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Tuesday, August 27, 2013

Slow-baked Brisket with Bourbon Mustard Barbecue Sauce

This brisket is so mouthwateringly tender and delicious and has an authentic BBQ taste.  It is slow baked in the oven for a long time - 6 hours!  It will be a hit at your next party and the leftovers are even better - it just gets even more tender the next day.  We made brisket egg sandwiches the next day, they were the best thing ever!!!  I couldn't get too many great pics as this was served right on the table after cooking to a line of hungry people and went fast!   This is a great meal to make ahead, can be prepared the day before and just reheated right before ready to serve.
On Homemade Buttermilk Biscuits!!
Leftovers the next day
1/2 cup packed golden brown sugar
Spice mix: 3/4 Tbsps chili powder, 3/4 tsp ground cumin, 3/4 tsp freshly ground black pepper, 3/4 tsp onion powder, 3/4 tsp garlic powder, 3/4 tsp dry mustard powder, 3/4 tsp ground coriander
3/4 tsp paprika, pinch of cayenne pepper, 1/8 tsp dried thyme leaves; in a small bowl combine all the spices.
2 Tbsps kosher salt
1 8-10 lb beef brisket with fat intact
 1/2 cup Dijon mustard
1/2 cup Old Fashioned Coarse Grain Dijon mustard
1/4 cup bourbon
2 Tbsps cider vinegar
Bourbon Mustard BBQ Sauce
1 Tbsp olive oil
1 large yellow onion, diced
1 Tbsp minced garlic, about 3 med cloves
1/4 cup Dijon mustard
1/2 cup packed golden brown sugar
1 cup beef stock of brisket drippings
1/2 cup bourbon
1/2 cup ketchup
3 Tbsps tomato paste
2 Tbsps Worcestershire sauce
2 Tbsps freshly squeezed lemon juice
1 Tbsp soy sauce
To make the dry rub:  Combine the brown sugar, spice mixture and salt in a small bowl.
To make the brisket:  Preheat the oven to 275 degrees.  Using your fingers, evenly coat the brisket with the dry rub.  Combine the mustards, bourbon and cider in a small bowl.  Spread the mustard paste evenly over the brisket.  Set the brisket in a large roasting pan, fat side up.  Add 1 cup water to the base of the pan.  Tightly cover the pan with aluminum foil and bake until the meat is tender, about 6 hours total.  Let cool on counter.  Slice/pull apart meat when cool enough to handle. if there is excess fat - trim off as desired. Layer in a roasting pan. and cover with juices from the pan.
To make the BBQ sauce:  In a large skillet, heat the olive oil over med heat and cook and onion until wilted, about 3 mins; stir in the garlic and cook 1 minute more.  Stir in the mustard, brown sugar, beef stock, bourbon, ketchup, tomato paste, Worcestershire sauce, lemon juice and soy sauce and bring to a boil.  Decrease the heat to med-low and simmer until the sauce is slightly thickened, about 15 mins.
To put it all together:  After Brisket is cooked and sliced and placed in a roasting pan, cover with the bbq, reserving some if you have extra - to serve along side the meat.  Rotate the meat pieces to let the sauce fall through all layers.  Cover and refrigerate overnight.  The next day, stir up the meat mixture and sauces and reheat in a 275 degree oven, covered for  about 1 hour- until completely heated through.  Stir and rotate meat once or twice during this cooking period, to insure even cooking.  Serve on a platter or right from your pan with a platter of assorted good rolls.

Recipe is adapted from this fabulous book by Rebecca Rather, my new go-to party planning book, packed with delicious party fare, available in my store here:

The fall apart tender meat after being slow cooked and sliced- layered in the roasting pan, BBQ sauce to be added next
                Marinated with the Bourbon Mustard BBQ Sauce and ready for sandwiching up

Brisket Egg Sandwich the next day for breakfast

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