Tuesday, January 17, 2012

SLOW COOKED TEXAS BEEF BRISKET

This is a "low and slow" recipe I've had for years, and over time, I've tweaked it a bit here and there.  I have no idea where it originally came from, a newspaper as I recall, but after you tweak it and make it your own, I guess it becomes your own huh?  I'll post pictures of each step, and then I'll put the ingredients and/or what to do next to each one.



Dry Rub Ingredients:

2 tbsp salt
 1 tbsp pepper
 5 garlic cloves, minced
1 tsp cayenne pepper
1/4 cup brown sugar






Put it all in a Ziploc bag and mix it up.  I do this so that cleanup is easier and let's face it, one less bowl to wash is always a good thing.







Next, get a 4-5 lb beef brisket.
Spread the rub all over the brisket,
being sure to coat both sides.  Let it rest for a few minutes while you prepare the next ingredients.




Next batch of ingredients:

1/4 cup soy sauce
3/4 cup strong black coffee
 1/3 cup Cider Vinegar
1 yellow onion
2-3 jalapeno peppers (optional)
1/4 cup Worcestershire sauce
1/3 cup liquid smoke
1/4 cup ketchup (not pictured)
Mix all together and set aside.




Chop the onions and slice the jalapenos.  Reserve a few jalapenos for later use and place the remaining peppers and all the onions in the bottom of the pan.









Pour the liquid ingredients you just mixed up over the onions and peppers...



Place brisket, fat side up.  You should always do this on briskets so that fat melts down through the meat.  Put it on top of onion/liquid mixture and top with a few of the reserved, sliced peppers.  Cover, and roast on low, 250 degrees, for about 4 hours...remove and check for doneness...it might need to go for another 30 mins/ 1 hour
(I said this was low and slow!)





When you remove the lid at the end, you should see something like this.  Check to make sure it's done and of course that it's super tender.







If desired, you can take these yummy drippings and simmer until reduced to make a sauce, 20 minutes or so on the stove top over low heat...or you can just pour it, as is, over the meat after you slice it up.







Let the brisket rest for about 10 minutes after removing from pan to allow juices to remain inside.  Here is a close-up.  It's brown and flavorful and ready to be sliced...






Slice across the grain, top with pan drippings/sauce if desired, and enjoy!





7 comments:

  1. Tonya, Prairie Cat - It is, make that WAS, ha. We love a good brisket in Texas. The liquid smoke really gives it that smoker/outside/grill flavor. Dang, now I'M hungry, LOL.

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  2. I made this for dinner tonight. It was absolutely fantastic. The brisket was so delicious, so moist, and so flavorful. Whole Foods cut most of the fat cap off but still it was moist. My husband declared it the best brisket he has ever had. This recipe is also super easy and would easily feed 6-8. We used a 5lb brisket. Thank you for sharing this recipe, which I found on Pinterest.

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    1. Now that is a VERY NICE comment, thank you SO much. It means a lot that something we cook and eat all the time and share with others, is enjoyed by someone else. Thank you again. *blush*

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  3. Hi! I'll be making this for 25 people Christmas Eve. I have 16.5 pounds of brisket! Since I'll be tripling my ingredients but I'm afraid a cup of liquid smoke will be so strong. What's your opinion? Also have you ever cooked it in a crockpot? Thanks for helping!

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    1. Hmmm, I think a cup of liquid smoke would be too much as well. I would go with just a little over 1/3 cup. In fact, I think you could just stay with 1/3 cup. We doubled it once and never changed the liquid smoke and it was just as good. A crockpot would work fine. Just make sure it cooks on low for probably 6-7 hours. A brisket can be tough if not cooked well..You might google slow cooker brisket...I think there are some recipes similar to this. Not sure if I helped much but good luck, I hope you have success.

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