Beef Brisket

This past week my family has been sick and after seven days without everyone joining together around the table, it is now officially time to fix a satisfying comfort meal. This meal will enable us all to finally gather around the table, catch up on each other's lives and, if nothing else, celebrate our health. 

Finished Brisket, resting.

Beef Brisket

Active: Approximately 90 mins/lbs

Serves: 2 people/lbs

Ingredients:

2-2.5 lbs beef brisket

1 tsp Kosher salt

1/4 tsp cracked black pepper

1 c good BBQ sauce  (I use Sweet Baby Ray’s)

1/2 c good ketchup

1 tsp organic fresh flat leaf parsley, roughly chopped

2 tsp chili powder

2 cloves of garlic, (large) minced

1/2 medium sized red onion, diced

1 1/2 tbsp worchestershire

1  tbsp cider vinegar

1/8 c brown sugar

2 beef bouillon cubes crushed

2 cups of water

Directions:

1. Preheat convection oven to 325 degrees. Pat brisket with paper towels to remove any moisture. Salt and pepper and place in a Dutch oven. If you do not have a Dutch oven, simply use a 9x13 roasting pan and cover meat with foil before placing in the oven.

2. In a medium mixing bowl combine BBQ sauce, ketchup, parsley, chili powder, garlic, red onion, bouillon cubes, worchestershire, cider vinegar, and brown sugar and water. Stir until combined. 

3. Place mixture over meat and spread.

Meat placed in Dutch Oven and ready to be cooked.

4. Bake for approximately 2 hours and 30 minutes, until tender to the fork.

5. Remove from oven and place on the cutting board until rested for approximately 12-15 minutes. Then slice against the grain.

6. In the dutch oven add a cup of water and scrape bottom of pan to remove brown bits. (If you chose a a smokey BBQ sauce a tbsp of honey may be desired to sweeten the sauce if needed.) Bring to a boil, reduce heat and continue cooking until thickened. Serve with the meat.

**This main dish pairs perfectly with a side of Rosemary Yukon Gold Whipped Potatoes.

Sliced and ready to enjoy.

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