Monday, December 27, 2010

Slow Cooked Brisket

Barbecue Brisket

This is a great recipe for a crowd!

1 (5-pound) brisket
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic, minced
1 cup chili sauce
1 cup water
1/4 cup fresh parsley, chopped
1 (10-ounce) bottle of beer
Fresh parsley

Preheat the oven to 325 degrees.

Wash and dry the brisket, cutting away most of visible fat.
Sprinkle the brisket with salt, pepper and paprika.
Place the brisket, fat side up, in a heavy baking pan. Surround with the onions, celery and garlic.
Pour chili sauce on top of the brisket.
Slowly pour the water into the pan around the brisket. Sprinkle with the parsley.

Bake, uncovered, for 1 hour. Remove from oven and pour the beer over the brisket.
Do this slowly so it doesn’t wash off the chili sauce.
Cover the brisket and cook 3 hours longer or until tender.
Cool to room temperature. Place in refrigerator.
Remove any accumulated fat from the top.
Slice and reheat in the sauce.
Garnish with a sprinkling of fresh minced parsley.

Yield: 10 servings.

This recipe is from That’s My Home Free Recipes – Cattleman’s Barbecue Sauce

We served ours after baking it for 5 hours without refrigerating it. We cut it across the grain and shred it before serving also. We served it along with Cattleman's BBQ Sauce.

We also provided Potato Rolls for anyone who wanted to make it into a BBQ Sandwich. Yummy!

This is my big turkey roaster I cooked 2 – 5# briskets in here and all the extras fit in around them well for the baking time.

So the next party you have invite a crowd and let them bring the extras to go with the brisket. It will make for an easy breezy fun party for the hostess and guests!

11 comments:

  1. I'll bet the house smelled divine!

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  2. that must have been a tasty meal...
    i have some dough in the fridge to be used up...grin....so this would be a nice addition with a bbq brisket and buns....i could feed an army with that...i agree with arlene, the aroma must of been wonderful.

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  3. Would love a BBQ sandwich right about now.

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  4. Mmmm.. wish I had a brisket in my freezer. That looks sooo good I can smell it !

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  5. We do briskets a lot and love them. Especially when smoked for several hours (preferably overnight). This looks like a great recipe to try. I love the idea of the chili sauce.

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  6. That looks so tasty! We had roast beef for supper tonight. I think your post helped me decide that!

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  7. Oh Ellen.....yum! yum! yum! I will be making this very soon!

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  8. what is the Canadian term for brisket?

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    Replies
    1. Lorrie,
      I'm not sure but maybe Canada uses the French terms for brisket
      Pointe de poitrine (Brisket or flat brisket)
      Poitrine compl├Ęte (Full brisket)

      I hope that helps...

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  9. Sounds yummy. I saw this recipe done on t.v. using ketchup, but I think I like the idea of the chili sauce even more for that added spiciness. Adding a bottle of beer is ingenious as it would put the taste over the top. Tempted to run to the grocery store for the ingredients and luckily the liquor store is right beside it for the can of beer. Yum-Yum

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