Posts tagged beefbrisket

Yesterday, I wrote about my Texan Meal that I made for my newly Texan man.  I wanted to follow up with a recipe to the most amazing beef brisket ever! E has been eating off of it for a week!  And get this-he has never eaten brisket in his life.  {?!?!?!???!??????}

I had to work all day and this recipe does call for a bit of oven time, so E actually did the labor on it.  {credit given where credit deserved}  So for those of you wanting a Texan meal with some hearty meats, please see below for the ridiculously easy recipe:

Ingredients:

1 package of low sodium beef stock (I bought the organic kind in the cardboard carton, my apologies- I am unsure how many ounces it was)

Beef brisket-3 pounds and it was a lot of food! I would say one pound per two people eating.

Baby carrots

2 medium sized white onions

1 can of crushed tomatoes

A good meat rub- something containing garlic, salt, pepper, onion power, etc.

Directions:

Heat your oven to 350 degrees.  Season the raw meat on both sides (I marinated in the rub overnight which was extra good, but not necessary).  Place in roasting pan, uncovered and roast for one hour.  Cut the two onions in half and then half again making quarter chunks.  Put seasoning on the onions and carrots.  Take the brisket out of the oven and place baby carrots and onions in the pan.  Pour the crushed tomatoes over the meat.  Last, pour the beef stock in the pan until the beef is almost covered (about an inch and a half of liquid).  My directions to E were “about as much liquid as I would need it I were sunbathing in the pool.”  Cover and roast for the next three hours at 300 degrees.

Side note: E forgot to cover the brisket for the first hour of the covered cooking time, and it still turned out awesome, so this recipe is mistake friendly!

The end result is fork tender, melt in your mouth brisket with juicy carrots and onions that taste like they have been in French Onion Soup all day.  Enjoy-Oh my!

Voila!!!