Saturday, December 25, 2010

Holiday Beef Brisket Recipe


For the last couple of years I've been making a crock-pot beef brisket recipe I found online for Christmas supper. It uses Good Seasons dressing mix, Au Jus mix, and canned beef broth, and it is very, very good (we love it). The problem is with my onion, garlic and tomato sensitivities, I usually get a rash after eating it, and I can't eat any of the leftovers. This year I decided enough is enough -- I was going to come up with a beef brisket recipe I can eat any time of the year and enjoy without any ill-effects. I slow roasted the brisket in the oven this time, with a sugar, salt, and pepper crust, and it turned out fantastic. The meat is so tender it just falls apart, and it is super flavorful with a nice crust on top. I also can't say enough good things about the gravy. It is perfect! This is our new holiday supper main dish going forward, and I can't wait to eat the leftovers in tacos next week!

Holiday Beef Brisket Recipe

4 lb beef brisket
2 tsp salt
2 tsp pepper
2 tbsp brown sugar

2 cups water
2 heaping tbsp unbleached flour (or any thickener you like)

Preheat oven to 335 degrees. Spray a 9x12 rectangular baking pan with non-stick cooking spray. Lay the brisket in the pan fat-side up (you can trim any excess fat from the bottom of the brisket if you want). In a small bowl, mix together the salt, pepper, and sugar until well combined. Sprinkle the mixture evenly over the top of the brisket and rub it in with your fingers to really coat the brisket. Cover the pan with aluminum foil and roast it in the oven for 3 hours. At the 3 hour mark, remove the aluminum foil and roast it uncovered for 1 more hour (4 hours total roasting time). When the time is up, remove it from the baking pan onto a cutting board, using a spatula to support it during the transfer, and cover it with aluminum foil. Let it rest for 15 minutes.

While the brisket is resting, pour all of the pan juices into a medium sauce pan over High heat. Mix the flour together with the 2 cups of water, using a small whisk to mix in the flour completely so there are no lumps, and add it to the sauce pan, stirring frequently. Heat the gravy to a boil, then reduce the heat to a simmer until the meat is done resting.

Slice the brisket against the grain and move it to your serving dish. Lay it out nicely like it was sliced (it will fall apart if not careful), using a spatula to help move it. Pour the gravy over the brisket. Serves 4-6 as a main course.

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