Brisket slow cooked BBQ


Cuisine: Meat

Category: Beef

Servings:

Ingredients:

Whole brisket of beef (about 10 pounds)
Salt and freshly ground black pepper to taste
2 onions, sliced
2 stalks celery, sliced
4 plum tomatoes, coarsely chopped

For the Barbecue Sauce:
2 tablespoons olive oil
1 small onion, finely chopped
1 serrano pepper, deseeded and chopped
2 cups ketchup
1/2 cup apricot jam
1/2 cup cold brewed coffee
1/4 cup honey (or molasses)
1/2 cup apple cider vinegar
2/3 cup brown sugar
pinch of ground cloves


Instructions:

To make the brisket: Preheat the oven to 225 degrees. Place the meat in a large roasting pan and sprinkle with salt and pepper if desired. Scatter the onions, celery and tomatoes on top. Cover the pan tightly. Bake for 7-8 hours or until the meat is soft and tender. Remove the meat and vegetables. Puree the vegetables and pan juices to use for gravy over mashed potatoes (or noodles, other starches). Let the meat cool. Trim any large pieces of fat that have not melted. About a half hour before serving, remove the meat from the refrigerator and place it in a large roasting pan. Preheat the oven to 425 degrees. Slather some of the barbecue sauce over the meat and roast for about 15-20 minutes, turning the meat once and brushing it occasionally with more of the sauce (you will probably use a little more than half the amount of sauce). Slice and serve. To make the barbecue sauce: Pour the olive oil into a saucepan over medium heat. Add the onion and pepper and cook for about 2 minutes to soften them slightly. Add the ketchup, jam, coffee, honey, cider vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce the heat to a simmer and cook uncovered, stirring frequently, for 12-15 minutes or until thick. Makes about 2-1/2 cups A 3-4 pound chunk would probably take about 3-1/2 to 4 hours. Another hour for 5-6 pounder. I would do it a couple of days ahead, just to let it SLOW cook rather than do it at a high temp. not tried

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