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Friday, September 30 2011 14:48

         

What is brisket?

Brisket is a beef cut taken from the breast section beneath the first five ribs, behind the foreshank.

Fresh brisket is an inexpensive boneless cut that requires long, slow cooking to break down the collagen in the connective muscle tissues achieve tenderness. The long piece is cut in half for marketing. You'll find it sold as a flat cut or a point cut.

The flat cut is leaner, but the point cut has more flavor due to a bit of extra fat (called the deckel).    

With a little bit of time and the proper cooking method, even the toughest piece of meat can be made palatable. Brisket is one of the least tender cuts of beef, but it can be made tender and the flavor is tough to beat.

 

Bangin' Smokey Beef Brisket Recipe

 

Original Recipe Yield 1 5-pound brisket
 

Ingredients

  • 1 (14 ounce) can beef broth
  • 2 tablespoons liquid smoke flavoring (not concentrated), or to taste
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons garlic salt
  • 2 tablespoons onion powder
  • 1 (5 pound) beef brisket
  •  
  • 3 tablespoons bottled minced garlic
  • 1 tablespoon liquid smoke flavoring (not concentrated), or to taste
  • 1 tablespoon Worcestershire sauce
  • 1 (12 ounce) can beer
  • 1 onion, cut into rings
 

Directions

  1. Whisk together the beef broth, 2 tablespoons of liquid smoke, 1/4 cup Worcestershire sauce, garlic salt, and onion powder in a bowl, and pour into a resealable plastic bag. Add the brisket, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 hours. Turn the bag over a few times to ensure the meat is evenly marinated.
  2. Preheat an oven to 275 degrees F (135 degrees C). Place the garlic, 1 tablespoon liquid smoke, and 1 tablespoon Worcestershire sauce in a 9x13-inch baking dish. Pour in the beer.
  3. Remove the brisket from the marinade, and shake off excess. Place the brisket into the baking dish, and top with onion rings. Cover the dish tightly with aluminum foil, and discard the remaining marinade.
  4. Bake in the preheated oven until very tender, about 5 hours. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Nutritional Information

Amount Per Serving  Calories: 231 | Total Fat: 17.8g | Cholesterol: 47mg Powered by ESHA Nutrient Database

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Last Updated on Friday, September 30 2011 14:49