yield: lots of sandwiches!
ingredients:
6 – 7 lbs brisket of beef, grass fed
12 oz homemade BBQ sauce
1 large yellow onion, sliced
6 garlic cloves
dash of paprika
dash of garlic salt
1 28 oz. can of whole tomatoes
6 – 7 lbs brisket of beef, grass fed
12 oz homemade BBQ sauce
1 large yellow onion, sliced
6 garlic cloves
dash of paprika
dash of garlic salt
1 28 oz. can of whole tomatoes
instructions:
• preheat oven to 325*
• pat dry the brisket with paper towels. put in a large dutch oven ( I have a large, oval Le Creuset
that I use)
• slice garlic. make slits in brisket and put slivered garlic in the brisket. season with garlic salt, paprika, kosher salt and fresh cracked pepper.
• add sliced onion, tomatoes, and homemade BBQ sauce.
• cover pot and put in oven for 3 1/2 – 4 hours. check it every 45 minutes and baste.
• remove brisket from the pan and let cool to room temp. once cooled wrap in foil and refrigerate.
• puree all the sauce from the pan and place in a clean container. put in fridge until ready to use.
• when ready to serve, slice thin and place in a roasting pan. cover sliced brisket with pureed sauce (save some for slathering on the bread). cover roasting pan and put in a 250* preheated oven. heat brisket when for about 25 minutes or until warm to the touch.
• generally, I make the brisket the day before I want to serve it. this is one of those easy meals; put everything in the pot, put in the oven and forget about it!
p.s. shred the brisket and put it in fresh corn tortillas with a little bit of pickled onions. so goooood!
• preheat oven to 325*
• pat dry the brisket with paper towels. put in a large dutch oven ( I have a large, oval Le Creuset
that I use)• slice garlic. make slits in brisket and put slivered garlic in the brisket. season with garlic salt, paprika, kosher salt and fresh cracked pepper.
• add sliced onion, tomatoes, and homemade BBQ sauce.
• cover pot and put in oven for 3 1/2 – 4 hours. check it every 45 minutes and baste.
• remove brisket from the pan and let cool to room temp. once cooled wrap in foil and refrigerate.
• puree all the sauce from the pan and place in a clean container. put in fridge until ready to use.
• when ready to serve, slice thin and place in a roasting pan. cover sliced brisket with pureed sauce (save some for slathering on the bread). cover roasting pan and put in a 250* preheated oven. heat brisket when for about 25 minutes or until warm to the touch.
• generally, I make the brisket the day before I want to serve it. this is one of those easy meals; put everything in the pot, put in the oven and forget about it!
p.s. shred the brisket and put it in fresh corn tortillas with a little bit of pickled onions. so goooood!
BBQ Sauce
yield: 2 1/2 quarts
yield: 2 1/2 quarts
ingredients:
1 large yellow onion, diced
9 garlic cloves, minced
3 Tbls. avocado oil
1 Tbls. lemon zest
5 Tbls. fresh lemon juice
4 1/2 cups organic ketchup
1/2 cup brown sugar
6 Tbls. molasses
1 tsp. kosher salt
1/2 cup Worcestershire sauce
1/2 cup chili powder
4 Tbls. cider vinegar
1 Tbls. chipotles in adobe, pureed
3 cups water
1 large yellow onion, diced
9 garlic cloves, minced
3 Tbls. avocado oil
1 Tbls. lemon zest
5 Tbls. fresh lemon juice
4 1/2 cups organic ketchup
1/2 cup brown sugar
6 Tbls. molasses
1 tsp. kosher salt
1/2 cup Worcestershire sauce
1/2 cup chili powder
4 Tbls. cider vinegar
1 Tbls. chipotles in adobe, pureed
3 cups water
instructions:
• heat pan and add oil. saute onions and garlic until translucent, about 7 minutes. add the rest of the ingredients and bring to a boil. reduce heat and simmer for 30 minutes. let cool completely, then refrigerate.
• heat pan and add oil. saute onions and garlic until translucent, about 7 minutes. add the rest of the ingredients and bring to a boil. reduce heat and simmer for 30 minutes. let cool completely, then refrigerate.
No comments:
Post a Comment