The Dreaded Brisket Recipe

Brace yourselves.  This is a long one.  It is adapted from Saveur magazine.  It is attributed  Jim Goode a restauranteur and barbeque expert from Houston.  T = Tablespoon and t = teaspoon for this one.  I gotta make it easier on myself some how!

FOR THE DRY RUB:
2 1/2 T dark brown sugar
2 T paprika
2 t dry mustard
2 t garlic powder
2 t onion powder
1 1/2 t dried basil
1 t ground bay leaves
1 t salt
3/4 t ground coriander
3/4 t ground savory
3/4 t dried thyme
3/4 t black pepper
3/4 t white pepper
1/8 t ground cumin

I usually double the recipe for the rub and use it next time or for other meats.  I measure it all into a jar, screw on the lid and shake the hell out of it.  You can improvise a bit with some of the ingredients if you don’t have them on hand.  I usually add more cumin because I like it.

FOR THE BRISKET:
1 - 10 pound brisket, cut in half and trimmed of most of the fat
8 carrots, peeled and cut in half lengthwise

I cut the brisket in half because it’s impossible to fit into the container that I use when it goes into the oven.  You can certainly use a smaller piece of brisket.  5 lbs would work fine.  But, you do need a little fat to keep it soft and yummy.

Coat the brisket with a generous amount of dry rub. (Be sure to reserve at least 2 T of the dry rub)  Wrap in plastic and refrigerate overnight.  Or don’t.  I’m not even sure how much it would matter.

FOR THE MOP:
 4 cups beef stock
2 bay leaves
1 t dried oregano
1 pound bacon, chopped
2 T butter
1 small onion, chopped
1 rib celery chopped
1/2 small green bell pepper or any pepper you like (anaheim, poblano, etc)
1 small head of garlic, cloves separeated, peeled and minced (I use a garlic press)
1/2 t dry mustard
1/2 t salt
1/2 t pepper
1/2 t white pepper
1/4 t cayenne
2 T dry rub
The zest and juice of two lemons
2 T soy sauce
2 T white wine vinegar
1 T olive oil
1 T sesame oil

Again, with so many ingreadients, if you don’t have everything who’s going to notice? 

Heat the stock, bay leaves and oregano in a large pot.  Meanwhile, cook the chopped bacon about 10-15 minutes until the fat is rendered but the bacon is still soft.  Transfer the bacon and the fat to the stock pot.  Melt butter in the skillet you used to cook the bacon.  Add onions, celery, bell pepper, cayenne and dry rub and cook until browned.  Transfer to stock pot.  Add lemon zest and juice, soy sauce, vinegar and oils to the stock pot and simmer about 30-45 minutes to reduce.

BACK TO THE BRISKET:
Preheat oven to 325 degrees.  Grill brisket over medium hot coals until well browned, 3-5 minutes each side.  Transfer brisket to a ovenproof enameled cast-iron pot or other heavy pot with a tight fitting lid.  Add carrots and mop, cover and braise in the oven until tender when pierced with a knife, about 2 hours.  Transfer brisket to cutting board.  Thinly slice against the grain, then return to the pot, maintaining original shape.  Cover and braise in oven, until very tender, about 1/2 more hours.

NOTES:
We always finish brisket in the oven.  Even if you skip the mop, it’s best to seal the meat airtight in foil so that it steams as it cooks.  This keeps the meat tender and moist.  We have never been able to master the art of smoking a brisket for the entire cooking time.  Though, I’m sure the real purists can do it, we’ve had nothing but leathery tough meat without the oven, airtight finishing.

I’m sure this if full of typos.  But, it’s a holiday and I’m ready to relax.  Please forgive!  I’ll fix it later…

Have a great 4th of July!!!