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Barbecued Brisket
We prefer to serve the beef sliced and on a platter, but if you want sandwiches, just
shred the beef and choose a roll that will absorb lots of sauce.
| 1 T. chili powder |
1 T. fresh oregano, chopped |
| 1 large garlic clove, minced |
1/2 t. sea salt |
| 1/8 t. freshly ground black pepper |
1/8 t. cayenne |
| 2 lb. beef brisket |
1/2 c. water |
| 1 can (6 oz.) tomato paste |
2 oz. water |
| 1/4 c. blackberry preserves |
2 T. orange juice |
| 2 T. cider vinegar |
2 t. hickory-flavored liquid smoke |
- Preheat the oven to 325o.
- Line a large backing dish with a very large piece of heavy foil.
- Combine the chili powder, oregano, garlic, salt, pepper, and cayenne in a small bowl.
Rib the brisket with the mix and lay it on the foil. Carefully add the water, and seal
the brisket in the foil. Bake until tender (2 hours).
- Carefully open the foil packet, and remove the beef to a platter.
- Pour the cooking liquid into a large skillet, skimming off as much fat as you can.
Add the tomato paste, water, preserves, juice, vinegar, and liquid smoke. Cook for 3 or 4
minutes, stirring constantly, until the sauce steams.
- Slice the beef and add it to the sauce. Serve when the beef is well coated and
heated through.
6 servings
Source: Simply the Best: All American
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