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Brisket, east Texas style

  • Preparation Time5 mins
  • Cooking Time330 mins
  • Serves20
  • DifficultyEasy
9L good beef stock
1 bottle dry red wine
4 bay leaves
2 tbsp whole black peppercorns
5 cloves garlic
120g salt
1 (3.5 to 4.5kg) brisket, fat cap on
600ml of your favourite BBQ sauce
1) In a large cooking pan combine the beef stock, wine, bay leaves, peppercorns, garlic and salt; over a medium heat, bring to a low boil.

2) Place the brisket in the boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.

3) Remove the brisket from the pan, place on the top rack of a grill or smoker and cook for 1 hour. Baste with the BBQ sauce frequently.

4) Remove the brisket from the grill or smoker and allow to cool for 15 minutes. Slice thinly and serve.

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