Thursday, July 7, 2011

Texas Brisket

Brisket is a great cut of beef, tender and falling apart at the touch of a fork if you cook it correctly.  I tend to cook white meat most often, but sometimes I just crave a good dose of iron and protein.  This brisket is my favorite red meat dish.
This recipe is my mother’s, passed down to her by a friend of my grandmother’s.  It’s mouthwatering, and the leftovers make delicious sandwiches.  Serve with a side of mashed potatoes and green beans for a well-rounded, hearty meal.
Texas Brisket
7-8 hearty servings
5-6 lb. brisket (trimmed)
3-4 tablespoons liquid smoke
3-4 tablespoons soy sauce (make sure it’s gluten-free if you’re cooking for someone who is gluten-free)
1-2 teaspoons garlic powder
1-2 teaspoons ground black pepper
Place the brisket on a large sheet of heavy foil.  Pour the liquid smoke and soy sauce over the meat, and sprinkle with the garlic powder and pepper.  Wrap the foil fairly tightly around the meat.  Bake at 450F (230C) for 30 minutes, then turn down the oven to 300F (150C) and cook for 4-5 hours, until done and brisket flakes away with a fork.
Let the meat rest for about 15 minutes before slicing, and make sure to ladle the juices atop the meat to serve.

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