I’m sharing a recipe that’s close to my heart – a delicious Beef Brisket. This recipe is simple, but the results are fantastic. The brisket comes out tender and flavorful, and the sauce adds a tangy and spicy kick.
Ingredients
- 4 lb. beef brisket
- 1 c. catsup
- 1 c. water
- 1/2 onion, minced
- 2 Tbsp. cider vinegar
- 1 Tbsp. prepared horseradish
- 1 Tbsp. prepared mustard
- 1 tsp. salt
- 1/2 tsp. pepper
Preparation Steps
- Mix catsup, water, onion, vinegar, horseradish, mustard, salt and pepper.
- Place brisket, fat side up, in shallow dish.
- Cover and refrigerate several hours or overnight.
- Roast in a preheated oven at 300° until tender (3 1/2 to 4 hours).
- Slice against the grain and serve with sauce.
Calorie: 600
Total cooking time:4 hours
Difficulty level: Medium
The Beef Brisket Bungle
Ah, the beef brisket, a noble cut of meat, the centerpiece of any respectable cookout. Let me tell you about the time my culinary skills were put to the test as I attempted to prepare this beast.
The Ingredients: A Motley Crew
First things first, let’s talk about the ingredients. A 4 lb. beef brisket – a hunk of meat so large it could double as a doorstop. Then there’s the catsup, the condiment that no one quite knows how to pronounce. Is it cat-soup? Catch-up? The world may never know. 1 c. water, the most basic ingredient known to man, followed by a half onion, minced, because who doesn’t love crying while they cook? 2 Tbsp. of cider vinegar, to give it that tangy kick. 1 Tbsp. each of prepared horseradish and mustard – because apparently, they have to be prepared, you can’t just surprise them with a brisket. And finally, 1 tsp. salt and 1/2 tsp. pepper, the dynamic duo of the culinary world.
The Marinade: Sauce or Sorcery?
Into a bowl went the catsup, water, onion, vinegar, horseradish, mustard, salt, and pepper. This is where the magic happened, folks. As I mixed these ingredients together, I swear I saw a mini tornado form in the bowl. A gust of wind blew my chef’s hat off. Okay, maybe I’m exaggerating, but it was pretty cool.
The Brisket: A Chilling Encounter
Next, the brisket, fat side up, was placed in a shallow dish. I felt like I was tucking it into bed, except the bed was a dish and the blankets were a tangy, homemade sauce. Cute, right? Then it went off into the cold, lonely fridge for several hours, or overnight if you’re a real go-getter.
The Oven: A Hot Situation
The next phase involved roasting the brisket in a preheated oven at 300° until tender, which takes about 3 1/2 to 4 hours. This is the perfect amount of time to second-guess every life decision you’ve ever made.
The Slice and Serve: A Test of Patience
Finally, the moment of truth. The slicing. You have to slice it against the grain, which is apparently beef-speak for “make it as complicated as possible”. But I did it, and let me tell you, it was worth every painstaking slice. Then came the serving, where I drowned each slice in the remaining sauce, because who doesn’t like their beef brisket swimming in a sea of flavor?
In the end, despite the tears (onions, am I right?), the mini tornado, and the existential crisis, the beef brisket was a hit. So, if you’re up for a culinary challenge that will test your patience, your slicing skills, and your ability to pronounce ‘catsup’, give this recipe a shot. Trust me, it’s worth it.
