Monday, December 27, 2010

Texas Brisket

One of my dear students from the ELS language center gave me a cookbook for my birthday.  This recipe comes from "Nigella Kitchen".  She's a food network star, maybe you're familiar.  Anyway, I served this brisket up as an appetizer during my Christmas Eve Open House.  It turned out very good and it was an easy one to make.  It serves about 12, so just half it if you're just making it for your family.

3 medium onions
approximately 5 1/2 lbs beef brisket (make sure you don't buy salted or corned beef...just fresh)
1/4 cup apple cider vinegar
1/4 cup soy sauce
1/4 cup liquid smoke
1/4 cup worcestershire sauce
1/4 cup steak sauce (such as A-1)
1/4 cup strong brewed black coffee

Preheat the oven to 300

Slice the onions, stripping away any skin that unwraps itself,  (It doesn't matter if the skin stays on) and arrange them in the center of the pan to create a platform the brisket will sit on.  I used an oval roasting pan, it worked great.

Place the brisket on top, fat-topped side up.

Whisk together the remaining ingredients and pour them over the brisket, then cover the pan with aluminum foil, sealing it tightly.  Place it in the oven for 3 1/2 hours.

Remove from the oven and transfer the meat to a cutting board.  Slice the brisket in diagonals across the grain.

Transfer the onions to a blender with a ladleful or two of the liquid from the pan and blend til smooth, then add back to the rest of the liquid in the pan and stir.

Put the brisket slices in the gravy in the pan and serve.

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