Friday, September 17, 2010

Savory

My husband's been asking me to make brisket for a while now. During the Summer he ate quite a bit of BBQ brisket lunches from some of the local BBQ places in town.

This time around, I wanted to try something different with the brisket. I happened to have discovered some truffle mustard while at the farmer's market the day before and was itching to use it.

I've raved about truffle oil before but this truffle mustard is equally amazing. If you see some, go for it.


Anyhow, brisket. Rub your brisket with a spicy sweet rub of brown sugar, salt, chili powder and paprika. Really massage it in.


Then spread on your sauce made with truffle mustard, ketchup, oregano, and worcestershire sauce.



Add a bit of water to the bottom of your pan to keep the meat from drying out while it's cooking.



After several hours, cooked low and slow, you'll get a wonderfully tender brisket. I loved how this turned out. The sauce really "soaked" down into the meat and made it so flavorful.

Savory Beef Brisket (printable recipe)
Serves 4

2 lb. beef brisket
2 tbsp. brown sugar
1 tsp. kosher salt
1 tbsp. chili powder
1 tsp. paprika
2 tbsp. truffle mustard (or use regular brown mustard)
2 tbsp. ketchup
1 tbsp. worcestershire sauce
2 tsp. dry onion flakes
1/2 tsp. dried oregano

Place brisket in a large baking dish, fatty side up. In a small bowl, combine brown sugar, salt, chili powder and paprika. Thoroughly rub the dry spice mixture into the brisket on all sides. In another small bowl, combine remaining ingredients to create the sauce. Using half of the sauce, slather the top (fatty side) of the meat with it. Pour an inch of water into the bottom of the baking dish.

Roast slowly in an oven set to 300 for 5-7 hours, or until the meat is super tender. Halfway through the baking time, brush remaining sauce over the top of the brisket.


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