Friday, April 23, 2010

Slow Roasted Texas Brisket of Beef

Texas is known for its most famous slow smoked brisket of beef. With this dish I have tried to mimic the slow cooking by slow roasting in a low oven. Though not smoked, the flavor is remarkable from first being marinated in vinegar and onion and then being slow cooked in coffee. This is actually an easy dish to prepare, however, it does take time and must be planned out at least one or two days in advance in order to marinate the beef properly. Serve with a compliment of any of my barbecue sauces, which can be found in the Labels section on the lower right side of this page, or enjoy it as is with the wonderful gravy it makes. Either way, a true family favorite. I hope you enjoy.

Slow Roasted Texas Brisket of Beef


4 lbs. brisket of beef, flat cut preferred
3 cloves garlic, sliced
3 cloves garlic, minced
4 medium onions, thinly sliced
1 cup apple cider vinegar
2 slices bacon, cooked and reserve 1 1/2 Tbsp. of bacon fat
1 cup black coffee, extra strength
Salt and pepper
1/2 cup water

Make slits in the meat large enough to insert the slices of garlic. Place the brisket in a pan and cover evenly with one sliced onion and the minced garlic. Pour the vinegar over the top and cover dish. Marinate from at least overnight to two days in the refrigerator, turning the beef frequently.

Preheat oven to 350'

Cook bacon in a large saute pan. Remove and reserve the bacon when cooked. Bring the brisket to room temperature and remove from marinade. Discard onion and vinegar from pan. Pat dry brisket with paper towel and place in hot saute pan to brown well on all sides in the bacon fat. Remove brisket to a roasting pan.

Saute the rest of the sliced onions and crumbled bacon until caramelized on low heat. Add 1/2 cup of the coffee and deglaze the pan by scraping up the browned bits at the bottom. Bring to a simmer and reduce slightly while scraping the pan. Spread the onions mixture over the brisket and season with salt and pepper if desired. Add the rest of the coffee and water. Cover tightly with aluminum foil and roast in oven for 30 minutes.

Reduce oven temperature to 250'

Continue to roast brisket, covered, for an additional 2 hours or until meat is extremely tender and a fork can be inserted easily, turning brisket occasionally as it cooks.

Rest the brisket for at least 10 minutes or so and skim any excess fat from the gravy. Slice the brisket, cutting it against the grain and arrange back in the gravy in the roasting pan to serve.

Nutrition Facts
12 - 3 ounce Servings
Amount Per Serving
Calories 388.1
Total Fat 19.9 g
Saturated Fat 7.1 g
Polyunsaturated Fat 0.7 g
Monounsaturated Fat 9.1 g
Cholesterol 141.4 mg
Sodium 124.6 mg
Potassium 509.1 mg
Total Carbohydrate 3.7 g
Dietary Fiber 0.7 g
Sugars 0.0 g
Protein 45.8 g

1 comment:

  1. Your brisket recipe was excellent. Thank you! Fork tender and so good.