Recipe: 4-hour brisket
From The Lunch Belle's Thanksgiving table, 2010There's something so nostalgic and comforting about slow-cooked brisket. While I love my beef drizzled with gravy and served with a couple of savory side dishes, I actually enjoy making brisket tacos - a day or two later - even more!
So don't let the "4-hour" text scare you away, because this recipe is easy enough for even the most novice cook.
Ingredients:
Serves 10-12
*I found the original recipe, courtesy of Irene Wolpin, on Food Network's website in 2007. I have tweaked it to my liking.
4 pounds beef brisket
1 sweet onion, sliced
1/2 cup ketchup
1/2 cup chili sauce (I recommend using Heinz Chili Sauce - if you cannot find this in your local supermarket, please view these ingredients and find the closest match)
2 tablespoons brown sugar
6 cloves garlic, halved
1 (12 ounce) can full-bodied beer, not light/lo-cal
Method:
Season meat liberally with sea salt and coarsely-ground black pepper. Place in to a 9x13" pan.
Using a fork or kitchen prongs, gently prick surface of the meat - this will allow for flavor to penetrate deep inside of the brisket. Cover meat with sliced onion.
In a separate bowl, combine ketchup, chili sauce, brown sugar, halved garlic cloves, and beer. Stir to blend, then pour over meat.
Cover pan with foil and bake at 300 degrees for 4-hours.
When finished, remove meat from pan immediately - place in another shallow pan, away from heat. Allow it to cool to room temperature.
Pour pan juices in to a mixing bowl and, using an immersion blender or blender, blend ingredients until they form a thick gravy.
When ready to eat, slice meat cross-grain. Lay in baking dish to reheat. Serve with gravy.
…
Until we eat again,
Lindsay, The Lunch Belle