Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Barbecue-Style Brisket

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

    Barbecue-Style Brisket Empty Barbecue-Style Brisket

    Post by Lobo Sun Jun 19, 2016 7:18 pm

    Barbecue-Style Brisket

    June 19, 2016 | 






    Barbecue-Style Brisket June-19-Barbecue-Style-Brisket-652x652
    Brisket is one of the glories of grilling season, but even if you own a smoker, making it can be a labor of love. Slow cooking it in the oven renders equally tender results, and it’s much easier too. Beef brisket is sold without the bone and is divided into two sections, the flat cut and the point cut. Use the flat cut, if you can find it. It has less fat and is easier to slice.
     
    Barbecue-Style Brisket
     
    1/4 cup (2 oz./60 g) firmly packed dark brown sugar
    1/4 cup (2 fl. oz./60 ml) cider vinegar
    2 tomatoes, seeded and chopped
    2 cups (16 fl. oz./500 ml) beef broth
    3 lb. (1.5 kg) beef brisket
    Salt and freshly ground pepper
    2 Tbs. canola oil
    2 yellow onions, thinly sliced
    2 garlic cloves, minced
    1/2 tsp. ground allspice
    2 Tbs. all-purpose flour
     
    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.

      Current date/time is Thu Mar 28, 2024 8:37 am