Texas BBQ Brisket

Happy Passover and Happy Easter.

Last night I pulled out my recipe for Texas BBQ Brisket and served it for a simple dinner, with some Mac and Cheese on the side.

Yum, Yum, this BBQ Brisket is a home run. Serve more sauce on the side.

This Brisket is flavored for a lip smacking, piquant, sweet, hot and sour taste experience that will have you saying mmmmm. Pile into a soft bun or put it in a taco with peppers and onions.

Recipe:

1 pot roast (Brisket), 2 1/2 lbs. bottom round or chuck

1 teaspoon vegetable oil

1 cup bottled Hickory Smoked Barbecue Sauce

½ cup cider vinegar

½ cup chicken broth

¼ cup packed light brown sugar

1 tablespoon Goulden's mustard

1 tablespoon Worcestershire sauce

1 tablespoon chili powder

1 large onion chopped

2 large cloves garlic crushed

1 ½ teaspoons dried thyme

Heat oven to 300 degrees F.

Pat dry the roast with paper towel. 

Brown meat on all sides in oil in a large ovenproof Dutch oven 15 minutes.

In a bowl, mix the barbecue sauce, vinegar, broth, sugar, mustard, Worcestershire sauce, chili powder, onion, garlic and thyme . Pour over the meat and bring to a boil.

Bake, covered in the 300 degrees F. oven for 3 to 4 hours, turning meat every hour. Cook until fork tender.

Let stand in the pan for at least 30 minutes.

Remove meat from the pot. Slice or shred the beef . Serve with sauce on soft rolls.

Alternate way to serve- in a taco with roasted pepper, red onion, and jalapeno.

Next week I will tell you about an Indian Lamb Curry dinner party I am having.

As Always,

xxoo Sheila