Tuesday, July 27, 2010

Simply Brisket

Quite simply my favorite piece of beef.
If it's not done correctly it's tougher than a shoe,
but if you know how to cook brisket, it is the most flavorful
and versatile piece of meat, ever.
It's not difficult - but I think lots of people are scared of brisket
because it can be tough if not cooked properly.
I always serve my brisket with horseradish sauce.
It reminds me of Papa.
Here's how to do it with perfect results every time!

Simply Brisket:

5-6 lb. brisket - or bigger:)
1 head of garlic
1 1/2 t. onion powder
2 t. salt
pepper to taste
1 quart of beef stock

Preheat oven to 500 degrees or your broil option.

Using a paring knife and your fingers, stuff brisket all over with garlic cloves. Season brisket with onion powder, salt and pepper. Place brisket in a roasting pan and broil until top is browned. Turn over and do the other side.
Reduce oven temperature to 350 degrees. Make sure your brisket is fat-side-up. This will insure that as the brisket is cooking, the fat will baste the meat giving it lots of flavor. Add enough stock to come up 1 inch on the sides of the brisket.
Cover tightly with foil and bake for about 30 minutes per pound. This is where some guess work is involved. When the time is up, remove the brisket and stick a fork in it. If the meat comes apart easily, it is done. If not - stick that puppy back in the oven and let it go a bit longer.
When it is fork-tender, slice the meat AGAINST THE GRAIN. You can trim the fat off now or not. The juices that are left in the pan are PERFECT for gravy. Just make sure you skim the fat off of the juice.

***Note: Left over brisket is perfect for hot roast beef sandwiches or BBQ beef sandwiches. I actually look forward to the left-overs just as much as the first meal!

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