A good beef brisket
is one of the life's ultimate comfort foods
Tender .. savory .. and incredibly welcoming .. from the moment you walk into the house .. until the last morsel is eaten from your plate
Every family .. it seems .. has a recipe all their own .. often passed down like an heirloom .. and ours is no exception .. coming from my Mom. Though I've had others .. they're always mentally compared to hers .. never quite making the grade
Therefore .. it seemed fitting .. that the first Christmas meal The Chef & I had the honor of hosting .. would include this family treasure
Though infinite recipes & cooking techniques abound .. her recipe follows a general philosophy that a darn good brisket need not be complicated.
There's nothing tricky happening .. nor fancy ingredients to source .. just a low & slow cook day one .. letting it sit overnight in the fridge to meld the flavors .. finishing it off day two with more sauce & spices.
Don't forget to keep an eye on the moisture .. sometimes a bit of chicken broth will need to be added if it looks like the meat is getting dry
The sauce can easily be pulled to the sweet or tart ends of the spectrum by adjusting the brown sugar content
One of our family's brisket secrets? Costco .. Hands down they sell the best brisket.
Don't forget about the left-overs! They're wonderful .. Making great sandwiches .. or freeze the meat for other meals where you need a protein boost.
- 6 pound brisket
- 6 garlic cloves (** or more if desired)
- 1 large onion
- chicken broth (** optional)
- Day 1 Sauce
- 1 cup catsup
- 6 dashes Worcestershire sauce
- 4 dashes Tabasco sauce
- 2 Tbs vinegar
- 2 Tbs brown sugar
- Day 2 Sauce
- 1 cup catsup
- 4 Tbs brown sugar
- 3 Tbs Worcestershire sauce
- 4 Tbs vinegar
- 2 Tbs liquid smoke
- Wrap brisket in foil and embed the garlic cloves.
- Bake at 325 for approximately 6 hours.
- Mix together 1 cup catsup, 6 dashes Worcestershire sauce, Tabasco sauce, 2 tablespoons vinegar and 2 tablespoons brown sugar.
- Open foil and pour the mixture over the brisket. Bake an additional hour.
- Cool overnight in refrigerator.
- The next day, slice a large onion & line the bottom to the baking pan with the slices (adding extra garlic if you'd like).
- Thinly slice the meat and cover with mixture made from remaining ingredients.
- Bake at 325 degrees for an hour .. covered .. but with a few “air/steam holes” punched into the foil.
% Protein: 24
% Carbs: 12
% Fat: 60