Thursday, August 12, 2010
Brisket seems to only appear on the scene twice a year - and it’s been a long time since St. Patrick’s Day. This method of preparation is almost effortless, and the combination of seasonings so subtle. Delicious for summer meals served plain, or doused in your favorite BBQ sauce for sandwiches.
You may have heard of brisket on foodie channels - especially when a BBQ competition is featured. I watch the long process involved in preparing it this way, and it just reaffirms that simple is good.
This versatile cut of meat can take on many personalities, and when properly prepared it is fork tender. It can be a little difficult to locate at certain times of year, but summer grilling season seems to be a good time to look for it. Only one (of many) Costco in the SL Valley carries this cut of beef.
As with most less tender cuts of meat - I focus on plenty of time, low temperature, and no liquid added. This mixture of seasonings adds just a touch of a smoky flavor, and it will leave you wondering “what’s in here?”
Becky - a friend, fantastic cook, and neighbor of mine - shared this recipe with our ward Relief Society years ago at a Christmas Progressive Dinner. It is fabulous. I’ve changed it just a touch (noted in the directions) - and I serve it with BBQ sauce on the side. I've found that a lot of people like their brisket plain. When I made this for our Conference Center summer party this week - I served it with Famous Dave’s Rich & Sassy BBQ sauce with steak rolls. I didn't take the time to figure out how to make the sauce myself - although the so-called “recipe” is floating all over cyberspace.
This meat stores really well, and freezes without losing much quality (if used within a few months). Nice to have on hand for when the family is in town, or you're serving a crowd.
For the recipe - go to: