Tuesday, April 13, 2010
Brisket is the best!
Growing up in Texas and being a Jew you generally eat a lot of brisket. I love when my dad would take a huge slab of meat and slow smoke it on the BBQ pit for hours. I mean you just can't go wrong with that. And my grandma would cook a mean brisket in the oven for hours on passover. Brisket is one of those comfort foods that is so familiar, even if you are in an unfamiliar place and your eating it, you feel as though you've been there before.
Its a cut of beef that is huge so you are always going to have leftovers unless you have an army of men coming for dinner. Brisket has to be cooked low and slow, or else it will be terrible. If you don't feel like manning the grill all day long then do it in the oven. Here is how I prepared mine:
1- 3 1/2 pound brisket
John Henry's Apple chipotle seasoning
3 tablespoons vegetable oil
1/2 onion, chopped
4 cloves garlic, chopped
1-16 oz can diced tomatoes
4 cups beef broth
1 cup red wine
Preheat oven to 350 degrees.
Take the brisket and rub the seasoning all over the meat. In a large pot, or dutch oven, heat oil over high heat. Put the brisket in the pot and sear on all sides until brown. Take it out and set aside on a plate. Turn the heat down to medium and add the onions and garlic and cook until onions are soft and translucent. Add the tomatoes, red wine and beef broth. Bring to a boil and simmer for 10 minutes. Add the brisket back to the pot and cover. Transfer the pot to the oven and cook for 3 hours or until the meat flakes apart.
Serve with mashed potatoes.
The next day you can make soft tacos with the left over brisket. Just take a bag of chopped cabbage and mix it with chopped carrots, tomatoes, and red onion. Make a quick dressing with
apple cider vinegar, ketchup, honey,mayo, salt , pepper, and peanut oil. And pour over the slaw. Top the tacos with the slaw and enjoy!