Saturday, April 24, 2010

tangy bbq brisket

Everyone's doing it. Cooking the brisket. Apparently it's a fantastic cut of meat when cooked right. I first saw it on Travel Channel's Man V Food where they did them on a smoked bbq pit and laquered them with a special bbq glaze while cooking....i think i actually drooled a litle on the tv that day! (i'll try and find the episode it was on) but BIG thanks to Smitten Kitchen i managed to make it and boy was it GOOD!

There it is. The 5lb brisket. The recipe called for 8lb but i thought there is only two of us, so 4lb should do, and we could have leftovers. Leftovers of this kind are always delicious! When i went to the butcher to pick it up, it was about 5lbs. I figured ok, no problem, extra meat, it's only a pound. I still get confused as to how big that weight is, i'm so used to kilos! Crazy Canadians =P

Turns out it was too big for my slow cooker, i only have a wee one. So i cut it in half as best i could and decided to make a tangy bbq brisket (switched out the chilli for bbq as we don't like spicy much) and then if we didn't like that i'd try a different flavour with the other half! But as you can see it was the best thing i have tasted in a long time! I've always been a little intimidated by having to cook large pieces of meat. Always worried it won't be cooked right or i'll over do it. But after i cooked a turkey for Christmas (my first ever!) and it turned out great....i thought what the hell!

Tangy BBQ Brisket

Here it is as i made it, method taken from and recipe adapted from Smitten Kitchen please make sure to go check out her original recipe =)

Serves 6 to 8 servings

2 large onions, sliced
2 tablespoons vegetable oil
6 garlic cloves, peeled and halved
1 teaspoon paprika
2 teaspoons salt
1 teaspoons garlic powder
1 teaspoons black pepper
1 teaspoons onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 cups beef stock (unsalted or low salt)
1 cup Diane's Rib & Chicken BBQ Sauce
1 cup Diana's Original BBQ Sauce
1 cup brown sugar (light or dark)
5 to 6 pound brisket

Prepare the sauce: Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of liquid has evaporated, about 15 minutes. Add halved garlic cloves and saute for 3 minutes more. Stir in spices and seasoning (salt, garlic and onion powders, black pepper, oregano and thyme) and cook for 2 minutes. Set aside.

In a large bowl, stir together the beef stock, Diana's sauces and brown sugar.

Place brisket in a slow cooker, spread onion mixture over the top, then pour sauce mixture over the entire dish. Cover with the lid and cook it on LOW for 10 hours. The meat will be tender and falling apart!

When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (This part is easiest to do when hot. The sauce will be de-fatted after it has chilled.)

Ttransfer the brisket and all of its sauce to a baking dish.
Chill entire dish in the fridge for several hours and up to one day; this resting time will significantly enhance the flavor and texture of the meat.

An hour before you’re ready to serve it: Preheat your oven to 300°F, and remove the dish from the fridge. Remove all of the fat that has solidified with a slotted spoon for a less oily finish.

Carefully remove the meat from its sauce and place on a large cutting board. Cut the brisket into 1/2-inch slices.

If you like a smoother sauce this is a good time to run it through a blender or literally just smash up the onion and garlic strands with a wooden spoon. They’ll be so soft, that’s all it takes.

Carefully place the sliced meat (moving it in large sections with a spatula helps keep it together) back into the sauce and spoon the sauce over the meat. Replace the lid or cover the dish tightly with foil and reheat in the oven until it is bubbling at the edges — this usually takes up to to 30 minutes.

Remember to put it on overnight, so it's ready and full of flavour in the morning, or if you make it over the day, rest it in the fridge overnight for full flavour.

I can seriously recommend this cut of meat to everyone, if you feel like something a little different there is always Laura's Kitchen or Sassy Radish if you want to see it done a little different! I can't wait to make this on a BBQ, i can just imagine the flavour that would produce after 10 hours!! =)

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