BRISKET OF BEEF BBQ
1 first-cut beef brisket (4 1/2 to 5
1/2 cup of BBQ rub (recipe to follow)
2 tablespoons olive oil
8 carrots, peeled and halved crosswise
3 cups BBQ basting sauce (recipe to
- Start by rubbing the brisket with
the rub the night before, wrapping it well in plastic and refrigerating
- Pre-heat the oven to 350 degrees.
- In a large heavy bottomed pot over
medium-high heat, brown the brisket in the olive oil, about 8 to 10
minutes per side or until well browned.
- Add the carrots and the barbecue
sauce, cover and bake in the oven for 2 hours.
- Remove from the pot, leaving the
- Scrape the sauce from the brisket
and transfer to a cutting board, allow to rest
for 12 minutes.
- Cut the brisket across the grain
into 1/4 inch thick slices. Return the slices back to the pot, spooning
the barbecue sauce over.
- Cover and cook, basting
periodically with the sauce, cooking them for about 1 1/2 hour or until
Yield: 8 servings
2 1/2 tablespoons dark brown sugar
2 tablespoons paprika
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
1 1/2 teaspoons dried basil
1 teaspoon of ground bay leaf (about 1 leaf)
(ground in a coffee grinder)
3/4 teaspoon ground coriander
3/4 teaspoon ground savory
3/4 teaspoon dried thyme
1 1/2 teaspoons of freshly ground black
1/8 teaspoon ground cumin
Salt to taste
Mix all the
ingredients together, and store up to 4 months in an air-tight container.
Yield: 3/4 cup
BBQ BASTING SAUCE:
4 cups of beef broth
2 bay leaves
1 teaspoon dry oregano
2 tablespoons of unsalted butter
1/2 cup of chopped onion
1/4 cup of chopped celery
1/4 cup of chopped green pepper
1/4 cup of chopped garlic
2 tablespoons of BBQ Rub
1/2 teaspoon dry mustard
1/2 teaspoon salt
1 teaspoon of ground black pepper
1/4 teaspoon cayenne
Finely grated zest of 2 lemons
Juice of 2 lemons
2 tablespoons soy sauce
2 tablespoons white wine vinegar
1 tablespoon olive oil
1 tablespoon sesame oil
1 pound of bacon, finely chopped
- Place the beef broth in a saucepan
and bring to a boil, reduce the heat to a simmer, adding the bay leaves
- In a separate pan, melt the butter
over medium-high heat.
- Add the onion, celery, pepper. garlic, rub, mustard, salt, pepper and cayenne. Cook
till brown, about 5 to 7 minutes.
- Add the beef broth, mixing well.
Allow to come back to a simmer, adding the lemon zest, lemon juice, soy
sauce, vinegar, olive oil and sesame oil.
- As the broth simmers, place a
skillet over medium heat and cook the bacon for about 6 minutes, cooking
it soft not crisp.
- Add everything from the bacon the
- Continue to simmer for about 45
minutes or until reduced by 1/4. Adjust the seasoning and use.
Yield: 6 cups