Beef brisket, if you've never worked with it before, comes in huge sides that weigh 6-12 pounds. They're all wrapped up by the deli counter and in the beef section of the store. They're flat and wide, and you may have trouble finding it on the shelf the first time. But! Don't give up - once you buy your first brisket, you'll loving having some on hand for a lazy Sunday afternoon dinner on the patio, or a warming meal on a cold evening.
It requires 5 (yes, five) hours of braising in the oven, but those five hours pack the smoky goodness into the meat and help it turn tender for you. In order to get the meat as tender as possible, it's essential that it's cut across the grain when you are slicing it. Cutting across the grain meats that when you see the lines running through the meat (look carefully), you will slice 90 degrees from the lines in the meat. You're slicing straight across those lines, bisecting them and releasing each of the cells in the meat to accept the yummy sauce.
I hope the heat of summer is roasting you with happiness :).
Tender Barbecue Beef Brisket
Recipe adapted from here
1/2 teaspoon ground ginger
1/2 teaspoon smoked paprika
salt and pepper to taste
1 teaspoon spicy brown mustard
1 fresh beef brisket (4 to 5 pounds)
2 cups chicken stock
3/4 cup Korean plum sauce (from the Asian market)
1/2 cup Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons Liquid Smoke, optional
1 teaspoon chili powder
Combine the ginger and paprika; rub over brisket. Season with salt and pepper. Place on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 2 hours.
Let stand for 20 minutes. Thinly slice meat across the grain. Place in a foil-lined 13-in. x 9-in. baking dish. In a bowl, combine the water, mustard, plum sauce, Worcestershire sauce, brown sugar, Liquid Smoke if desired and chili powder; pour over meat. Cover tightly with foil; bake 3 hours longer or until tender. Shred meat with two forks and serve.
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