Friday, January 12, 2007

Barbecue Brisket

This recipe is from my friend Patricia Bartholomew, a classically-trained chef, who, heartbreakingly passed away far too young in 2006 after a long illness. She was tall and lean and blond and beautiful. On a brilliant New York day, you might have spotted her Rollerblading along the Hudson River. If you did, you would not have forgotten her.

She was the coolest girl I ever knew.

This dish goes well with mashed or puréed potatoes and a tart green salad.

Patricia's Barbecue Brisket

1 small onion, chopped
1 brisket, 3½ – 4 pounds
1 clove garlic cut in half
A little vegetable oil
½ cup chicken broth
1 8-ounce can tomato sauce (I use Muir Glen)
2 tablespoons dark brown sugar
¼ teaspoon sweet Hungarian paprika
½ teaspoon Colman's English Dry Mustard
¼ cup lemon juice
¼ cup Heinz Ketchup
¼ cup cider vinegar
1 tablespoons Worcestershire Sauce
Chopped parsley

Rub the meat with the cut side of the clove of 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 the tomato sauce, dark brown sugar, paprika, mustard, lemon juice, ketchup, cider 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 1½ hours more.

Remove the meat from the pan, and let it rest on a board for at least 10 minutes before carving it on the diagonal into thin pieces.

While the meat is resting, if the sauce is thin, cook it down to BBQ sauce consistency - not too thick either; you will be using it as a gravy.

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

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