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I think one of my favorite cuts of beef, when it comes to roasting, has to be the Brisket. Don’t get me wrong. I really enjoy a lovely piece of Prime Rib, but my budget never ever runs to one of those these days. It has been a very long time since I have dry roasted a piece of beef.
I think I did a Beef Tenderloin roast for New Years the second Christmas I was back in Canada. My son and his family were here and it came out beautifully. A rare treat!
That was the year after all of the Covid lock downs, so it was really special to finally be back all together, and the occasion was well worth running to the cost of a nice piece of beef!
Usually, these days if I am cooking a roast, it will be a pot type of roast. Brisket is my choice almost 100% of the time. Of all of the cuts of beef it has the loveliest flavor, in my opinion at last.
You cannot dry roast it like you would some other cuts of beef. It really does need pot roasting or braising, but, when done properly, you could not ask for anything tastier.
This recipe today is a very easy and simple recipe for Brisket which basically cooks itself. You create a bit of a dry rub for the meat, which gets rubbed all over. It is then covered with onions and a special sauce mixture of salsa beer and brown sugar, and slow roasted in the oven until it is fall apart, melt-in the mouth tender.
I suppose if you have an Instant Pot, you could do this in the Instant pot. I prefer oven braising myself. It just gives you an extra special flavor that you cannot get any other way. I am perhaps a bit biased, but that is me.
WHAT YOU NEED TO MAKE EASY BEEF BRISKET
Just a few simple ingredients. You will need a bottle of beer. If you would rather not use beef, you can just use beef stock.
You will need:
2kg (4 pounds) Beef Brisket
For the brisket Seasoning:
2 tsp garlic powder
1 tsp onion powder
2 tsp paprika
2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1 tsp mild chili powder (or to taste)
2 TBS olive oil
1 medium onion, peeled and thinly sliced
For the Sauce:
1 (330ml) bottle beer (12 ounces)
1 (226g) jar of tomato salsa (1 cup)
200g soft light brown sugar (1 cup, packed)
If you cannot get a Beef Brisket you could also use any flattish shaped cut of beef for a pot roast. Blade, etc. It will come out just as delicious and as tender as the brisket.
The seasonings are basically pretty standard in any spice drawer. There is nothing too fanciful here.
I just used a brown skinned cooking onion.
You can use any lager style of beer, or if you cannot get or don’t want to use beer, you can feel free to use an equivalent amount of beef stock. Your gravy will still be nice and flavorful.
Use any brand of jarred tomato salsa that you have. Obviously, you want to use one which has a good mix of vegetables and spices in it.
The brown sugar really does add to the flavor so don’t skip it. It may seem like a lot and perhaps it is, but once in a blue moon something like this doesn’t hurt. It really does make for a delicious sauce/gravy.
HOW TO MAKE EASY BEEF BRISKET
This is one of those meals that basically cooks itself. All you need to do is to prepare a few sides. Everyone will fall in love, I guarantee!
Preheat the oven to 180*C/350*F/ gas mark 4. Mix together all of the brisket seasoning spices and olive oil.
If your brisket is rolled, unroll it, discarding string. Trim off any excess fat, leaving only a thin layer.
Rub the seasoning mixture all over the brisket and place into a baking dish. Cover with the thinly sliced onions.
Whisk together the beer, salsa and brown sugar. Pour over top. Cover tightly with aluminum foil.
Roast for 3 hours in the preheated oven. Uncover and roast for 30 minutes longer.
Remove from the oven and remove the brisket from the liquid. Place onto a platter and tent lightly with foil. Allow to rest while you thicken the sauces.
Pour the sauce/juices into a saucepan. Bring to the boil and reduce until you have a thick spoonable sauce.
Serve the brisket sliced along with some of the sauce spooned over top.
This is really lovely, meltingly tender with a rich and flavor filled gravy. The meat is gorgeous thinly sliced and served with some of that delicious gravy spooned over top.
I served this with a variety of cooked vegetables on the side and some fluffy mashed potatoes to help cradle some of that gravy. A meal made in heaven.
Easy Beef Brisket
Yield: Variable
Author: Marie Rayner
Juicy beef brisket, cooked low and slow to perfection.
ingredients:
You will need:
2kg (4 pounds) Beef Brisket
For the brisket Seasoning:
2 tsp garlic powder
1 tsp onion powder
2 tsp paprika
2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp ground cumin
1 tsp mild chili powder (or to taste)
2 TBS olive oil
1 medium onion, peeled and thinly sliced
For the Sauce:
1 (330ml) bottle beer (12 ounces)
1 (226g) jar of tomato salsa (1 cup)
200g soft light brown sugar (1 cup, packed)
instructions:
Preheat the oven to 180*C/350*F/ gas mark 4. Mix together all of the brisket seasoning spices and olive oil. If your brisket is rolled, unroll it, discarding string. Trim off any excess fat, leaving only a thin layer. Rub the seasoning mixture all over the brisket and place into a baking dish. Cover with the thinly sliced onions. Whisk together the beer, salsa and brown sugar. Pour over top. Cover tightly with aluminium foil. Bake for 3 hours in the preheated oven. Uncover and bake for 30 minutes longer.
Remove from the oven and remove the brisket from the liquid. Place onto a platter and tent lightly with foil. Allow to rest while you thicken the sauces. Pour the sauce/juices into a saucepan. Bring to the boil and reduce until you have a thick spoonable sauce.
Serve the brisket sliced along with some of the sauce spooned over top.
This always comes out tender and juicy. I have to say out of all of the cuts of beef, I enjoy the brisket most of all. When cooked properly you cannot ask for a tastier piece of beef. Here are a few more ways that I like to enjoy it!
STEWED BRISKET AND POTATOES - This is a real family pleaser. Tender, melt in the mouth cubes of brisket stewed in the oven in a rich gravy along with potatoes. Near the end, some dumplings are added to the top. (Totally optional, but why wouldn’t you?) They get all crusty and go beautifully with the rich stew. This is comfort food. Simple ingredients put together in the most delicious way.
SLOW BRAISED BRISKET SANDWICHES – Brisket slow braised in the oven with some stock, balsamic vinegar, onions and seasonings until the meat is fall apart melt in the mouth delicious. It gets torn into pieces and served in crusty buns spread with a garlic horseradish mayo. Topped with quick pickled onions, this is a hot sandwich that everyone enjoys!
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Debunking the myths of English Cookery, one recipe at a time. The English Kitchen http://theenglishkitchen.blogspot.com/
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