Here’s a juicy barbecued beef brisket recipe that will leave you looking for more
Made and reviewed
by CHARLOTTE ANGELL
Rated by JON ANGELL For The Advocate
Jon’s critique: This may be one of the most tender briskets that the cook has ever produced. I really appreciate good beef brisket.
Unfortunately, a good brisket poorly prepared is a tragedy. A tough dry hunk of meat can easily happen, when everyone who enjoys brisket is looking for tender, juicy and flavorful eating experience is what brisket lovers are looking for. It is often said but so hard to do; low and slow. Brisket is rather unforgiving if you don’t cook it at a low temperature, slowly cooking it over a long time.
The cook knows I like a good brisket, and she has cooked brisket many different ways, with many different recipes and with a wide range of results; some successful and some failures. This one is by far the juiciest and most tender of any so far. When it was fresh there was only a hint of the sauce letting the natural beef flavor do its magic. Warmed up for leftovers it was just as good or better.
This made a simple and unpretentious meal I hope to have again. So much so, I might attempt to cook it myself to see if a greenhorn in the kitchen might have similar results.
Barbecued Beef Brisket
Steamboat Entertains Cookbook, page 134
8-10 lb. beef brisket, trimmed
½ cup ketchup
½ cup Worcestershire sauce
½ cup barbeque sauce
½ cup water
½ cup brown sugar
½ tsp. salt
¼ tsp. pepper
Preheat oven to 475 degrees. Place brisket in a 13” x 9” pan and bake for 30 minutes uncovered. Meanwhile, combine remaining ingredients in a saucepan and mix well. Bring to a boil for 1 minute. Remove the brisket and pour sauce over meat and cover with foil.
Reduce heat to 250 degrees and bake for 6-7 hours. Slice thin, preferably with an electric knife. Serves 10-12 people.
