Faux Barbecued Brisket – Beef Veal Food Recipes

Faux Barbecued Brisket – Beef Veal Food Recipes

Share it on your social network:

Or you can just copy and share this url

Bookmark this recipe

You need to or Register to bookmark/favorite this content.

    Directions

    Share

    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

    (Visited 1 times, 1 visits today)

    Paul

    Owner of Recipe Flow

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Bracciola – Beef Veal Food Recipes
    next
    Brisket – Beef Veal Food Recipes
    previous
    Bracciola – Beef Veal Food Recipes
    next
    Brisket – Beef Veal Food Recipes

    Add Your Comment

    Appetizer Breakfast & Brunch Chicken Dessert Fast and easy recipes Healthy Main Dish Pasta Slow Cooker Vegetarian
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    Sunday Morning Drink Spinach & Honey & Banana Recipe Drink
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    vegetarian pie best vegetarian restaurants san francisco vegetarian low carb recipes
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Veg Seekh Kababs Recipe | Vegetarian Tandoori Recipes at Home
    Afghani Recipes African Recipes Appetizer Recipes Argentinian Recipes Armenian Recipes Asian Recipes Australian Recipes Austrian Recipes Bagels Recipes Basque Recipes Bean Cereals Recipes Bean Salads Recipes Beans and Grains Recipes Beef Veal Recipes Belgian Recipes Beverages and Drinks
    No Preview
    Breakfast Wassail – Beverages and Drinks Recipes
    No Preview
    WASSAIL PUNCH – Beverages and Drinks Recipes
    No Preview
    Whiskey Toddy – Beverages and Drinks Recipes
    Jacques Pépin Heart & Soul: Just Ducky!
    Jacques Pépin Heart & Soul: Just Ducky!
    No Preview
    Receta de Huevos fritos con patatas y chorizo Jose Andres
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Como Preparar Lomo Saltado Peruano, facil y Rapído
    Sweet & Sour Pig’s Head Served Whole
    Sweet & Sour Pig’s Head Served Whole