Thursday, December 12, 2013

Couldn't Be Easier Brisket


     Over the years I have had great results wrapping pot roasts, ribs and corned beef in foil then slow roasting them in the oven.  Any meat cooked at 300 degrees for three hours is bound to be fall off the bone delicious.  This recipe from the Texas Beef Council really couldn't be easier and the clean up is definitely a breeze.  To be on the safe side, I wrapped a 2.5 pound brisket in two layers of foil and cut back a bit on the Coke as I wanted to thicken the sauce. 
      In my 10 inch deep dutch oven I started with 10 coals in a ring around the bottom, 15 around the outside of the lid and 6 briquettes spaced evenly in the center.  After the first hour I replaced the coals with fresh ones and left the brisket to cook for one and a half more hours.  Depending on the size of your brisket you may need to cook it in a larger oven for a longer period of time and refresh the coals more often.  This would also be good made in your crock pot, just be sure to serve some of the tangy, rich gravy on the side.
 
Couldn't Be Easier Brisket
3-4 lb boneless beef brisket
1 bottle chili sauce
1 can Coke
1 packet dry onion soup mix

     Lightly oil or spray dutch oven.
     Combine chili sauce, Coke and soup mix.
     Center brisket on a large sheet of aluminum foil.
     Pour sauce mixture over brisket, bring sides of foil together as if wrapping a package.
     Seal edges of foil securely.
     Wrap with a second layer of foil if desired.
     Place brisket in prepared oven.
     Bake at 325 degrees for 3-4 hours, depending on size of brisket.
     Carve brisket against the grain and serve the pan juices as a sauce.

Pour sauce over brisket

Wrap tightly in two layers of foil

Roast at 325 degrees for 3-4 hours

So tender and the clean up is a snap

1 comment: