Barbecued Beef Brisket

by Catherine Ipcizade | More from this Blogger

Do you like brisket? If you've never tried it, it's a mix between a steak and a roast. It usually comes packaged in a long strip in the grocery store, similar to a London broil. Brisket must be slow-cooked, and when it's done right, it's tender and delicious. Here's a recipe to get you started cooking this delicious meal.

For this recipe you'll need:

4 pounds beef brisket

1 onion, sliced into rings or diced

¼ cup ketchup

2 TB brown sugar - light or dark works

5 cloves of garlic (or more if you'd like)

12 ounces beef broth (low sodium)

2 TB flour

½ cup beef bouillon (non-fat)

To Make this recipe:

Season meat with salt and pepper and place in a 9x13-inch pan. Cover with the onion. In a bowl, combine the ketchup, sugar, garlic, and beef broth, and pour over meat. Cover with foil and bake at 300 degrees for four hours. Remove foil and bake uncovered for 35-40 minutes. Remove meat from pan.

For gravy:

Measure one cup of liquid from the pan, adding water if needed to make the one-cup. Combine beef bouillon and flour. Shake to blend, and then add drippings. Cook and stir until thick. Cool meat and slice cross-grain. Lay in baking dish and reheat.

Tips:

Brisket can also be boiled first then grilled and rubbed with barbecue sauce.

Beer makes a popular substitute for the beef broth in this recipe. The alcohol cooks out and only the flavor remains.

How do you prepare your Brisket?

Learn more about Catherine Ipcizade

Cathy Ipcizade is 30 years old and currently resides in Southern California. Prior to coming to California she grew up in Arizona.

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