Brisket And Chicken Recipe
Make Brisket And Chicken Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Chicken
Sauce & Finish
Method
Brisket
- 1
Prep and rub
Pat the brisket dry with paper towels. In a small bowl combine 2 tbs kosher salt, 2 tbs coarse black pepper, 1 tbs smoked paprika, 1 tsp garlic powder, 1 tsp onion powder and 2 tbs brown sugar. Rub the mixture evenly over all surfaces of the brisket and let sit at room temperature for 30 minutes (or refrigerate up to 4 hours, then bring to room temperature before cooking).
- 2
Sear
Preheat oven to 325°F (160°C). Heat 2 tbs vegetable oil in a large ovenproof Dutch oven or heavy skillet over medium-high heat until shimmering. Sear the brisket, fat-side down first, until deeply browned, 4–6 minutes per side. Remove brisket and set aside.
- 3
Deglaze and braise
Reduce heat to medium. Add sliced onion to the pan and cook 4–5 minutes until softened. Add minced garlic and cook 30 seconds. Stir in 2 tbs tomato paste and cook 1 minute. Pour in 2 cups beef stock and 2 tbs apple cider vinegar, scraping browned bits from the bottom. Return brisket to the pot, fat-side up. Bring liquid to a gentle simmer, cover with a tight-fitting lid, and transfer to the preheated oven. Braise until fork-tender, about 2.5–3 hours depending on thickness. Check at 2 hours and baste if top is drying.
- 4
Rest
Remove brisket from oven and let rest covered for 20 minutes. Transfer brisket to a cutting board and slice against the grain into 1/4"–1/2" thick slices. Reserve braising liquid for serving or to finish the sauce.
Chicken
- 5
Season
Pat chicken thighs dry. In a bowl combine 1 tbs kosher salt, 1 tbs coarse black pepper, 1 tsp smoked paprika and 1 tsp dried thyme. Rub the mixture evenly under and over the skin of each thigh. Squeeze half the lemon over the thighs and save the other half for serving. Let rest 15–20 minutes while brisket begins braising (or longer in the fridge).
- 6
Roast or pan-finish
Option A — Oven: When brisket has about 45 minutes remaining, preheat oven (if needed) to 425°F (220°C). Arrange chicken thighs skin-side up on a foil-lined sheet pan. Drizzle with 2 tbs olive oil. Roast 25–30 minutes until skin is crisp and internal temperature reaches 165°F (74°C). Option B — Skillet: Heat 1 tbs olive oil in a large skillet over medium-high heat. Place thighs skin-side down and cook 6–8 minutes until skin is deeply browned and crisp. Flip and finish in a 400°F (200°C) oven 12–15 minutes until 165°F (74°C). Squeeze remaining lemon half over cooked chicken.
- 7
Keep warm
If chicken finishes before the brisket, tent lightly with foil and keep in a warm oven (200°F/95°C) until ready to serve.
Sauce & Finish
- 8
Make sauce
After removing brisket from the braising pot, place the pot over medium heat on the stove. Skim excess fat if desired, leaving about 1 tbs for flavor. Add 1 extra tablespoon brown sugar, 1 tbs Worcestershire sauce and 2 tbs butter to the braising liquid. Bring to a simmer and reduce 5–8 minutes until slightly thickened and glossy. Taste and adjust seasoning with salt and pepper to taste.
- 9
Finish and serve
Arrange sliced brisket and roasted chicken on a large platter. Spoon the warm sauce and braising vegetables over the brisket. Sprinkle 2 tbs chopped fresh parsley over everything. Serve remaining sauce on the side. Recommended sides: mashed potatoes or roasted vegetables.