On this episode of Cooking with the Kriks, Chef Serge Krikorian is cooking Mediterranean brisket with Vibrant Occasions Catering’s very own, Leah Seale. Leah serves as sales director and event specialist for Vibrant Occasions Catering, Dinner’s Ready and Our Mobile Kitchen. Leah works very closely with clients directly to make all their catering needs and dreams come true. She also happens to be Chef Serge’s and his wife, Mary’s, niece. Vibrant Occasions Catering is truly a “family business.” You can often find Leah working at weddings and events as the team lead with a big smile on her face. She is behind-the-scenes plus in-the-trenches and Vibrant Occasions just wouldn’t be as vibrant without her! This recipe is not only delicious, but the spices will fill your home with its aromatic scents, as well. Learn this Mediterranean brisket recipe featured on the first episode of season two of Cooking with the Kriks. Don’t forget to SUBSCRIBE to the Cooking with the Kriks Youtube channel and stay up-to-date on all the fabulous recipes Chef Serge Krikorian shares just for you! Stay tuned for more season two episodes featuring flavors from around the world (Chef Serge’s specialty!).
Mediterranean Brisket
Ingredients
4 lbs Brisket cut in 8 oz pieces
1/2 Tbsp. salt
1 Tbsp. black pepper
1 Tbsp. ground coriander
1 Tbsp. paprika
1 tsp. ground cinnamon
1/2 tsp. ground cardamom
1/2 tsp. ground cloves
1/2 tsp. freshly grated nutmeg
2 bay leaves
5 whole garlic cloves
1/2 onion, sliced
Water
White rice
Sumac onion
1/2 large onion, thinly sliced
1/2 Tbsp. olive oil
1 Tbsp. fresh lemon juice
Pinch of salt
1 tsp. Sumac
Garlic sauce
1/2 Tbsp. of garlic paste
Juice of a lemon
1/2 Tbsp. of olive oil
Garnish with pomegranate molasses and crushed pistachio
Instructions
Preheat oven to 350 degrees. Combine the salt, black pepper, coriander, paprika, cardamom, cloves, and nutmeg together. Place brisket pieces into a large oven safe pan. Liberally coat meat with seasoning mix. Add bay leaves, garlic and onions to your pan, then fill about halfway with water.
Chef Serge Tip: Coat the meat in the pan you will cook it in so you don’t lose any of the flavor.
Cover the pan with aluminum foil, and cook for about 3.5 hours. The meat will be fork tender when it is done. You can also cook the brisket in a crock pot. Prepare everything the same way, and set your crock pot to low for 8 hours.
Plating
Cook the white rice according to the box instructions right before you are ready to eat. Make the Sumac onions about 15 minutes before you serve. In a small bowl, combine the onion, olive oil, lemon juice, salt, and sumac. Stir well and set aside.
Chef Serge Tip: The color will be purple, and the onions will be “wilted” when it’s ready. If you prefer less crunch, make them a little earlier.
In another small bowl, combine garlic paste, juice of a lemon, and olive oil to create a garlic sauce. Set aside. When plating your meal, place the rice on the plate first. Then, place a scoop (or pinch if you’re using tongs) of brisket on top. Top with about five onion slices (or more if you love them). Drizzle with the garlic sauce and pomegranate molasses, sprinkle with crushed pistachio, and enjoy!
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