Today we didn’t have time to sit around and smoke a brisket all day – we were too busy apple picking. If you want to run around in nature and still have a brisket that’s tender AF – look no further.
One change: instead of just searing on the grill at the end, we smoked ours on a charcoal grill for an hour as we skimmed and reduced our sides. Sides included roasted potatoes, green beans, and sautéed spinach.
Because we make this recipe so often, we had leftover gravy from last time to use as a starter for this gravy.
Thank you, Mark Bittman!
Time: About 3 hours
1. Preheat oven to 300 degrees. Heat a large pot or Dutch oven that can later be covered over medium-high heat for 2 or 3 minutes. When it is hot, add oil, swirl it around, then add beef. Sear meat for about 5 minutes on each side, seasoning with salt and pepper; when nicely browned, remove from pot. Turn off heat under pot for a minute.
2. Add onion to pot and cook, stirring, over medium-low heat until softened, 5 to 10 minutes (if meat is very lean you might need to add a little oil). Add all remaining ingredients, stir, and cook for about a minute. Return meat to pot, nestling it in sauce.
3. Cover pan, put it in oven, and cook until meat is tender, at least 2 hours and probably closer to 3. When it is done, you can refrigerate it in its liquid for 1 to 2 days before proceeding.
4. Light a charcoal or gas grill or heat broiler; rack should be about 4 inches away from heat source. Drain meat and sprinkle with salt and pepper. Grill or broil on both sides until brown and crisp, just a few minutes. Meanwhile, skim cooking liquid of fat, warm gently, and use as sauce.
Yield: 8 or more servings.