Beef Prime Brisket Recipe

Beef Prime Brisket Recipe Recipe

My daughter Aria and I are huge fans of fork-tender beef brisket. My secret tenderizer is a combination of baking powder, dried spices and coarsely-ground black pepper for the dry rub. I kept the flavorings pretty simple, using garlic, onion, sugar, dry mustard, dried oregano and bay leaf.

For a nice contrast of texture, I served the slices of brisket on a bed of red cabbage slaw. 

Ingredients

Yields: 6 servings

4 pounds beef brisket, prime
2 tablespoons granulated sugar
2¼ tablespoons salt
2 tablespoons garlic powder
2 tablespoons onion powder
½ teaspoon cayenne pepper
1½ tablespoons coarsely ground black pepper, freshly ground
1 tablespoon dry mustard
1 dried bay leaf, powdered
2 teaspoons oregano, chopped
2 yellow onions, thickly sliced
2 tablespoons canola oil, as needed
2¼ tablespoons salt
2 (28-ounce) cans whole San Marzano tomatoes, coarsely chopped
½ cup beef stock
3 cups BBQ sauce (see tips)

Directions

Preheat the oven to 350°F.

Trim, then rinse the meat and pat it dry using paper towels.

Place the brisket in a large glass baking dish. Rub the meat with a mixture of granulated sugar, 1 teaspoon salt, garlic, onion powder, dry mustard, bay leaf, oregano, cayenne pepper and freshly cracked black pepper.

Pat the meat dry one more time.

Drizzle the meat with 1 tablespoon canola oil, then rub with the dry seasoning on all sides. 

Heat a roasting pan. Add 1 tablespoon oil. Place the brisket and sear on all sides to form a nice crust. Remove from the pan. Place the roasting rack. Arrange the sliced onions and cover with the tomatoes. 

Return the brisket back on top of the rack. Pour the beef stock. Cover with a silicone mat, then heavy-duty aluminum foil to seal the pan. 

Roast for 3½ hours. The meat should be fork-tender.

Remove from the rack and transfer to a platter. Cover with a piece of aluminum foil and let the meat rest for at least 15 minutes. Strain the pan drippings and let cool until the fat is visible to the surface (use for the sauce). Spoon the excess fat.

Note: Make sure the meat is sliced against the grain, so it remains tender.

Pair with a red cabbage slaw sprinkled with coarsely chopped peanuts and sauce on the side.

Bon appétit!


Tips

Canned San Marzano whole tomatoes are picked at the peak of ripeness and are as close to fresh as you can get without growing them yourselves or finding a local supplier. You might want to adjust the quantity of sugar in the recipe if using fresh tomatoes. 

For the brisket sauce: In a saucepan, melt the 2 tablespoons vegetable oil. Add 1 chopped yellow onion and cook for 5-8 minutes until softened and lightly golden. Add 1 teaspoon cayenne pepper (to taste), 6 tablespoons apple cider vinegar, 1 tablespoon whiskey, ¼ cup light brown sugar, 3 tablespoons honey, ¼ cup apple cider, ½ cup ketchup and juice of 1 lemon. Complete with about 1 cup pan drippings. Mix well, bring to a boil and cook over low heat for 6-8 minutes. Thin the mixture with ¼ cup water (up to ½ cup). Transfer to a blender. Then cook for 15-20 minutes until the mixture thickens. Let cool, then transfer to a blender. Gradually add ¼ cup extra-virgin olive oil and season with salt. Store in the refrigerator until ready to use.

 

Published By: Jacqueline Pham on October 15, 2014.


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