Texas brisket
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Jim's Barbecue Sauce |
| ½ | cup | Parsley; tightly packed |
| 4 | Cloves garlic | |
| 6 | mediums | Scallions |
| 2 | Serrano or jalapeno chiles | |
| 3 | smalls | Limes |
| 1 | cup | Worcestershire sauce |
| 1 | cup | Red wine |
| 1⅔ | cup | Beef stock |
| ¼ | cup | Liquid smoke flavoring; optional |
| ¼ | cup | Brown sugar |
| S and p | ||
| 5 | pounds | Beef brisket |
| 1 | tablespoon | Vegetable oil |
Directions
MARINADE
Mince parsley and garlic. Thinly slice scallions. Stem, seed and halve the chiles. Mix together in medium bowl. Squeeze in ½ C lime juice. Stir in barbecue sauce, Worcestershire, red wine, beef stock, (liquid smoke), brown sugar, 1 t salt and 1 Pepper. Put brisket fat side up on 9x13" dish with marinade. Cover and refrigerate at least 1 day (preferably longer, up to 3 days).
Heat up barbecue (optional). Adjust oven rack to middle position and heat oven to 200. Transfer brisket to work surface, reserving ½ C marinade; discard remainder. Pat brisket dry and rub with oil. Sear brisket on barbecue for 7-8 mins per side. Or heat in large skillet and sauté over med-high heat til browned. Transfer seared brisket to 24x18" sheet heavy duty foil. Pour reserved marinade over and seal tightly. Return to baking dish and bake til tender, about 12 hours.
Recipe by: Bon Appetit
Posted to TNT Recipes Digest by jaclyn@... (Jack Dickson) on May 4, 1998