the filets all over with salt and pepper, including on the sides. Add the oil to the pan. When the oil is nearly smoking, add the filets and cook for 1 minute. Add a third of the butter and cook for about 3 minutes. Flip the filets and cook another 3 minutes or so for medium-rare, occasionally spooning melted butter over the top. Using tongs, brown each filet on its side, then transfer to a cutting board to rest.
• Meanwhile, heat a medium nonstick skillet over medium heat. Immediately add the remaining butter and the eggs; cook undisturbed just until the eggs begin to set at the edges, about 40 seconds. Then begin to stir the eggs gently to form large curds. Continue cooking until the eggs are just barely set, with some large curds surrounded by a bit of liquid egg, 45 to 60 seconds. Season with salt. Drop pieces of goat cheese and spoonfuls of romesco sauce over the top and sprinkle with parsley. Stir quickly just to marble in the romesco; the eggs should still be very softly set. Remove from the heat.
• Working quickly, remove the strings and slice each filet into 3 pieces; arrange on 4 plates. Spoon some eggs next to the meat, and top with a drizzle of olive oil and some more parsley. Serve immediately.

Steps:

• Sprinkle steak very generously with coarsely ground peppercorn mélange and salt. Sprinkle each side of steak with half of chopped rosemary. Heat 1 1/2 teaspoons olive oil in large nonstick skillet over medium-high heat. Add steak; cook to desired doneness, about 5 minutes per side for medium-rare. Transfer steak to platter. Add pomegranate juice, golden brown sugar, and 2 teaspoons balsamic vinegar to skillet; boil until reduced to scant 1/4 cup glaze, stirring occasionally, about 5 minutes. Season glaze to taste with salt.
• Toss arugula with remaining 1 teaspoon olive oil and remaining 1/2 teaspoon balsamic vinegar in medium bowl; season to taste with salt. Divide arugula evenly among 4 plates. Slice steak; divide and arrange alongside arugula. Drizzle glaze generously around steak and serve.

Steps:

• Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

Steps:

• Light a grill or preheat a grill pan to high.
• Drizzle the broccolini with olive oil and season with salt and pepper. Working in batches if necessary, grill over medium-high heat, turning once or twice, until lightly charred and crisp tender, about 8 minutes.
• Meanwhile, put the vegetable oil, pepper brine, mustard and egg in an immersion blender jar or sturdy 1-pint jar. Puree the mixture with an immersion blender until thickened, about 1 minute. Stir in the minced hot peppers and season the mayo with salt and pepper.
• Using tongs, mound the broccolini in 4 piles on the grill or grill pan. Arrange 2 slices of cheese on each mound and cook until the cheese starts to melt, 1 to 2 minutes. If using an outdoor grill, move the mounds over indirect heat to keep warm while you toast the hoagie rolls. If using a grill pan, transfer the mounds to a baking sheet and tent with foil to keep warm and continue to melt the cheese.
• Drizzle the cut sides of the hoagie rolls with olive oil and grill until lightly browned and crusty, about 2 minutes. Spread some of the hot pepper mayo on the rolls and then fill them with the broccolini and remaining provolone. Top the grinders with onions if using and serve immediately, passing more hot pepper mayo at the table.

Steps:

• Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat.
• Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices.
• Shred and reserve 2 cups beef for soft tacos, if desired.
• Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Season the brisket on all sides with salt and pepper, and place in a glass baking dish. Cover with a layer of sliced onions. In a medium bowl, mix together the beer, chili sauce, and brown sugar. Pour over the roast. Cover the dish tightly with aluminum foil.
• Bake for 3 hours in the preheated oven. Remove the aluminum foil, and bake for an additional 30 minutes. Let the brisket rest and cool slightly before slicing and returning to the dish. Reheat in the oven with the sauce spooned over the sliced meat.

Steps:

• Crack the eggs into a large bowl and whisk until light and frothy and uniform in color. Strain the eggs through a mesh strainer into a bowl. Whisk in the creme fraiche.
• Heat the butter in a large nonstick pan over medium-low heat until it melts. Add the eggs and gently mix using a heat resistant rubber spatula or a wooden spoon until soft curds form.
• Remove from the heat (the eggs will still be somewhat wet), season with salt and pepper and let the heat of the pan finish cooking them for another 1 minute. Gently fold in any of the Optional Additions just as the eggs are coming off the heat, if using.