Monday, July 7, 2008

Brisket

Everyone loves brisket. I like making mine LOW AND SLOW. That means I roast it in a 200-degree oven for 12 to 14 hours. Overnight is best. There really is no secret to roasting a brisket, though different people will prepare this delicious cut of meat in their own favorite style. Some folks will marinate it, others will use a dry rub on it, and some will grill it.

This is how I cooked my brisket this weekend.

1 (6 to 7 lb.) brisket
Your favorite BBQ sauce
2 cups red chile sauce
2 cups beef broth
Salt and pepper
Fresh sliced fruit, optional

Rinse and pat dry the brisket. Lay over a large piece of heavy-duty aluminum foil, fat side up. Season it with salt and pepper. Smother it with your BBQ sauce. Wrap up the brisket tightly with the aluminum foil. Place in a large roasting pan and fill the pan half way with water. Now slow cook it overnight. Say about 12 to 14 hours at 200 degrees.

Half an hour before taking the brisket out of the oven, prepare your sauce. 2 cups BBQ sauce, 2 cups red chile sauce, and 2 cups beef broth. Whisk to combine well and simmer on low until ready to serve. Take your brisket out of the oven and allow it rest for half an hour to allow the juices to reincorporate into the meat.

Slice against the grain in thin slices and serve with the BBQ Red Chile sauce. I like to add some chilled fresh fruit with this to take the bite out of the sauce. Of course you could always serve some Sangria or Agua Fresca. It’s your choice. Now get some flour tortillas, heat them up and make a ton of burritos for the family. Enjoy.
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Mexican Word for the day is : LIVER AND CHEESE
Some vato tried to hit on my ruca, I told him “orale
loco LIVER alone CHEESE mine!”

6 comments:

Hi there! I'm Leslie... said...

When you say "red chile sauce," what exactly do you mean? Can you share what brand you are using?

Blessings,
Leslie
aka Menu Maker Mom
http://menumakermom.blogspot.com

Tina said...

Teresa you know us Texans love Brisket. It just so happens that i got a two trimmed briskets on sale over the weekend. I wanted to make bbq brisket with one and brisket and gravy with the other. I think i will try your recipe it looks super. slow is the way to go. Have a great day.

Tina
Mommy's Kitchen

Ben said...

That sounds and looks really good. 12 hours in the oven? It must melt in your mouth. Yummy!

Adam said...

Brisket is awesome. I love your 'low and slow' method. That absolutely HAS to make it just fall apart and be as tender as possible.

Manuela said...

Nice recipe :)

You asked on my blog what is morango, it means strawberry.

puppymomma said...

Mmm, that does look good. And your technique is one I never would have thought of. I will definitely give it a try!

I have the same question as Leslie Being way up here in New England, we basically get Goya brand and Old El Paso. Is your red chile sauce one of these?

Meryl