Jan 7, 2013
Cooked low and slow, this mouthwatering brisket is definitely worth the wait!
9 to 10 pound beef brisket (double brisket)
2 tbsp. coarse salt, such as kosher salt
2 tbsp. freshly ground pepper
2 tbsp. smoked paprika
2 tbsp. garlic powder
2 tbsp. ground cumin
2 tbsp. brown sugar
2 tsp. cayenne, or to taste
1 to 2 (12 ounce bottles) beer, preferably amber ale
1 tbsp. olive oil
1 onion, minced
2 garlic cloves, minced
1 tbsp. chili powder
1/4 cup brewed espresso or strong coffee
1 cup ketchup
1/2 cup chili sauce
1/2 cup molasses
1 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
1/2 cup cider vinegar
Salt and freshly ground pepper, to taste
For the spice mix: Add salt, pepper, smoked paprika, garlic powder, cumin and cayenne to small bowl. Stir to combine.
Rub spice mix onto brisket. Let marinate, covered, in fridge, for at least 4 hours but up to 24 hours.
Preheat oven to 350 degrees F.
Add brisket to large roasting pan and roast, uncovered, for 1 hour.
Reduce heat to 300 degrees F. Remove the brisket from the oven and add 1 bottle beer and cover the brisket with foil. Slow roast, adding more beer if roasting pan looks dry. Cook brisket until fork tender, about 5 to 6 hours, depending on size of brisket. Let brisket rest, tented with foil, for about 20 minutes. Slice and serve with BBQ Sauce.
Meanwhile, as the brisket is roasting, make the barbecue sauce.
Add olive oil to saucepan over medium heat. When oil is hot, sauté onion and garlic until lightly golden brown, about 5 minutes. Add chili powder and cook until fragrant, about 2 minutes. Add brewed espresso, ketchup, chili sauce, molasses, Dijon mustard, Worchestershire sauce, cider vinegar and salt and pepper. Slowly simmer, stirring frequently until sauce thickens and flavours marry, about 20 to 30 minutes.
If desired, add some of the braising liquid from the beef brisket to flavour the sauce.
Yield: 16 servings.