Beef Brisket

Recipe submitted by: Anonymous

Ingredients:

• 1 (3 to 4) pound beef brisket (do NOT trim the fat)

• 3/4 cup barbecue sauce

• 1/4 cup soy sauce

• 1 cup water

• 1 tablespoon all-purpose flour, optional

Procedure:

Preheat the oven:

1) Preheat the oven to 300°F.

Make the sauce:

2) In a bowl, mix together the barbecue sauce, soy sauce, and water.

Wrap the brisket in foil:

3) Place a large piece of aluminum foil in a roasting pan (use heavy-duty foil if you have it). Add the brisket fat-side-up and pour the BBQ sauce mixture generously over meat.

4) If using the optional 1 tablespoon of flour (to thicken your sauce) sprinkle it over the meat.

5) Wrap the brisket in the aluminum foil so it's well sealed, like a package. Cover it with more foil, if needed.

6) Beef Brisket in a foil-lined pan with sauce on top, ready to bake in the oven

Roast the brisket in the oven:

7) Bake for 3 hours for a 3 pound roast and 1 more hour for every additional pound of meat. (Times are a guide. You may need to roast longer to get falling apart meat if your cut is particularly tough.)

Let the brisket rest:

8) Remove from oven and let rest in the foil for 30 minutes before slicing.

Slice across the grain of the meat:

9) The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can't see it from the surface).

10) Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)

11) Serve cooked baked beef brisket on a carving board

Their personal connection:

During almost every major Jewish holiday my grandmother would cook all of us a beef brisket. This dish is extremely important to me ass it reminds me of family and pending time with the people I care about. In total this dish is very tasty and not to complicated to make.