Monday, April 20, 2009

Beautimous Brisket

Our late spring favorite: Beef Brisket! I've loved having brisket in bbq restaurants, but not 'till this year have I made an attempt to cook one. I've found them to be VERY easy...they just take time. It's the kind of meat that's best cooked LOW AND SLOW. I've bought the brisket at Sam's and have been very pleased. The smallest one I've found there was 6 if you do not have a ravenous horde at your house like I do, you can freeze the leftovers. I went crazy with the foil in the pan so I would not have any difficult clean up. I cook it in a 9x13. If the brisket is very large, I cut it in half and cook it in two 9x13's. Cook the brisket with the fat down on the bottom. When it is done cooking, flip the brisket over and lift or scrape the fat from the meat and discard. Slice against the grain. We bought whole wheat rolls to serve the brisket on this past weekend. Deee-licious! Also quite yummy on the sandwich: cheese and jalapenos and additional bbq sauce. The following are a couple of recipes we've tried and liked a lot.

Also, oh, happy day, here is a link to a study that points to the possibility that the fat in beef brisket is GOOD FOR YOU!! ~~~~~~~~~~~~~~~~~~~~~

BBQ Beef Brisket

5-6 lb. brisket

2 t. Worcestershire sauce

1-2 t. pepper (I used the 2 t.)

1 t. garlic salt
BBQ sauce:

1c. ketchup

1/3 c. Worcestershire

3/4 c. brown sugar

1 t. lemon juice

(I did not make this sauce....I used Cookies BBQ Sauce from the store.)

Sprinkle brisket w/garlic salt, worcestershire, and pepper. Bake uncovered 30 minutes at 450 degrees in shallow pan. Remove from oven, cover w/foil, bake 7-8 hours at 225 degrees.

For BBQ SAUCE, remove 2 c. of meat juice from fiinshed brisket. combine with BBQ Sauce ingredients.

Chill brisket. Slice thin against the grain. Pour sauce over it. Cover and return to 300 degree oven until hot. (an hour, maybe? the recipe does not specify...)~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Brisket Marinade

1/2 c. white vinegar

1/4 c. canola oil

1 1/2 c. beer (12 oz.)

2 T. liquid smoke

1 medium onion, finely chopped

1 T. salt (this is not a's really one tablespoon!)

1 T. brown sugar

1 t. cayenne pepper

1 t. black pepper
Combine in a shallow dish or ziploc bag. Add meat and marinate for a few hours to a couple of days.I was expecting this one to be really hot & spicy. I marinated it for a day and a half. It was NOT spicy...but it had great flavor. Cook it as above in a 450 oven for 30 minutes uncovered. Then cover w/foil and bake for 7-8 hours more @ 250 degrees. Can't wait to have it again tonight for dinner!

1 comment:

julie martin said...

oh my oh my! i made the mistake of reading this blog when i am hungry. this sounds delicious! i have never in my forty-six years of life made a beef brisket, but now, i simply have to. you made it look and sound so good!