Recipe courtesy of Ree Drummond
Episode: Bulk Buys
Total:
33 hr
Active:
45 min
Yield:
8 to 10 servings
Level:
Easy

Ingredients

Basic Pizza Crust:
Braised Beef Brisket:

Directions

Preheat the oven to 400 degrees F. Drizzle a baking sheet with olive oil.

In a medium skillet, heat a little olive oil over medium heat. Add the onions and saute until golden, 5 to 7 minutes. Transfer to a plate. Add a little more olive oil and the bell peppers. Saute until golden, 5 to 7 minutes. Transfer to the plate with the onions and set aside.

Roll out the Basic Pizza Crust into a rectangle as thin as it will go. Transfer the dough to the baking sheet. Pour on the tomatillo salsa, and then spread it thinly all over the surface of the dough. Lay the mozzarella slices all over the top, and then add the onions and bell peppers.

Bake until the crust is golden brown and the cheese is bubbly, 12 to 15 minutes. Lay the warm Braised Beef Brisket over the top. Be sure to get plenty of the juices on there! Itll make the pizza extra delicious.

Sprinkle with the sliced green onions and serve to hungry humanoids with little dishes of extra tomatillo salsa. Sour cream and guacamole are good, too!

Basic Pizza Crust:

Sprinkle the yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes.

In a mixer with a paddle attachment, combine the flour and salt. With the mixer running on low speed, drizzle in the olive oil and mix until combined. Next, pour in the yeast/water mixture and mix until just combined and the dough comes together in a sticky mass. Form the dough into a ball.

Coat a separate mixing bowl with a light drizzle of olive oil, add the dough ball and toss to coat. Cover the bowl tightly with plastic wrap and set it aside for 1 to 2 hours, or store in the fridge until you need it. Note: It's best to make the dough at least 24 hours in advance.

Braised Beef Brisket:

Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.

When ready to cook, preheat the oven to 300 degrees F.

Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.

You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.

IDEAS YOU'LL LOVE

Braised Beef Brisket

Recipe courtesy of Claire Robinson

Pizza

Recipe courtesy of Bobby Flay

Pizza Dough

Recipe courtesy of Bobby Flay

Beef Brisket Rub #1

Recipe courtesy of Lee McWright|Bobbie McWright

Brisket

Recipe courtesy of Trisha Yearwood

Cauliflower Crust Pizza

Recipe courtesy of Valerie Bertinelli

Robiolo Pizza

Recipe courtesy of Bobby Flay

Cauliflower Crust Pizza

Recipe courtesy of Ree Drummond

Smoked Brisket

Recipe courtesy of Tiffani Thiessen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking