Title: Indoor Barbequed Beef Brisket
Categories: Brisket Beef Entree Meat
Yield: 6 Servings
| | | SALT AND PEPPER TO TASTE |
| 1 | | BEEF BRISKET * |
| 1 | | MEDIUM ONION, DICED |
| 3 | | CLOVES OF GARLIC ** |
| 1 | | JALAPENO PEPPER *** |
| 2 | c | BARBEQUE SAUCE **** |
| 1/4 | c | WHITE VINEGAR |
| 1/4 | c | WORCESTERSHIRE SAUCE |
| 2 | tb | BROWN SUGAR |
| 1 | ts | SALT |
| 2 | tb | SMOKE FLAVORING |
* 4 - 5 LB. BEEF BRISKET, FAT TRIMMED ** 3 CLOVES GARLIC, CRUSHED OR
USE 3/8 TEASPOON GARLIC POWDER *** PEPPER SHOULD BE MINCED WITH STEM AND
SEEDS REMOVED **** USE MESQUITE, HICKORY OR SMOKE FLAVORED BARBEQUE SAUCE
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SALT AND PEPPER THE BRISKET. IN A LARGE DUTCH OVEN, SEAR THE MEAT ON ALL
SIDES, OVER HIGH HEAT. REDUCE HEAT AND ADD ENOUGH WATER TO COVER THE MEAT.
ADD ONION, GARLIC AND JALAPENO. BRING TO A BOIL. LOWER HEAT AND SIMMER,
COVERED FOR 2 HOURS. REMOVE THE MEAT AND RESERVE THE LIQUID. PREHEAT THE
OVEN 250 DEG. F. RETURN BRISKET TO POT. COMBINE BARBEQUE SAUCE, VINEGAR,
WORCESTERSHIRE SAUCE, BROWN SUGAR, SALT AND SMOKE FLAVORING. POUR MIXTURE
OVER MEAT. COVER AND BAKE FOR 4 HOURS. WHILE BRISKET IS COOKING PLACE
RESERVED LIQUID IN A SAUCE PAN AND REDUCE BY 2/3 OVER MEDIUM HIGH HEAT. SET
ASIDE AND KEEP WARM. REMOVE BRISKET FROM POT AND LET STAND FOR 15 MINUTES
BEFORE SLICING. POUR REDUCE LIQUID OVER THE SLICED BRISKET AND SERVE.