Posted by: Anonymous Me | April 8, 2011

Food Friday!

It’s time for some nomminess!!!

Oven-Barbecued Beef Brisket
from America’s Test Kitchen Special Collector’s Edition Best-Ever Recipes
serves 8 to 10

Barbecue Rub
4 tbsp brown sugar
4 t paprika
2 t dry mustard
2 t black pepper
2 t salt
1 t onion powder
1 t garlic powder
1 t ground cumin
1/4 t cayenne pepper

Brisket
1 brisket roast (4 to 5 pounds), fat trimmed to 1/4 inch thick
1 lb bacon

Smokey Bacon Barbecue Sauce
bacon from cooked brisket
1 onion, chopped fine (about 1 cup)
1/2 cup cider vinegar
1/3 c packed dark brown sugar
1-2 c low-sodium chicken broth
1/2 c ketchup
1 canned chipotle chile in adobo sauce, minced

1 – for the bbq rub – Combine all the ingredients in a bowl, breaking up any lumps of sugar.
2 – for the brisket – Adjust the oven rack to the upper-middle position and heat the oven to 275 degrees F. Massage the dry rub into the meat, and the poke the brisket all over with the fork. Arrange half the bacon strips, overlapping slightly, crosswise on the bottom of a broiler-safe 13 x 9 inch baking dish. Place the brisket, fat side down, in the bacon-lined pan, and place the remaining bacon strips on top, tucking the ends of the strips underneath the brisket. Cover the pain with foil and roast until a fork inserted in the brisket can be removed with no resistance, about four hours.
3 – Remove the pan from the oven and carefully flip the brisket fat side up. Replace the foil and return te brisket to the oven. Turn off the oven, and allow the brisket to rest in the warm oven for 1 hour.
4 – for the sauce – Pour any accumulate juice from the brisket into a 1-quart measuring cup and set aside. Remove the bacon from the brisket, chop into small pieces, and heat in a medium saucepan over medium heat until the fat has rendered, about 5 minutes. Add the onion and cook until softened, about 5 minutes. Off the heat, add the vinegar and sugar and stir to combine. Return the saucepan to medium heat and reduce the mixture to a syrupy consistency, about 5 minutes.
5 – Meanwhile, skim the fat from the reserved juice and discard the fat. Add enough broth to the juices to make three cups. Add the mixture to the saucepan and reduce it until it measures 3 cups, about 8 minutes. Off the heat, stir in the ketchup and chipotle. Strain the mixture through a fine-mesh strainer, if desired.
6 – Turn the oven to broil, brush the brisket with 1 cup of the sauce, and broil the brisket until the top is sligtly charred and the fat is crisped, 5 to 7 minutes. Transfer the brisket to a cutting board and slice it against the grain into 1/4 inch slices. Serve with the remaining sauce.

Well, as you may imagine, I made some modifications. I love me some bbq, but I have no desire to eat it for 8 to 10 meals in a row. SO, I asked my butcher for just a pound and cut down the amounts of the rest of the ingredients and the cooking time accordingly. (I ended up cooking it for about 2 hours.) Also, with the sauce, I just mixed brown sugar, ketchup, and cider vinegar in a saucepan over medium heat until I felt it had the taste I was looking for. I was really pleased with the results!! God bless Southern cooking!!! 😀


Super noms!!! 😉

Hungrily,

Me 😀

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Responses

  1. This looks so yummy. I had dinner with your mom last night. We really had a nice visit with each other. Were your ears burning because we talked about you and Lindsey and the rest of the bunch? I just wanted to tell you again how proud I am of you. You are really experiencing life and challenging yourself every day. It takes an exceptional person to do that. So believe and trust in yourself. You are like a turtle. Yes, I said turtle. The turtle is the bravest animal because in order to move her body, she has to stick out her neck. She has to take a risk. So, I aspire each day to be more turtle like. The turtle is my new hero. Remember teenage mutant ninja turtles and also my favorite mantra. Slow and steady wins the race. Anyway, my dear niece, know that I love you, pray for you, and am so proud of you. Aunt D


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