Home Run Beef Brisket2014-09-17
- Skill Level: Moderate
- Servings : 10
- Prep Time : 30m
- Cook Time : 5:0 h
- Ready In : 0m
This beef brisket recipe has become the traditional holiday meal in my house. Everyone loves the leftovers on a challah bun just as much as they like it hot out of the oven. You want to always make this ahead of time, because it needs to roast “low and slow.” A.K.A. The meat needs to cook at a low temperature for a long time. Most important note: KEEP IT MOIST.
- 4 - 5 pound Brisket
- Ground Seasoning : equal parts salt, pepper, cumin, fennel, anise, caraway
- 1 - 28 oz can chopped San Marzano Tomatoes
- 1 C Beer or Coke
- 1 C Beef Broth
- 3 T Brown Sugar
- 3 Carrots, diced
- 3 Celery Stalks, diced
- 1/2 Onion, diced
- Fennel bulb, diced
- 4 Garlic Cloves, minced
- 1 bottle Fat Boy BBQ Sauce
Season brisket, fat side up.
Cover brisket with sliced carrots, celery, onions, fennel & garlic.
Pour canned tomatoes on top.
Mix beer/coke, broth & brown sugar together. Pour over brisket.
Cover tightly with aluminum foil and cook for 1 hour at 350 degrees F.
Reduce heat to 300 degrees F and cook another 3+ hours.
Remove from oven and let brisket cool.
Slice off fat and slice brisket against the grain into thin pieces. For a tender brisket, the internal temperature should reach 180 - 200 degrees.
Place back in pan with sauce.
Reheat uncovered at 300 degrees F after pouring more BBQ sauce over brisket. When reheating the meat you want the internal temperature to be 165 degrees.
Short Cut: You can’t rush a brisket or you’ll end up with dry, tough meat. Follow this recipe and I promise that you will have a home run!
Alternative Method: If you want to splurge, try using a veal cut for an extremely tender brisket.