Beef Brisket

Beef Brisket 

This recipe is from Grandma Mary Lou.  It is so good served with mashed potatoes and a vegetable and/or salad.  I believe she got it from the Colorado Cache cookbook.  If you make the rub and the sauce ahead of time, this recipe is a breeze (for Sunday dinner, for example). 

4 pound beef brisket* (enough for 5 people; or double recipe for more) 

Spice mixture to rub onto brisket before cooking: 

1 large clove garlic, pressed
1 T chili powder
1 tsp paprika
1 tsp salt
1/2 tsp cumin
1/2 tsp sage
1/2 tsp sugar
1/2 tsp oregano
1/4 tsp cayenne pepper
1/4 tsp black pepper

Rub on both sides of meat.  Wrap brisket, fatty side up, in heavy duty foil.  Place in 9x13" pan.  Place in 450F oven.  Immediately turn oven down to 225F.  Cook for 8 hours.  Remove foil.  Cut meat, against the grain, into thin slices.  Serve with sauce. 

SAUCE:  (can make the day before, which gives the flavors time to meld)

2 T butter 
1 medium onion, finely chopped - saute in the butter, then add: 
1/2 C chili sauce (if doubling recipe, use a whole 12 oz bottle)
1/2 C ketchup
1/4 C cider vinegar
juice of one lime
2 T brown sugar
2 T worchestershire sauce 

Bring to a boil; reduce heat and cook for 30 min.  Serve sauce over the meat. 

* be careful around St Patrick's day to NOT get a corned beef brisket!! I learned this the hard way.