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Brisket
Brisket is a beef cut from the breast section. Fresh brisket is a boneless cut
that requires long and slow cooking.
It is sold as a flat or point cut. Either cut has a flavor that is tough to
beat. If you are lucky you should be able to find a center cut at your
butcher's, like the one I used here. The flat cut is leaner, but the point has
more flavor due to the extra fat.
When cooking brisket be sure to put the fat side up when you are roasting it.
After cooking it is very easy to remove this layer of fat. To slice, slice
across the grain in thin slices.
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Beef Brisket
4 to 4 1/2 lbs. Center Cut Beef Brisket (not trimmed of fat)
salt and pepper
2 C. chopped carrots
1 medium onion chopped
2 celery stalks chopped
12 oz. water
Turkey size cook in bag
Season brisket with salt and pepper. Preheat BBQ grill. Place roast on grill
over indirect heat and grill for 45 minutes. During last 10 minutes of cooking
place directly over heat and brown roast. Take off grill and place in bag with
vegetables and water. Poke 4 holes in bag after closing.
Preheat oven to 300°F. and place roast in the bag on a cookie sheet. Put roast
in oven and cook for 3 hours or until fork tender.
Let set 10 minutes. Make gravy from the beef broth and serve.
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