Tuesday, November 19, 2019

Brisket stuffed Corn Muffins

Thanks to Emeril Lagasse for this corn muffin idea. 
No worries for those who keep kosher, the meat is pulled brisket, the corn muffin batter is pareve. 
Yield: approximately 30 muffins

Choreography:
This cornbread is on our menu for Thanksgiving this year. You needn't follow the recipe, but rather the methodology.  If, however, you have never made pulled brisket or cornbread, you can easily follow the recipe below.  The recipe is made in two parts; the meat will take 6-8 hours and then must cool fully. Corn muffins are assembled in 15 minutes and cook for another 15.  The corn muffin recipe is inspired by a Rosso/Lukins recipe in The New Basics Cookbook. 

Equipment:
roasting pan
forks or meat shredder
aluminum foil 
mixing bowl and measuring equipment
muffin pan
muffin paper cups 

Ingredients: 
For the pulled brisket:
2.5-3 lb brisket (2nd cut, the fattier the better) or non-pickled deckel 
2 c of your favorite BBQ sauce . Our favorite BBQ sauce is a brown sugar- molasses based sauce. 
1/2 c red wine 



For the corn muffins:
2 c cornmeal (I like to use yellow cornmeal for this recipe)
1 c white whole wheat flour
1 c unbleached all purpose flour 
1.5 tsp salt
1 tsp baking soda
2 tsp baking powder
1/4 tsp ground black pepper
2 heaping Tbsp. brown sugar
1 15oz. can creamed corn
1 15 oz. can, or 1 c frozen corn kernels
1 c soy or almond milk
1 c non-dairy sour cream substitute
1 Tbsp. vinegar
4 beaten eggs
scant 1/4 c vegetable oil




Procedure:
I. The night before you plan to bake:
- place the meat in a roasting pan that is close to the size of the piece of meat. Pour BBQ sauce and wine over the meat. 
-wrap the pan in foil , you want to prevent any evaporation while the meat is roasting/braising 
-bake at 225 degrees for 6-8 hours . I do this overnight, setting the oven to turn off after 8 hours. 
- cool and then unwrap the meat. The meat should be fork tender and falling apart 
- using 2 forks, shred the meat. If strands of muscle are long, use a knife to cut across the strands making short strands that will fit into a muffin cup
-pour the liquid into a small saucepan and reduce sauce until it is thickened  (honey-like consistency)
-pour the hot sauce over the shredded meat and set aside (or cover and refrigerate for up to 2-3 days)
-meat will be saucy and "wet," but sauce should not be running in the pan 

II. Making the muffins:
Preheat your oven to 400 degrees . Line muffin pan with paper muffin cups. 
1. Mix the dry ingredients in a large mixing bowl (cornmeal, flours, salt, pepper, baking powder, baking soda)
2. Mix the faux sour cream, non dairy milk, vinegar, oil, both types of corn, eggs
3. Combine the two mixtures, mix well and spoon 1 Tbsp of batter into each cup 

4. Place (and press slightly) about 1 tsp of meat into each muffin cup. Top with corn muffin batter.

5. Bake in a hot oven for 15 minutes. Allow to cool for 5-10 minutes and remove muffins from the hot baking pan. 



6. Enjoy the muffins warm or at room temperature. These muffins can be cooled, double wrapped and frozen.  Unwrap prior to defrosting. Warm in an oven at 325 for 10 minutes after defrosting. 

Other Thanksgiving favorites on Bread and Babka: Thanksgiving Sweet Potato Dinner Rolls 

Happy Holiday !

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