One of the delights of life is eating with friends; second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends.
Laurie Colwin

Friday, January 12, 2007

Barbecue Brisket

From Patricia

Serves 4 – 6




This recipe is from my friend Patricia, who was a classically-trained chef. Heartbreakingly, Patricia left this earthly plane last year. She was tall and lean and blond and beautiful. On a brilliant New York day, you may have seen her Rollerblading along the Hudson River. If you did, you would not forget her.

She was the coolest girl I ever knew.


1 small onion, chopped, or two shallots, chopped
1 brisket 3½ – 4 pounds
1 clove garlic, minced
A little vegetable oil (I use grapeseed or olive)
½ cup chicken broth
1 8-oz. can tomato sauce or a cup of your own tomato sauce
2 tablespoons dark brown sugar
¼ teaspoon sweet Hungarian paprika
½ teaspoon English dry mustard (Colman’s)
¼ cup lemon juice
¼ cup Heinz ketchup or Heinz Chili Sauce
¼ cup cider vinegar
1 tablespoons Worcestershire sauce
Chopped parsley (optional)

Rub the meat with garlic, and brown it in a small amount of vegetable oil. Remove the meat from the pan, and sauté the onion. Put the meat back in the pan on top of the onion, and pour in ¼ cup of chicken broth. Cover the pan and simmer on very low heat for 1 hour.

Combine tomato sauce, sugar, paprika, mustard, lemon juice, ketchup or chili sauce, vinegar, Worcestershire sauce, and the last ¼ cup of chicken broth in a jar and shake together. Pour this over the meat, and continue simmering for 1-½ hours more.

Remove the meat from the pan, and let it rest on a board so you can carve it, slicing it on the diagonal.





If the sauce is too thin, cook it down to BBQ sauce consistency.





Arrange meat slices on a platter, pour about ¼ of the sauce on the meat, and optionally sprinkle with chopped parsley. Put the rest of the sauce in a bowl to serve separately.

This goes well with copious amounts of creamy mashed potatoes - I usually make mine with steamed Yukon Gold potatoes put through a ricer and whipped with lots of warm heavy cream (no butter) - and a tart green salad.

Print recipe.

1 comment:

  1. I tried cooking this when I stumbled on this site. The Brisket recipe was tender and juicy I just add some spice on it and there it goes. Yummy!

    ReplyDelete