Rocky Mountain Brisket Recipe
The mouthwatering aroma and flavor of beef brisket can be a pretty powerful thing! With this scaled-down version from Judy Ehrhart of Gonzales, Louisiana, it’s easy to make just the right amount. “It is wonderful to share with a family member or friend and always gets rave reviews!“—Judy Ehrhart, Gonzales, Louisiana
- 1 fresh beef brisket (1 pound)
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1-1/2 teaspoons Liquid Smoke, optional
- 1 bay leaf
- BARBECUE SAUCE:
- 2/3 cup ketchup
- 2 tablespoons water
- 4 teaspoons Worcestershire sauce
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 teaspoon ground mustard
- 1/2 teaspoon celery seed
- 1/2 teaspoon Liquid Smoke, optional
- Dash cayenne pepper
- Dash pepper
- Place brisket, fat side up, in an 11-in. x 7-in. baking dish coated with cooking spray. Combine the chili powder, pepper and salt; rub over brisket. Sprinkle with Liquid Smoke if desired. Add bay leaf.
- Cover and bake at 325° for 2-1/2 hours or until meat is almost tender. Drain; discard juices and bay leaf.
- In a small saucepan, combine the sauce ingredients. Bring to a boil over medium heat. Pour over brisket. Cover and bake 30 minutes longer or until meat is tender and sauce is heated through. Thinly slice brisket across the grain. Yield: 3 servings.
Originally published as Rocky Mountain Brisket in Cooking for 2 Spring 2007, p8
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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