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 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!
BBQ Brisket
yield: lots of sandwiches!
Ingredients:
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
Instructions:
Preheat oven to 325°F. Pat dry the brisket with paper towels. Put in a large dutch oven (I have a large, oval Le Creuset
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°F preheated oven. Heat brisket 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!
BBQ Sauce
Yield: 2 1/2 quarts
Ingredients:
1 large yellow onion, diced
9 garlic cloves, minced
3 tablespoons avocado oil
1 tablespoon lemon zest
5 tablespoons fresh lemon juice
4 1/2 cups ketchup
1/2 cup brown sugar
6 tablespoons molasses
1 teaspoon kosher salt
1/2 cup Worcestershire sauce
1/2 cup chili powder
4 tablespoons cider vinegar
1 tablespoon chipotles in adobe, pureed
3 cups water
Instructions:
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.
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.