Friday, October 06, 2006
Retro Recipe Challenge: Lazy Texas Brisket
A big thanks to Retro Recipe Challenge Blog for the idea for this recipe. Head over to the site for details, but the basic premise is this:
Make a recipe from the year you were born, +/- 5 years to allow for a recipe that you actually WANT to make. Take some photos of the recipe, record the resulting deliciousness (or lack thereof) and eat!
I searched around and settled on this recipe from Bon Appetit from 1982 (1979 was not a good year on Epicurious.com). I was born in Texas, so this recipe seemed just right for me, plus the recipe is from Jinx Morgan, who cannot seem to write a bad recipe, nor one too complicated.
As far as an outcome, I cannot describe how euphorically delicious and simple this recipe is. The brisket is aptly named as it is practically effortless, and the Broncbuster's barbeque sauce was so easy and delicious that I'll be using it for all my barbeque sauce needs from now on.
The recipe is here, but my version below includes my slight adaptations.
Lazy Texas Brisket and Broncbuster's Barbeque Sauce:
(serves 4-6 with my recipe)
2.5 lbs beef chuck roast or brisket
1 large garlic clove, minced
1 generous tbs hot mexican chili powder
1 tsp paprika
1 tsp salt
1 tsp ground cumin
1 tsp ground sage
1 tsp ground dried oregano
1/2 tsp crushed red pepper flakes
1/2 tsp fresh ground black pepper
1/2 tsp sugar
2 tbs butter
1 large onion, chopped
1/2 cup water
1/2 cup ketchup
1/2 cup chili sauce
1/4 cup apple cider vinegar
1/4 cup fresh squeezed lemon juice
2 tbs brown sugar
2 tbs Worcestershire sauce
2 tbs molasses
2 tsp salt
2 tsp dry mustard
1 tsp fresh ground black pepper
1 tsp paprika
Directions for Brisket:
Gather all ingredients, allow brisket to come to room temperature.
Mince garlic, and combine all other ingredients (except beef) in a bowl. Rub garlic on both side of meat, then sprinkle/rub all other ingredients onto beef, thoroughly coating.
Wrap beef tightly in several layers of aluminum foil, then place in a shallow baking pan. Place in a preheated 325 degree oven. Roast for about 2 hours, or until fork-tender but not overly dry. Serve hot or at room temperature with the sauce.
Directions for Sauce:
Melt butter in a saute pan, add onions and sweat until soft and translucent.
Once onions are softened, add all other ingredients. Bring to a boil, then lower heat and simmer until reduced to a thickness that coats the back of a spoon.
Remove from heat, serve or let cool and chill.