Recipe ingredients and directions:
Select a large brisket and trim all the fat from it. I usually
end up with two good sizes of lean meat after the trimming.
Paint the meat with liberal amounts of liquid smoke then rub with
Lawry’s seasoned salt. Let the meat set on racks while preparing
the cooking pan. In a 18"x24" or larger 3 to 4 inch deep pan build
a bed of coarsely chopped aromatic vegetables ( onions, celery,
carrots, etc).
Place metal cooling or meat racks over the vegetable bed. Rub the
meat once more with the seasoned salt and place in the cooking pan
on the racks. Tightly cover with aluminum foil. Cook in 250 degree
oven until center of thickest piece of meat is 170 degrees. This
will take 3 to 6 hours depending on the size of the brisket.
1 large onion
1/4 cup peanut oil
1 1/4 cup white vinegar
1 cup fresh lemon juice
1/4 cup Worcestershire sauce
2 Tblsp chili powder
1/2 cup packed brown sugar
2 Tblsp prepared mustard
1/2 tsp celery seed
2 tsp crushed cumin seed
1 tsp salt
24 or 32 ounce bottle of ketchup
While the brisket is cooking, make the sauce: In a large iron pot
saute onion in peanut oil until the edges of the onion start to
turn brown. Add vinegar, lemon juice, Worcestershire, chili powder,
brown sugar, mustard, celery seed, cumin, salt and ketchup.
Cook slowly until very thick, about 3 hours, until it looks like
a pot of thick red mud bubbling. Make sure you stir it ocasionally
so it won’t burn. When ready to declare it done, remove from heat
and lay a stick of butter on top.
When the brisket is done dredge the meat in the sauce, place on
grill or under broiler turning and brushing on more sauce as needed.
When the sauce on the edges of the meat chars a little, it’s ready.
Let finished meat cool for 10-15 minutes then slice thinly, serve
with cowboy beans, hard crust bread, dill pickles and an ice cold
long neck. Pass remaining sauce as a condiment.
Category: Beef Veal Recipes
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