Thursday, March 25, 2010

slow and smoky brisket

For many households, a tender and juicy slowly cooked beef brisket is the highlight of the Passover meal. And if there are leftovers... what a great sandwich they make!
This brisket marinates for 4 to 6 hours, then cooks slowly for about 3 hours, so plan ahead. Start off with a gorgeous ruby red borscht, and serve brisket with roasted potatoes and maybe some honey-sweetened carrot tzimmes too!

Ingredients:

  • 6 to 7 lb. beef brisket
  • 3/4 tablespoon hickory Liquid Smoke
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon onion salt
  • freshly ground black pepper - lots!

Combine Liquid Smoke, Worcestershire sauce, the salts and black pepper in a 1 or 2 gallon resealable plastic bag. Add the brisket and marinate in the refrigerator for 4 to 6 hours.

I like to remove the meat from the refrigerator about 30 minutes before cooking so it is not ice-cold when it is placed in the oven. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). Drain brisket slightly and place in a baking dish; cover tightly with aluminum foil and cook in the 350 degree oven for 30 minutes. Lower oven temperature to 300 degrees Fahrenheit (149 degrees Celsius) and continue to cook at least 2-1/2 more hours, or until brisket is tender and done. Remove from oven, uncover and let meat rest for about 10 or 15 minutes before serving. Enjoy!

6 comments:

Katy said...

YUM! Brisket is a staple at our house at all times of the year :) The liquid smoke is key - thanks for sharing!

Lonesome Road Studio said...

sometimes I use smoked black pepper too.... talk about awesome!

Wicked Thrifty said...

we have tried on multiple occasions to slow-smoke a brisket, with terrible, terrible results. i'll share this with the man and maybe he'll attempt it again!

BlackStar said...

Yum! We just threw a brisket on the grill last weekend. It was so good and tender and smokey!

Lonesome Road Studio said...

Brisket loves that slow cooking at lower temperatures. I always allow "meatly" things to sit out and "warm up" for a bit before cooking, especially before grilling. Often it also seems that cooking times on a grill take less time than recommended. I always check a little early, especially if it's a bit breezy and the fire burns hot no matter how much we try to control it. And just the opposite in cooler weather.

jdavissquared said...

this looks so delicious! mmmm.

i found you on etsy forums, and hope you'll come visit me too!

http://jdavissquared.blogspot.com/

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