This is one recipe that everyone should have– cooked, sliced and in the freezer awaiting the arrival of surprise guests. So easy to heat up at a moment’s notice.
One four or five pound beef brisket–rub generously all over with any good dry beef rub, or make your own: 2 T chili powder, 1 T garlic powder, 1 T onion powder,
1 T freshly ground pepper, 2 T salt, 1 T sugar, 2 tsp. dry mustard. After rubbing, place the brisket in a zip lock bag and refrigerate for 24 hours.
Technique:
Preheat oven to 350 degrees. Place the brisket in a roasting pan and roast, fat side up for one hour. Add 1 1/2 to 2 Cups beef stock to the pan, cover tightly, reduce oven heat to 300 degrees, and cook until fork tendeer. Approx. 3 hours. Let sit for ten minutes, trim fat, and slice meat thinly across the grain.
If freezing, put the slices in a baking dish, cover with some of the liquid, or a mixture of brown sugar, dry mustard and catsup, cover tightly, then put in a zip lock bag and freeze.
Remove from the freezer about three hours before serving, to partially thaw the brisket, and heat, covered at 300 degrees until heated through. Serve with mashed potatoes and sauerkraut if desired.
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