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.
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| 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.
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| 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
