I've had beef brisket a while ago at the BBQ and was inspired to make my own version. I've made this dish on Sunday and refrigerated it. When it was cold I used an electric knife to slice it. I ended up with much neater looking dish...You have an option here to serve it with pan drippings, or use your favorite BBQ sauce. If you are a BBQ fan, you will like this dish a lot!
1 (4 to 6 pound) beef brisket
1 medium onion, finely chopped
¼ cup Jack Daniel's Whiskey
¼ cup soy sauce
¼ cup ketchup
¼ cup brown sugar
¼ cup cider vinegar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
2 clove garlic, minced
½ teaspoon liquid smoke, optional
Black pepper, to taste
Heat the oven to 300°F. Put brisket fat-side up in a roasting pan and sprinkle with the onion. Combine all the remaining ingredients in a large measuring cup. Pour over the brisket. Cover tightly with heavy duty aluminum foil. Bake about 4 hours or until the internal temperature reaches 190°F and meat is tender. Let the meat rest at least 10 minutes before carving across the grain into thin slices with a sharp knife. Serve with pan drippings.
Even better, cook the brisket a day before serving. Remove the cooked brisket from the drippings. Cover tightly with foil and refrigerate overnight. Refrigerate the drippings and skim off the hardened fat the next day. Before serving, slice the brisket while it's cold for a much neater cut. Combine the meat with the pan drippings in a baking dish. Cover and reheat at 325°F for about 30 minutes or until thoroughly warm. Makes 10 servings.Report a mistake in the recipe text