Brisket vs. Ice Cream

We watched Anthony Bourdain do brisket a few weeks ago and haven’t been able to get it out of our heads.  I’ve never made brisket but after seeing those pit masters produce succulent pieces of meat with a perfect smoke ring covering the outer edges, I  wanted to give it a try.  Kind of like visiting the Louvre and deciding to take up watercolors.

It was a Thursday night and we had stuff to do so I cooked it in the oven using a method from a 1982 Bon Appétit on   There was some confusion about what the original recipe said about cooking times, 3 hours at 325° or 8 hours at 250°.  The hieroglyphics were hard to decipher.   I think either way it would work because I cooked it for  3 hours at 350° and then 1 hour 250° and then 1 more hour at 150° because we had soccer practice and I wanted to keep it warm.  It was not the crusty on the outside, juicy on the inside with a smoke ring brisket.  This was shredded, beefy BBQ brisket perfect in a tortilla or sandwich.

This recipe also calls for a vinegar based bbq  sauce.  I didn’t use their recipe but I did make a sauce using the juice left over in the bottom of the foil.  I didn’t measure my ingredients so be warned.  Taste and adjust as needed.

I could tell you how delicious it was or I could tell you that after a bowl of ice cream the boys took a vote about which was better, the brisket or the ice cream and the brisket won.  I don’t know if Anthony Bourdain would give it a nicotine stained thumbs up but it beat out ice cream.  I’m just saying.  -Andra

Oven Brisket adapted from Lazy Texas Brisket, Bon Appétit, August 1982

2 large garlic cloves, minced

1 4- to 5-pound beef brisket

2 tablespoon chili powder

2 teaspoon paprika

1 teaspoon cumin

1 teaspoon coriander

1 teaspoon salt

1 teaspoon ground cumin

1 teaspoon sugar

1 teaspoon ground oregano

1/2 teaspoon crushed red pepper

1/2 teaspoon freshly ground pepper

Preheat oven to 325°F. Rub garlic into both sides of brisket. Combine all remaining ingredients in small bowl and mix well. Rub into brisket. Set brisket fat side up on large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 3 hours. (Or, 250° for 8 hours)

BBQ Sauce 

1/2 cup ketchup

2-3 tablespoons cider vinegar

2 tablespoons molasses

1-2 teaspoons worcestershire sauce

3 tablespoons dark brown sugar

1 teaspoon celery seed

Strain the leftover juices from the brisket through a fat separator and heat over medium heat in a small sauce pan.  Add the remaining ingredients and heat until thickened.

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