Brisket

 

Beef Brisket

Irresistible Beef Brisket that will leave you craving more!

This Slow Cooker delight is bathed in a homemade BBQ sauce, resulting in melt-in-your-mouth tenderness and bursting with flavor.  Pair it with creamy Coleslaw or Macaroni Salad and steamed corn. Or stack it up on rolls for mouthwatering sliders!

I remember asking Mrs. Cohan what a brisket was. I was only 10 years old and didn’t know anything about meat, she didn’t laugh at my question. She described it as a flavorful cut of beef that needs slow cooking to melt those connective tissues. It’s fork-tender yet sliceable, boasting a richer taste than other slow-cooked cuts like chuck. Is there another name for brisket, I asked? She flat out said no there isn’t. She then asked if I liked corned beef, pastrami, or silverside after brining. My answer was simple; we eat Corned Beef for St. Patrick’s Day and Pastrami whenever my father takes me to his friend’s deli in Brooklyn, called Katz Deli.

Se then said to make a good Jewish brisket you have to cook it just about all day long. I asked how long that would be and she answered 8-10 hours on low in the slow cooker or if you use a pressure cooker it would be about an hour and fifteen minutes. In the oven it would be more like five hours at 320°F. She then said it should never be cooked rare or pink. If it’s pink it would be rough and nasty, 

Ingredients

1.5 – 2 kg / 3 – 4 lb beef brisket

1 tbsp olive oil

Rub:

1 tbsp brown sugar

2 tsp paprika powder

1 tsp onion powder

1 tsp garlic powder

1/2 tsp cumin powder

3/4 tsp mustard powder

1 tsp salt

1/2 tsp black pepper

BBQ Sauce:

2 garlic cloves , minced

1/2 cup / 125 ml apple cider vinegar

1 1/2 cups / 375 ml ketchup

1/2 cup / 110g brown sugar, packed

2 tsp EACH black pepper, onion powder, mustard powder

1 tsp cayenne pepper (adjust to taste re: spiciness)

1 tbsp Worcestershire sauce

Instructions

Mix Rub ingredients. Rub all over the brisket. If time permits, leave for 30 minutes to 24 hours in the fridge, but I rarely do this.

Combine BBQ Sauce ingredients in a slow cooker. Mix then add the brisket – squish it in if needed, like I did (see video).

Slow cook in a slow cooker for 8 hours (1.5 kg / 3 lb) to 10 hours (2 kg / 4 lb).  

Remove the brisket to a tray.

Pour liquid in slow cooker into a saucepan. Bring to a simmer over medium-high heat and reduce until it thickens to a syrup consistency (it thickens more as it cools).

Meanwhile, drizzle brisket with oil, then roast in a 390F oven for 15 minutes until brown spots appear. Remove them and baste generously with the sauce, then return to the oven for 5 minutes. Remove and baste again, then return to the oven for 5 – 10 minutes until it caramelizes.

TO SERVE: Slice brisket thinly across the grain and serve with the remaining BBQ Sauce. This is terrific served as a meal with sides or piled high onto rolls with Coleslaw as sliders.  

Elizabeth Kilbride is a Writer and Editor with 40 years of experience in writing, 12 of which are in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Passover Recipes, Kilbride, Jewish Cuisine, Potpourri of Frugality