Wednesday, June 22, 2011

Beef Brisket

One of my items on my 30 by 30 To Do List was a beef brisket. We haven't been able to smoke brisket successfully (yet, we've only really tried once -- too dry) but it is something I love if done correctly (and served chopped rather than just sliced). I knew Hubby was having a rough series of meetings starting today so I decided it was as good of a day as any for my first oven brisket attempt.

The results were delicious and I'm not planning on doing anything differently next time this bad boy makes an appearance on the menu. Number 9 is off the list!

Beef Brisket
Adapted from The Pioneer Woman
Serves 4

2.5 lb beef brisket
1 packet dried onion soup mix
1 1/2 cups ketchup
1/2 cup water
1 Tbsp Worcestershire Sauce
2 Tbsp dark brown sugar
  1. Grease a casserole dish and trim fat off the of brisket.
  2. Dry rub the brisket using the seasoning and 1 Tbsp of brown sugar.
  3. In a small bowl combine the onion soup mix, ketchup, water, Worcestershire, and 1 Tbsp of brown sugar.
  4. Pour the sauce over the brisket and cover the casserole with foil. Refrigerate until you are ready to bake (2 hours to overnight...can't go wrong!)
  5. When you are ready, bake the covered dish at 275 (you can go ahead and throw it in while the oven is preheating, no big deal).
  6. Cook for about 3 hours then uncover and turn the meat over. Recover and bake for another 2-3 hours.
  7. The brisket should easily fall apart when done. Remove from the dish and slice, against the grain. Return to the pan with the sauce to serve.

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