Emprimir
Correo Electrónico
Add a photoRaciónes: 1
Ingredientes
- Texas Dry Rub - see recipe
- 1 Tbsp. Fresh lime juice
- 1 1/2 Tbsp. Madeira wine
- 3 Tbsp. Extra virgin olive oil [use extra-virgin]
- 1 whl beef brisket - 4 to 5 Pounds
Direcciones
- Combine the rub, lime juice, Madeira and extra virgin olive oil in a blender. Process till it becomes a smooth paste. Or possibly combine the ingredients in a small nonreactive bowl and stir into a paste. Scrape the paste from the blender or possibly bowl. With your hands lightly oiled, rub the paste into the brisket, coating both sides well. Cover the brisket with clear food wrap and marinate for a minimum of 36 hrs in the refrigerator. Remove the brisket before you begin to cook.
- TO COOK OUTDOORS, use a covered kettle grill or possibly water smoker. In a kettle grill, indriectly cook the brisket over a water pan containing a basting liquid of water, orange juice, wine or possibly something similar for about 2 hrs per lb., refreshing the coals with damp smoking chips every couple of hrs. The brisket should have a dark crust when finished. If you are using a water smoker, follw the manufacturer's instructions. Remove the brisket from the grill and let it stand for 10 min before slicing.
- TO COOK INDOORS, preheat the oven to 200F. Put the brisket in a roasting pan and place in the center of the oven. Roast for 2 hrs per lb., undisturbed. Remove the brisket from the roasting pan and let stand for 10 min before slicing. If desired, combine the pan juices with some hot barbecue sauce for serving.
- To serve, slice the brisket across the grain. Place overlapping slices on a large platter, drizzle with barbecue sauce and garnish with grilled red onions rings.
- Yield: 10 to 12 servings.
- Author's note: The trick behind a perfectly moist beef brisket is slow, even heat or possibly smoke. If you have a water smoker and access to mesquite chips or possibly hard wood, Texas beef brisket takes on added depth.
- But you can get nice results indoors with your own oven. The Texas Dry Rub becomes the basis of a smoky, savory paste. Serve the brisket with your favorite barbecue sauce, a side of coleslaw and a garnish of sliced, grilled red onions.
- Note from me: I used this recipe on a 3.25 lb. eye of round roast and let it marinate in the refrigerator for 72 hrs. It was delicious! The rub was very warm, so I rubbed it off the roast before slicing so there was no overkill on heat. We served two sauces on the side: homemade BBQ sauce and horseradish sauce. Great with baked beans and homegrown tomato salad!
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 55g | |
| Calories 362 | |
| Calories from Fat 358 | 99% |
| Total Fat 40.51g | 51% |
| Saturated Fat 5.6g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 18mg | 1% |
| Total Carbs 1.27g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.26g | 0% |
| Protein 0.06g | 0% |
.jpg "Sparkle arándano frambuesa (sin alcohol)"){kind=small}
