This recipe for beef brisket comes from my grandmother's arsenal. She was always a huge inspiration to me and the food that she cooked is a huge part of the memories that I have of her. I remember going up to Minnesota as a child and waking up to the smells of my grandma cooking breakfast in the kitchen. Since the beginning of SMAK, I've wished time and time again that she was still alive so I could sit in the kitchen with her and cook.
Searing meat is an absolute must, locking the moisture into the meat. I chose to do this step on the grill rather than on the stovetop. Forget the fact that the temperatures are dropping, this is one of the best ways to cook your protein. So if you live in the Midwest, pull out your gloves and parka and don't stop grilling!
More often than not, I am hesitant of horseradish. Is it good? Sometimes. Do I like it? Eh, sometimes. However, this recipe is truly working on changing my mind. And itt may be working.
3-4 pounds beef brisket 3 stalks celery, chopped 2 large carrots, chopped 1/4 teaspoon thyme 1/4 teaspoon marjoram 1/4 teaspoon freshly ground black pepper 1 tablespoon salt 2 tablespoons sugar 1/8 teaspoon garlic powder or 1 clove garlic, minced 3 tablespoons vinegar 1 bay leaf
- Sear beef brisket over high heat on grill, approximately 3 minutes on each side.
- Place beef brisket in dutch oven and add remaining ingredients (excluding celery and carrots). Add just enough water to moisten, not fully covered.
- Cover and back at 325° F until tender, 3-4 hours. Flip the brisket every hour and add the celery and carrots for final hour. [NOTE: keep an eye of the water level in the Dutch oven, you do not want this to dry out. Add more as necessary.]
- Remove from oven, place on a cutting board and slice at a single angle in thick slices against the grain.
- Serve with horseradish sauce.
1 can (10.5 ounce) cream of celery soup 1 cup milk 1/3 cup bottled horseradish 1 tablespoon mustard paprika
- Heat ingredients together, sprinkle with paprika.