= Serves: 8
= Serving size: 4 ounces
= Active time: 15 minutes
= Total time: 7 to 8 hours
Tough cuts of meat slow cooked with a great rub are fantastic; this meat can go with so many dishes. Brisket comes from the lower chest of beef or veal. It used to be marketed as a thrifty cut of meat. Because cattle do not have collar bones, these muscles must support 60 percent of the animal’s weight. That means brisket has a lot of connective tissue to it. It must be cooked slowly for a long time to become tender. But prepared properly, brisket can be sublime. When I was growing up in Brooklyn, brisket was a holiday treat. This recipe is a best seller at Cindy’s restaurant. Use the leftovers in soups, burritos, and casseroles.
Ingredients
½ cup Barbecue Rub
3-pound brisket (make sure it still has both the fat cap and the lean meat)
STEP 1: Place a rack in the middle of the oven and preheat the oven to 250°F.
STEP 2: Line a large baking sheet with parchment paper or foil to catch the fat drippings. Place a roasting rack in the center of the sheet. Massage the rub all over the brisket. For double protection against hard-to-clean drips, line another rimmed baking sheet with aluminum foil and place it on the bottom rack of the oven to catch drippings. Place the brisket on the rack on the baking sheet and bake it on the middle rack of the oven for 7 to 8 hours. When a fork can poke the roast as easily as a potato, the brisket is done. If it’s not soft all the way through, it’s not done. It should look very dark on the outside but it will be yummy and tender on the inside.
STEP 3: Remove the brisket from the oven and let it cool for 15 minutes, to let the temperature and juices equalize. Cut off and discard the fat. Slice and serve.
Brisket freezes well. Slice the meat and wrap it in airtight packages. Make sure to label and date them. Frozen brisket keeps for one month. Thaw by transferring to the refrigerator overnight. Or you can defrost it in the microwave.
VARIATIONS:
• Pork shoulder can be cooked the same way; bake it for 5 hours. Cooking time will vary depending on size of cut. Use the fork test.
• A whole chicken prepared this way will be done in 2½ hours. Cooking time will vary depending on the size of the chicken. The internal temperature should be 155° to 165°F.
• Whole salmon covered with Barbecue Sauce bakes for 2 hours. Cooking time will vary depending on the size of the fish. The internal temperature should be 145°F, and the flesh should flake easily.
GOES WELL WITH:
• Nana’s Italian Vegetable Stew
• Roasted beets and kale
• Coleslaw
• Sliced melon
Per serving: Calories 310, Calories from Fat 210, Total Fat 23g (35% DV), Saturated Fat 9g (45% DV), Trans Fat 0g, Cholesterol 95mg (32% DV), Sodium 970mg (40% DV), Carbohydrates 5g (2% DV), Dietary Fiber 2g (8% DV), Sugars 1g, Added Sugars: 0g, Protein 19g, Vitamin A 20%, Vitamin C 4%, Calcium 4%, Iron 15%.