Friday, December 27, 2013

Texas Beef Brisket

 
Dry Rub:

1/2 cup paprika
3 tablespoons ground black pepper
3 tablespoons coarse salt
3 tablespoons sugar
2 tablespoons chili powder
1 (7 1/2 to 8-pound) untrimmed whole beef brisket

Mop:

12 ounces beer
1/2 cup cider vinegar
1/2 cup water
1/4 cup vegetable oil
2 tablespoons Worcestershire sauce
2 tablespoons minced jalapeno chilies
1 cup purchased barbecue sauce (such as Bull's-Eye)
1 tablespoon chili powder

Mix first 5 dry rub ingredients in small bowl to blend. Transfer 1 tablespoon dry rub to another small bowl and reserve for mop. Spread remaining dry rub all over brisket. Cover with plastic; chill overnight. Mix first 6 mop ingredients plus reserved dry rub in heavy medium saucepan. Stir over low heat 5 minutes. Pour 1/2 cup mop into bowl;
cover and chill for use in sauce. Cover and chill remaining mop. Preheat oven to 375F. Place brisket, fat side up, in a Dutch oven or other heavy baking pan large enough to hold the brisket. Roast brisket in pan for 3 to 4 hours, basting with mop every 20 minutes, until tender. Transfer brisket to platter; let stand 15 minutes. Combine barbecue sauce and chili powder in heavy small saucepan. Add any accumulated juices from brisket and bring to boil, thinning sauce with some of reserved 1/2 cup mop, if desired. Thinly slice brisket across grain. Serve, passing sauce separately.
 

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