Kittencal's Beef Brisket
Recipe: #261
September 29, 2011
Categories: Christmas, Fathers Day, Game/Sports Day, Hanukkah, New Years, Passover, Sunday Dinner, Oven Roast, Slow Cooker, Gluten-Free, Kosher, No Eggs, Non-Dairy, Kosher Meat, Beef Dinner, more
"I don’t think you will look any further for a brisket recipe after you try this one…I most always serve this with my Kittencal's Potato Pancakes (recipe posted on this site). This works great cooked in a slow cooker for 6-8 hours. Plan ahead there is a 24-48 hour refrigeration time before cooking."
Ingredients
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- FOR DRY RUB
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Nutritional
- Serving Size: 1 (384.7 g)
- Calories 1017.8
- Total Fat - 62 g
- Saturated Fat - 19.1 g
- Cholesterol - 266.6 mg
- Sodium - 3800 mg
- Total Carbohydrate - 58.4 g
- Dietary Fiber - 7.6 g
- Sugars - 4.2 g
- Protein - 56.7 g
- Calcium - 61.6 mg
- Iron - 7.4 mg
- Vitamin C - 3.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
A day ahead; grease a large roaster or a roasting pan (I use my large lasagna pan).
Step 2
Sprinkle the chopped onions in the bottom of the pan.
Step 3
In a small bowl or cup mix together all rub ingredients.
Step 4
Rinse brisket under cold water then dry with a paper towel.
Step 5
Rub the brisket lightly with vegetable or canola oil (use as much oil as you like).
Step 6
Rub the minced garlic and rub spices over both sides of the brisket, then place into the roaster pan fat side facing down.
Step 7
Pour the barbecue sauce over the top of the brisket (do not rub into the meat it will disturb the spice rub, just leave the sauce sitting on top of the brisket some will drizzle over the sides, not to worry).
Step 8
Cover tightly with foil and place in the fridge for 24 to 48 hours (the longer the better!).
Step 9
The following morning turn the brisket over to fat side up.
Step 10
Add in the 1 cup water and mix with the sauce in the pan (just mix together the best you can it does not have to be completely mixed with the barbecue sauce it will all cook together).
Step 11
With clean hands rub the sauce all over the top of the brisket.
Step 12
Cover tightly with foil (make a couple of slits in the top of the foil to let steam escape) return to the fridge until ready to cook (for at least another 2 hours.
Step 13
Remove from the roaster from fridge about 2 hours before cooking and leave on the counter.
Step 14
Preheat oven to 325 degrees F.
Step 15
Cook for a about 4-5 hours or more depending on the size of your brisket, or until the brisket is tender (check for doneness after about 3 hours cooking by inserting a fork into the brisket the meat will be done if the fork goes in very easily).
Step 16
Remove and let the brisket sit for 15 minutes before slicing, using a serrated knife or an electric knife slice against the grain (you must only slice against the grain).
Step 17
Spoon any fat that has accumulated on top of the sauce, and serve the sauce on the side with the brisket slices.
Tips
No special items needed.