Barbecue Beef Brisket
Yes, it is a slow process. You are essentially slow cooking the beef for a few hours depending on how large of a cut you have. I also had another chance to use my fabulous Le Creuset french oven that I won at the Food Blog Forum Seminar a few months back. Any time I can use this amazing piece of cast iron I jump on it. Now, maybe that’s why I was ready to tackle the brisket?
Source: Orlando Sentinel 5/25/2011
Prep Time: 5 minutes
Cook Time: 2 hours
2-1/2 – 3 lbs beef brisket (flat cut)
2 tbsp chili powder
1 tbsp packed brown sugar
1-1/2 tsp garlic powder
3/4 cup barbecue sauce
1/2 cup dry red wine
1. Mix the chili powder, brown sugar, and garlic powder in a bowl. Press onto the boneless beef brisket until it’s fully covered and powdered mixture is used.
2. Place in Dutch oven, flat side up, on medium heat (on your stove top). While the brisket is browning, mix the barbecue sauce and red wine. Pour around beef, and bring to a boil. Reduce heat to low, cover, and simmer for 1-1/2 to 2-1/2 hours.
3. Check occasionally and add water if it gets too dry. Remove brisket; keep warm. Skim fat from cooking liquid. Bring liquid to a boil; reduce heat to medium and cook uncovered for about 10 minutes until liquid reduces to one cup.
4. Trim fat from brisket. Carve across the grain into thin slices and serve with sauce or dip each slice in sauce.
*With leftovers you can make beef brisket sandwiches!
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