The other day I was watching one of Bobby Flay’s shows on Food Network. The topic was beef brisket, which is not one of my favorite cuts of beef. But, oh boy. It looked so-o-o-o-o-o-o-o good. By the end of the show, not only did I want to lick the TV screen, I also had a serious jonesing for beef brisket.
Unfortunately his show didn’t include any recipes for making beef brisket–it just highlighted some places that served some of the best. Well, none of the places he showcased were in my neighborhood, so I was on the hunt to find a great recipe.
I searched far and wide and finally picked a recipe from Paula Deen that earned rave reviews on www.foodnetwork.com. Now my original plan was to make beef brisket smothered with BBQ sauce, which this isn’t. It’s more of a great rub that flavors the brisket so well and roasts until fork tender.
I thickened the au jus to make a delicious gravy that I served with the brisket and mashed potatoes (you know how I love me some mashed taters) and I also served it with some BBQ sauce as well. I reheated brisket slices in the au jus then topped it with some BBQ sauce. You can use your favorite homemade or store-bought BBQ sauce.
Or you can do like I did – and use a leftover packet of Arby Sauce. 😀
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground black pepper
- 1 tablespoon sugar
- 2 teaspoons dry mustard
- 4 pounds beef brisket, trimmed
- 1 medium onion, sliced
- 1 1/2 cups beef stock
- 1 can (12 oz) beer
- 1 Tablespoon Worcestershire sauce
Instructions
- Preheat the oven to 350 degrees.
- Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar and dry mustard. Season the raw brisket on both sides with the rub.
- Place sliced onions on the bottom of a roasting pan and brisket on top. Bake uncovered, for 1 hour.
- Combine beef stock, beer and Worcestershire sauce together and pour over roast.
- Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
- Trim the fat and slice meat thinly across the grain. Top with juice from the pan. (You can thicken juice with cornstarch if you prefer more of a gravy than au jus).
I just noticed the poem by Rumi at the bottom of the page. Good choice! He’s one of my favorite poets. “The breeze at dawn…”
I love Rumi too! He is the best.
I’ve actually never cooked brisket at home, but this is making me hungry! and I totally love Arby’s sauce! 🙂
It was my first time making brisket too and I think it turned out pretty darn good! Yeah, you can’t beat Arby’s sauce! 😀