Categories: beef

Ingredients

• 1 (5 to 6 pound) beef brisket, trimmed
• 3 tablespoons Essence, recipe follows
• 3 1/2 teaspoons salt
• 1 tablespoon olive oil
• 4 cups Barbecue Sauce, recipe follows
• 2 cups veal stock or low-sodium beef broth
• 8 to 10 onion rolls, warmed

Directions

1. Preheat the oven to 325 degrees F.

2. Season the brisket on both sides with the Essence and 1 1/2 teaspoons of the salt.

3. Heat the oil in a large heavy skillet or large roasting pan over high heat. Add the meat and sear, turning once, until evenly browned, about 3 minutes per side. Transfer to a large roasting pan.

4. Combine the barbecue sauce, stock, and the remaining 2 teaspoons salt in a large mixing bowl and mix well. Pour the mixture over the brisket and cover tightly with aluminum foil. Bake for 2 1/2 hours.

5. Turn the meat over, cover again, and continue baking for another 2 1/2 hours, or until very tender.

6. Let stand for 15 minutes before carving. Slice the meat across the grain and arrange onto warm onion rolls. Serve with the pan juices spooned over each sandwich.

Email to a friend | Print this recipe | Back