Monday, 9 January 2012

Slow Cooked Texas Brisket

Slow Cooked Texas Brisket

Brisket is one of those wonderful cheap cuts that just melts after a long slow cook. I have often made the British version, slow braised in rich stock with onions, carrots, celery and herbs (brilliant with mustard and horseradish mashed potato) but I have been meaning to try this American version for a while.

This is quite often cooked on a barbecue or smoker, but luckily you can also cook this in the oven. A little water helps keep the meat from catching as the fat marbled through it breaks down in the low heat. You will know when it is cooked when you can easily insert two forks and pull the meat apart. Yum!

This served two of us, with enough leftovers for two generously filled sandwiches the next day. Beautiful!

Slow Cooked Texas Brisket

Serves 4 (or 2 with leftovers)

·         800g piece beef brisket
·         1 tbsp dark soy sauce
·         2 tbsp tomato ketchup
·         1 tbsp American mustard
·         1 tsp Worcestershire Sauce
·         Dash of Tabasco or other hot sauce
·         1tbsp sugar
·         1 tsp sweet smoked paprika
·         Black pepper
·         100ml water

1.    Preheat the oven to 150°C.

2.    Combine the soy, ketchup, mustard, Worcestershire sauce, Tabasco, sugar and paprika, then smear the mixture over the meat. If you can leave this to marinate for a couple of hours, so much the better.

3.    Pour the water into the bottom of a casserole dish large enough to accommodate your beef. Alternatively use a baking tray and tightly cover with foil. Sit the beef on top and season liberally with pepper.

4.    Cover with the lid or a sheet of tin foil and roast for 3 – 3½ hours, or until tender. You may need to top the water up a little after an hour or so.

5.    Carve informally on the diagonal, or just chunkily shred it up, and serve.

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