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Just a simple gal living on the outskirts of Portland making ends meet. I have lived in Portland for over 20 years and I am happy to call it home. On this blog you will find everything from cooking to my crazy life. I hope you enjoy.

Monday, November 18, 2013

Best Brisket Ever

This is one of those recipes that is so good you can invite people over for dinner to share in the deliciousness of the finished product knowing full well you are going to get many kudos and pats on the back for making said wonderful dish. This is the Sunday roast to beat all Sunday roast and people will think you spent hours perfecting this beautiful piece of meat.
Ingredients 1 4lb. untrimmed beef brisket, 2 Tlb. salt, 2 Tlb. black pepper, 2 tsp. cayenne, 4 cloves crushed garlic, 1 whole onion peeled and cut up into slivers, 1/4 cu. soy sauce, 1/8 cu. Worcestershire sauce, 1/4 liquid smoke (plus an additional 1/4 cu. for later), 1/4 cu. strong black coffee, 1/4 apple cider vinegar, 3 fresh sliced jalapen0 (seeds optional).
Directions Allow your brisket to come to room temp. Preheat your oven to 250 degrees. In a bowl mix together the salt, black pepper, cayenne, and crushed garlic and rub real good into your brisket pay special attention to the meatier side of the brisket. In a bowl mix together all the liquid ingredients. In the bottom of a foil lined roasting pan put in the slivered onion and half the jalapenos and pour in the liquid (except reserved 1/4 cup liquid smoke) place the brisket fat side up, sprinkle on remaining salt and pepper mixture and jalapenos (see photo above). Cover roast with the foil and seal (not to tight)and put lid on roasting pan. Bake in preheated oven for four hours at this point pull the roast out to check it and see if you want the additional 1/4 liquid smoke (I usually don't) then cover it back up and slip it back into the oven for another hour. It roughly works out to 1 hour and 15 minutes per pound. Take roast out of the pan and cover it and let it sit for about 30 minutes. The pan juice works great for gravy and I love this roast served up with some cheesy polenta or grits (whichever you want to call it).
This hearty roast is the perfect thing to make this time of year...I like to make it on a Sunday because the leftovers turn into wonderful sandwiches for the work week ahead, and the aroma that wafts through the house while it is cooking will almost make your forget your weekend is over.

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