Tender and juicy, you'll find excuses to make this smoky beef brisket. Slice it and use it on a sandwich. It can be diced and used in chili. Shred for tacos or nachos. Jamie is right, people will love this brisket. Marinating the brisket before slow roasting allows the flavors to really soak into the meat. When my husband's family lived in Amarillo, Texas, his mom learned to cook this brisket, as it was the thing� with most hostesses. Brisket is the King of Roasts� in Amarillo, whereas most of us in the South lean towards pot roasts. Once you cook an Amarillo havestyle oven brisket, you'll be hooked. It is fork havetender with a big smoky flavor (Liquid Smoke does the trick). Worcestershire and a 3 havesalt rub add even more complexity to the meat. Serve with red and white BBQ sauces at your next party and watch guests RAVE! For more great recipes, please visit http://familysavvy.comxoxo~Jamie
Ingredients :
- 4-5 pound(s) beef brisket (be sure to buy a flat cut beef brisket, not corned beef brisket)
- 1 bottle(s) (4 oz) liquid smoke (natural hickory smoke, original recipe)
- 1/4 cup(s) Worcestershire sauce
- 1 tablespoon(s) onion salt
- 1 tablespoon(s) celery salt
- 1 tablespoon(s) garlic salt
Intructions :
- THE DAY BEFORE COOKING: Marinate the brisket. Place brisket on foil or parchment. Rub all sides generously with onion, garlic, and celery salts
- Place brisket in large Tupperware or heavy-duty freezer bag (large enough to seal). Pour liquid smoke and Worcestershire over brisket. Seal bag or close Tupperware
- Marinate for 24 hours or overnight, turning occasionally to distribute marinade on all sides
- DAY OF COOKING: Preheat oven to 300 degrees (or 225 for brisket less than 4 lbs). Line rimmed cookie sheet or roasting pan with heavy-duty foil. Place brisket down in the pan, fat side up
- Cover the entire pan with heavy-duty foil, sealing the edges tightly
- Cook for one hour at 300F then 6-7 hours at 250F. This gets the oven going and the heat at a good level before adjusting. For smaller briskets (less than 4lbs) cook at 225F for 7-8 hours
- Remove from oven CAREFULLY so as not to spill juices from the pan. Allow to sit at least 30 minutes before removing the foil
- Unwrap foil; scrape the fat layer off and discard
- Pull brisket into shreds or cut it into pieces with kitchen shears. Pour au jus over meat; cover and keep warm until serving
- To freeze, make the brisket up to the point of baking, and freeze in the marinade in an airtight freezer bag. Thaw 2-3 days before cooking. Cook as directed
- For large briskets (4 or more pounds), I put the brisket in the oven super early in the morning so that it will have at least 8 hours to cook. I\u2019ve also put the brisket in the oven just before bedtime and cooked it all night. Long, low and slow bake time is key to breaking down the meat and making it fork-tender.
Rated 5/5 based on 95 Reviews
Keyword : beef brisket-Southwestern-Beef-Roast