Wednesday, March 30, 2011

A First

I confess. I have never made brisket. I know! It was intimidating. I always feared it would be tough and chewy. Oh was I wrong! If prepared properly, it was wonderful. And preparing it was easy.

Put together a dry rub of chili powder, garlic powder, onion powder, black pepper, salt and sugar. Rub it heavily all over the brisket. Then I put it in my new Le Creuset (thank you Becki) and put it in the oven at 350 for one hour - uncovered. This will let it sear good and braise. When that hour is over, put the lid on and reduce temp to 300. Add some beef broth - I used a cup for a 2 1/2 lb. brisket. Cook for another 2 hours. O.M.G.

And as a bonus, this is the wonderful stock you are left with. I kept that for enchilada sauce!

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