RFCJ RECIPE ARCHIVE
Posted by : S. Brisket, Lawrence's Oven-Baked Barbecue - meat
Ah, now I know from brisket. The easiest way to cook one is to toss it in a cover-able pan, sprinkle a package of dry onion soup mix over it, add a cup of water (or more, depending on the size of the brisket), cover it and cook it in a 350 oven for 3 hr. Not very exact, but a classic (my bubby taught my mother who taught me). The best recipe I have ever made for brisket is the following, which I found in the Annapolis Capital newspaper a few years ago. It gets compliments every time I or anyone I've given the recipe to cooks it. Lawrence's oven-baked brisket barbecue (Serves 8-10.) 1 beef brisket, 7 - 9 lb. 1 tsp. minced garlic Dry: 1 tsp. celery seed 3 Tbl ground black pepper 1 tsp. ground ginger 4 bay leaves, crumbled Wet: 1 12-oz can tomato paste 1 C dark soy sauce 1/2 C Worcestershire sauce 2 med onions, thinly sliced 1-3 Tbl beer or wine (optional) Heat oven to 350. Tear off two large pieces of (heavy duty) aluminum foil, enough to completely enclose and seal the brisket. Place meat on the double sheets of foil and rub on all sides w/ garlic. Combine dry ingredients and sprinkle on all sides. Score fat side of brisket. Mix wet ingredients and smear all over meat. Put onions on top. Wrap and carefully seal meat in foil (you want a pressure cooker effect). Place package fat side up on a rack in a roasting pan and cook for 4 hours. Open foil and expose onions covering top; cook for 1 hour more. Remove meat to heated plate and keep warm. Degrease sauce and put in pan to reduce liquid on medium heat. Add beer or wine if desired. Slice meat thinly diagonally on the grain and top w/sauce. My personal observations: 3 Tbl of pepper makes it quite hot. You can cut back on the pepper until you get the right heat. The onions also absorb lots of spice (heat), I don't use a rack. I've cooked it for 4 hours total with no decrease in quality. I never reduce the sauce either. By the time the brisket is done cooking, no one can wait. I gave this recipe to a friend, who didn't want to be bothered with all the mixing. She cooked the brisket, wrapped in foil, covered w/ a bottle of Ragu (!!). She was happy. I've also used bottled bbq sauce, and the meat comes out fine. This is now my traditional Chanukah brisket, with latkes. S.
