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Katie's Cucina

Barbecue Beef Brisket

For some reason, beef brisket has always intimidated me. Not sure why… but it has. The Wednesday before Memorial Day weekend I read about a fairly easy recipe in our local paper, and decided that I wanted to attempt to conquer beef brisket. And I did just that. It was not as difficult as I had thought it would be. 

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?

This brisket was surprisingly easy to make and required very few ingredients. The flavors were robust, and after slicing the beef instead of serving the sauce on the side I dipped each piece into the sauce. It was delicious and makes for a perfect bbq or picnic out. 

Source: Orlando Sentinel 5/25/2011
Prep Time: 5 minutes
Cook Time: 2 hours
Servings: 6

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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