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Holiday Brisket with a Smokey Twist

Enjoy this delicious Beef Brisket recipe with your loved ones this season. Gather friends and family alike together and experience a delicious meal with traditional sides. Serving suggestions below. For more family friendly recipes subscribe to: worldcuisinetodaymagazine.com

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Holiday Brisket Recipe with a Smoky Twist

Ingredients

The Dry Rub

1/2 cup of Sweet Paprika

2 T ground White Pepper 3 T Kosher Salt

1 T Garlic Powder

1 T ground Cardamom

1 T ground Cayenne

3 T Brown Sugar

1 T dried Oregano

The Sauce

One six pound Beef Brisket

2 cups Crushed Tomatoes

2 cups English Style Chili Sauce

1 cup Sauvignon Blanc

2 cups Beef Broth

One Tablespoon Worchestershire Sauce

One Tablespoon Light Brown or Granulated Sugar

Three cups Yellow Onions minced

Four cups Carrots chopped fine

Two cups Celery Stalks chopped fine with leaves

8 large cloves Garlic minced plus two additional minced

6 T Maple Syrup

2 t Ground Mustard

3 T Pickling Spice

Three smoked Chipotles minced

6 T Kosher Salt mixed with 3 Tablespoons water

3 T Tobasco sauce

3 T Lemon juice

11/2 teaspoons Liquid Smoke

1/2 cup Olive Oil

One Tablespoon Corn Starch (optional)

For the Smoking

Four cups water

Four tablespoons White Wine Vinegar or Sauvignon Blanc

Three fresh Bay Leaves minced

Four whole Garlic Cloves bruised

One teaspoon Liquid Smoke

One Tablespoon Dried Oregano

Two quartered Yellow Onions

Juice of one Lemon

Method

1) On a large chopping surface place the washed and patted dry brisket. Score the fat side in x shapes and place facing up. Rub a bit of olive oil on each side.

2) Mix the dry rub ingredients in a bowl. Spread evenly on both sides of the Brisket, in a baking dish. Seal tightly and chill at least 45 minutes covered.


3) Remove the Brisket from being chilled. In a large pot brown the meat 5 to 8 minutes per side in a few Tablespoons of the oil. Squeeze the Lemon juice over both sides. Reserve drippings.


4) In a large roasting pan place the quartered onion. Add the remaining ingredients to the meat in the smoking list of ingredients.


5) For the sauce in a large bowl mix the wet ingredients except for the oil. Add the pan drippings. Saute the minced carrot, onion, garlic and celery in a large fry pan with sides. Reserve separately for the meat.

5) Preheat oven to 225 F. and cook the Brisket covered and vented with the smoking ingredients for 3 1/2 hours basting every hour with the liquid. Remove the meat and add the sauteed vegetables to the top of the meat and pour the sauce over the top. Increase the heat to 350 F and cook for one hour more. After cooking remove the meat to rest one half hour and slice against the grain. Take the sauce into a soup pot, bring to a boil. Mix the corn starch with a little of the liquid from the sauce and add in stirring to thicken.


Serve with World Cuisine Today Magazine Mashed Potatoes and Brussel Sprouts with Apples or Honey Glazed Carrots Recipes


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