Beef Brisket

Good Morning everyone!

This was the first time I had made a beef brisket.  I was at Sam's Club or Costco, one of them and overheard  two women talking about how great their beef brisket was each bragging to the other how theirs was the best.  I thought for a moment I was going to have to break up a fist fight between too elderly women!  They were standing there waiting for the beef brisket choices to be placed in the meat section.  Well, between the competition taking place next to me and the meat being placed in the refrigerator, I got caught up in the shall we say, mayhem?  LOL  So there I was with a beef brisket I had no idea how to prepare and one that I had no intentions of purchasing in the first place.  So there it was me and a beef  brisket of all things!

Sooooo, here is what I did and it did turn out pretty darn good.  Not fist fight good but good just the same. lol  I hope you think so too, but if you have a recipe to share let me know and I will post it here too. 

The Players:

Here is the brisket with spices, some water and dry onion soup mix:

I did wrap pan with an aluminum foil covering and slow roasted in oven:

I know I am guilty of putting on a few pounds here lately but when I saw this photo I kept staring at those big hands and how the heck did I cut myself?   Thankfully, the hands were not mine but rather my husbands, boy thank goodness for that! I love his hands, don't get me wrong but you know what I mean. 

Tear the meat with two forks:

Add some of the broth to the meat whether you make it into a sandwich as we did, or if you are just eating the meat, adds a little extra flavor and moistness to the meat:

In my opinion I think each home should have a good loaf of crusty bread and some hard cheese on hand at all times.  Here's the bread I chose, it was a good choice too. Slice for sandwich:

Looks good enough to eat don't you think?   I must thank those two elderly women wherever they are, we enjoyed this meal.  Salad optional, fries are not:  :)

Here is my take on:  Beef Brisket:

1 beef brisket 3-5 pounds, your choice

Garlic and Onion Powders to taste

3-4 Beef Bouillon Cubes

1 packet Lipton Dry Onion Soup Mix

1  cup water

Salt and pepper to taste

Provolone Cheese, sliced, a couple slices per sandwich (optional)

The How-To:

Wash brisket, trim away and excess fat (leave some intact), dry meat.  Drying the meat will allow the spices and soup to stick to the meat.  Place brisket in roasting pan. 

Top meat with garlic powder, onion powder, salt and pepper, then add Lipton Dry Onion Soup Mix. 

Add water to pan, just enough to come up about half way at the sides of the meat.  Add bouillon cubes to water, placing them separately in pan.

Cover roasting pan with aluminum foil to retain moisture. 

Place pan in pre-heated 250 degree oven.

Roast meat depending on size of roast, for aproximately 3 hours.  Checking for doneness/tenderness half way through cooking time.  Add more water if necessary.  Meat should be tender when pierced with a fork. 

Remove from oven, allow to cool.  Allowing the meat to cool for a little while will make it easier to tear and the juices will be retained in the meat.  

When roast is cool begin by tearing the meat with two forks, to shred.

Place meat on crusty bread, add some of the reserved cooking broth to meat.  Here in Chicago a number of fast food places add the juice to the bread also, your call on this one. 

You can add cheese, probably a nice white cheese such as Provolone would work well here. 

Enjoy!

Evelyn