Along with whole chicken, beef brisket is another one of
those meats that I had no desire to mess around with prior to about a year
ago. When it comes to red meat I tend to
stick with the ground variety, largely because I just don’t like the texture of
other steak-like cuts. It wasn’t until I
had regularly frequented the farmer’s market for about a year that I finally
decided to try something a bit unfamiliar.
Dave suggested the brisket, and I, having no clue what to do with that two
and a half pound cut, was understandably a little wary. I forget how we cooked the brisket that first
time, but what I do remember is that it was nothing like what I thought it
would be. Slow-cooking is really the
best way to go and I find when properly cooked and served with a flavorful
sauce, brisket can be moist and quite delicious. While brisket isn’t a staple in my weekly
menu, I do enjoy serving it from time to time, especially when I see a nice one
at the farmer’s market. Enjoy my recipe
below!
For the barbeque sauce:
- 2 cups ketchup (use a corn syrup-free brand)
- 1 cup water, room temperature
- ½ cup apple cider vinegar
- ½ cup honey
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
- 2 teaspoons black pepper
- 2 teaspoons onion powder
- 2 teaspoons ground mustard
Combine ingredients in a medium saucepan.
Place over medium-low heat and simmer for 30-45 minutes. Remove from heat and let cool.
For the brisket:
- 2-2.5 pound beef brisket
- Salt
- Pepper
- 2 cups barbeque sauce (recipe above)
Lightly salt and pepper the brisket. Place in a slow cooker.
Smother brisket with barbeque sauce. Turn slow cooker to low and cook for 2 hours,
turning brisket after 1 hour.
Remove from slow cooker and slice into ½ inch strips. Serve with remaining barbeque sauce.
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