Food & Drink

In The Kitchen: Brisket To Serve A Crowd

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Cheryl Simone, All News 99.1 WNEW (Credit: CBSDC.com) Cheryl Simone
Middays, 10 a.m. to 3 p.m. Although Cheryl Simone hails mos...
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Not only is this brisket delicious, but it’s also enough to feed a small crowd.

Brisket

Ingredients (dry rub overnight):
1 untrimmed brisket (about 10#)
2 tablespoons of salt
2 tablespoons of black pepper
2 teaspoons cayenne
Thyme
Paprika
Chili powder
Sugar
Cinnamon or all-spice
Cumin
Red pepper flakes

Directions:

  1. Preheat oven to 275 degrees
  2. Make a raft of: onions, carrots, garlic, celery
  3. Place brisket on top
  4. On top of brisket, put or pour:
  5. 1/4 cup black coffee
    1/4 cup apple cider vinegar
    1/4 cup soy sauce
    1/8 cup Worcestershire sauce (optional)
    1/4 cup liquid smoke (2 caps).
    3 fresh jalapenos, sliced
    4 cloves of garlic, crushed
    1 onion cut into slivers

  6. Seal with film and foil
  7. Slow roast 6 hours
  8. Take the brisket out of the oven, and it should be tender to the touch. Let it sit in pan until cool
  9. Remove and trim some fat top and shred/slice against the grain. Pull meat apart when cool

BBQ sauce:

  1. Sauté:
  2. Garlic
    Onions
    Celery

  3. Add:
  4. Can crushed tomatoes
    Brown sugar
    Apple cider vinegar
    Dijon mustard
    Chili powder
    Cayenne
    Red pepper flakes
    Cinnamon
    Salt/Pepper

  5. Taste, adjust heat, puree, hold

Susan Delbert joined The Fourth Estate Restaurant at the National Press Club as Executive Chef after working at The Old Ebbitt Grill in Washington, D.C. as Sous Chef for several years. Delbert has worked in several Washington restaurants, including The Oval Room, BeDuCi in Dupont Circle and Gerard’s Place. She started her culinary career as a Front of the House Maitre d’ in Clyde’s of Chevy Chase. She trained at the Culinary Institute of America in Hyde Park, N.Y., where she graduated at the top of her class. She was an invited participant in an Italian regional cooking program sponsored by the Italian Trade Commission.

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