Tuesday, May 28, 2013

Holiday Brisket in Barbeque Sauce



     Since May 28th has been officially designated as National Brisket Day and I've been looking for a good excuse to break in my new Lodge 10 inch deep dutch oven, this recipe from Kraft looked too good to pass up.  Scatter the wedges of onion in the bottom of your oven, place your brisket on top and cover with the sauce.  I cooked a 3 pound brisket for 3 hours with 10 coals in a ring around the bottom and 18 to 20 on the lid.  It was a very cold and blustery day here so I did replenish the coals hourly.  After letting the roast rest for 20 minutes, I could have almost sliced it with a butter knife.  The sauce is what makes this brisket so delicious, sweetened by the sugar and preserves with a tangy bite from the steak sauce, it's a great combination.  Any A-1 type steak sauce will do, I used one from Trader Joes which was a bit cheaper and tasted just as good.

 Holiday Brisket in Barbeque Sauce
1 3-5 lb. beef brisket
1 12 oz jar apricot preserves
1 10 oz bottle A-1 steak sauce
1 cup ketchup
1/2 cup packed brown sugar
2 large onions, cut in wedges

     Lightly oil or spray dutch oven.
     Sprinkle onions evenly in bottom of prepared oven.
     Place brisket on top of onions.
     Whisk preserves, steak sauce, ketchup and brown sugar in medium bowl until well combined.
     Pour sauce over brisket.
     Bake at 350 degrees for 3-4 hours, replenishing coals hourly, or until internal temperature reaches 160 degrees F.
     Let rest in covered dutch oven for 15 minutes before slicing.
     Serve with drippings.

Pour sauce over brisket and onions

Depending on size of beef, roast at 350 degrees for 3-4 hours

A great sweet and tangy brisket

4 comments:

  1. Scoutmaster PeteMay 29, 2013 at 8:25 AM

    What side dish did you serve that with? BTW - love your blog!

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  2. Thanks Pete! I also made the side dish in my dutch oven so be sure to check back, it will be my next posting. Liddy

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  3. It was delicious!
    But I was too impatient while cooking and the brisket reached the internal temperature in 2,5 hours. That was too quick and the meat was bit chewy . . .
    The sauce is awesome!

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    Replies
    1. Glad you liked the flavor of the sauce Outlaw in spite of your meat not being a little on the chewy side. One time I was cooking a brisket in my dutch oven and it started to rain, I brought it inside and gave it 15 minutes in my pressure cooker, it saved the day and the brisket. Liddy

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