If you want the perfect weekend food, this is it!
Brisket is such a versatile meat. I like it best, slow cooked. I make it in the winter time, slow roasted with red wine, orange marmalade, orange zest, garlic and dried herbs. Yet, in the summer and fall months I like to make it BBQ style and serve it on delicious french bread with a side of Asian Cole Slaw.
The recipe calls for jarred BBQ sauce. Yet over the past few years I have really become even more conscious of what I am feeding my family. I have never bought a jarred salad dressing (even in college). Two reasons why; 1) they taste lousy and 2) there are way too many things in the ingredients list that I can’t pronounce.
And if I can’t pronounce it, I am not going to eat it. I have come to the conclusion that BBQ sauce is no different. I have decided to make my own. I make a big batch of it and use it for grilling, marinating, roasting and my kids like to dip their oven baked chicken nuggets ( recipe to come ) in it.
I have been making my brisket this way for 20 years and each time I make it it gets rave reviews. It is a great Sunday evening meal, creating left overs for the next day. It is also terrific for a big crowd!
yield: lots of sandwiches!
6 – 7 lbs brisket of beef, grass fed
12 oz homemade BBQ sauce
1 large yellow onion, sliced
6 garlic cloves
dash of paprika
dash of garlic salt
1 28 oz. can of whole tomatoes
• preheat oven to 325*
• pat dry the brisket with paper towels. put in a large dutch oven ( I have a large, oval Le Creuset that I use)
• slice garlic. make slits in brisket and put slivered garlic in the brisket. season with garlic salt, paprika, kosher salt and fresh cracked pepper.
• add sliced onion, tomatoes, and homemade BBQ sauce.
• cover pot and put in oven for 3 1/2 – 4 hours. check it every 45 minutes and baste.
• remove brisket from the pan and let cool to room temp. once cooled wrap in foil and refrigerate.
• puree all the sauce from the pan and place in a clean container. put in fridge until ready to use.
• when ready to serve, slice thin and place in a roasting pan. cover sliced brisket with pureed sauce (save some for slathering on the bread). cover roasting pan and put in a 250* preheated oven. heat brisket when for about 25 minutes or until warm to the touch.
• generally, I make the brisket the day before I want to serve it. this is one of those easy meals; put everything in the pot, put in the oven and forget about it!
p.s. shred the brisket and put it in fresh corn tortillas with a little bit of pickled onions. so goooood!
yield: 2 1/2 quarts
1 large yellow onion, diced
9 garlic cloves, minced
3 Tbls. avocado oil
1 Tbls. lemon zest
5 Tbls. fresh lemon juice
4 1/2 cups organic ketchup
1/2 cup brown sugar
6 Tbls. molasses
1 tsp. kosher salt
1/2 cup Worcestershire sauce
1/2 cup chili powder
4 Tbls. cider vinegar
1 Tbls. chipotles in adobe, pureed
3 cups water
• heat pan and add oil. saute onions and garlic until translucent, about 7 minutes. add the rest of the ingredients and bring to a boil. reduce heat and simmer for 30 minutes. let cool completely, then refrigerate.
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