Barbecued Beef Brisket

Name: Barbecued Beef Brisket
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 12
Cuisine: Jewish
Ingredients: 2 kgs fresh beef brisket; 59 milliliters packed brown sugar; 1 teaspoons celery salt; 1 teaspoon celery seed; 59 milliliters cider vinegar; 1 teaspoon garlic powder; 237 milliliters ketchup; 3 teaspoons Liquid Smoke, optional; 118 milliliters chopped onion; 1 teaspoons onion salt; 1 teaspoon pepper; 1 teaspoons salt; 710 milliliters water, divided; 6 Tbsps Worcestershire sauce, divided

Barbecued Beef Brisket might be a good recipe to expand your main course recipe box. This recipe serves 12. One portion of this dish contains approximately 32g of protein, 11g of fat, and a total of 286 calories. This recipe covers 17% of your daily requirements of vitamins and minerals. A mixture of liquid smoke, celery seed, onion salt, and a handful of other ingredients are all it takes to make this recipe so yummy. Hanukkah will be even more special with this recipe. From preparation to the plate, this recipe takes about 3 hours.

Instructions

Combine the garlic powder, onion salt and celery salt; rub over brisket.

Ingredients you will need

Garlic Powder

Onion Salt

Dry Seasoning Rub

Place in a large resealable plastic bag; sprinkle with Liquid Smoke if desired. Seal bag and turn to coat; refrigerate overnight.

Ingredients you will need

Liquid Smoke

Equipment you will use

Ziploc Bags

For sauce, in a large saucepan, combine 2 cups water, ketchup, onion, 4 tablespoons Worcestershire sauce, brown sugar, vinegar, celery seed, pepper and salt. Bring to a boil. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Cool; cover and refrigerate.

Ingredients you will need

Worcestershire Sauce

Brown Sugar

Celery Seed

Ketchup

Vinegar

Pepper

Onion

Sauce

Water

Salt

Equipment you will use

Sauce Pan

Place the brisket in a Dutch oven; add remaining water and Worcestershire sauce to pan. Cover tightly.

Ingredients you will need

Worcestershire Sauce

Water

Equipment you will use

Dutch Oven

Frying Pan

Bake at 325° for 1-1/2 hours; drain.

Equipment you will use

Oven

Baste with sauce.

Ingredients you will need

Sauce

Bake, uncovered, 1-2 hours longer or until meat is tender.

Ingredients you will need

Meat

Equipment you will use

Oven

Let stand for 20 minutes; thinly slice across the grain.

Ingredients you will need

Grains

Equipment

Ingredients

Servings:

2kgs

fresh beef brisket 59milliliters

packed brown sugar 1teaspoons

celery salt 1teaspoon

celery seed 59milliliters

cider vinegar 1teaspoon

garlic powder 237milliliters

ketchup 3teaspoons

Liquid Smoke, optional 118milliliters

chopped onion 1teaspoons

onion salt 1teaspoon

pepper 1teaspoons

salt 710milliliters

water, divided 6Tbsps

Worcestershire sauce, divided

Recommended wine: Shiraz, Tempranillo, Zinfandel

Shiraz, Tempranillo, and Zinfandel are my top picks for Beef Brisket. All these red wines can handle the meaty, smokey flavor of brisket. If you're talking traditional Jewish brisket, you'll want to look for a kosher red wine. You could try Lava Cap Syrah. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.

Lava Cap Syrah

Lava Cap's Syrah vineyard is located on a gentle, south facing slope. This location allows for extended hang-time which yields fully developed aroma, flavor and tannin resulting in wine of intensity and depth. Dark cherry and plum provide mouth-filling intensity with a hint of carob and spice.