Barbecue-Style Brisket
This savory and hearty beef brisket recipe is the perfect choice for a comforting and satisfying meal. The tender beef is cooked with a flavorful mixture of onions, garlic, and a blend of spices, creating a rich and delicious dish that is sure to impress. Enjoy this succulent brisket with your loved ones for a truly delightful dining experience.
— Constant Cookbook
Ingredients
- 1/4 cup flour
- 1 tsp. salt
- 1/2 tsp. freshly ground black pepper
- 3 1/2 to 4 lb. beef brisket, trimmed of excess fat
- 2 yellow onions, thinly sliced
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp. cayenne pepper
- 1 cup beef broth
- 1/2 cup red wine vinegar
- 1/3 cup sugar
- 2 Tbs. tomato paste
Instructions
- In a small bowl, stir together the sugar, vinegar, tomatoes and broth. Set aside.
- Season the brisket generously with salt and pepper. In a large, heavy pot over medium-high heat, warm the oil. Add the brisket, fat side down, and cook, turning once, until browned on both sides, about 10 minutes. Transfer to a plate.
- Pour off all but 2 Tbs. of the fat from the pot. Add the onions and sauté over medium-high heat until softened, about 3 minutes. Add the garlic and sauté for 1 minute. Stir in the allspice. Sprinkle the flour over the onion mixture, reduce the heat to medium and cook, stirring frequently, until blended, about 3 minutes. Pour in the reserved broth mixture and stir to combine. Bring to a boil and season with salt and pepper.
- Preheat an oven to 300°F (150°C). Return the brisket to the pot, cover and cook in the oven until the brisket is very tender, 3 to 4 hours. Skim the fat from the surface of the cooking liquid.
- Let the brisket cool in the cooking liquid then transfer the brisket to a cutting board and slice the brisket across the grain. Warm the cooking liquid over medium heat. Arrange the slices on a platter, top with the warm cooking liquid and onions and serve. Serves 6 to 8.
- Adapted from Williams-Sonoma <i>One Pot of the Day</i>, by Kate McMillan (Weldon Owen, 2012)
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