Roasted Beef Brisket

ToneManblog

 IMG_3547

The brisket is possibly my favorite cut of beef.  It begins as a touch stringy piece of meat that one can barely get a knife through, and ends up fork tender and loaded with flavor.  It comes from the part of the cow’s belly that is closest to the ground and usually looks like a 2″ thick place mat…made out of meat.

The secret ingredient, Heinz Chili Sauce. Do you have other uses for this sauce? Please add a comment below. The secret ingredient, Heinz Chili Sauce. Do you have other uses for this sauce? Please add a comment below.

There is a thick layer of fat on one side and this, while sliced off before serving, absolutely must remain attached for cooking!

The recipe I use is old school, reminiscent of Jewish style brisket.  The most important ingredient here is time.  (not thyme).  It will cook in the oven for a total of 6 hours; think Sunday dinner, and in the fall when it’s not hot out.

It also calls…

View original post 691 more words

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s