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Barbecue Brisket

Rivky Kleiman

More than just your Bubby’s brisket, this one is something special

Wednesday, March 01, 2017

 Mishpacha-Recipe

Food and prop styling by Renee Muller, Photography by Moishe Wullliger

Moist, succulent, and bursting with flavor. This is more than just your Bubby’s brisket.

SERVES 8


INGREDIENTS
  • 1 4–5 lb (1–1½ kg) brisket
  • 1 large onion, sliced in rings
  • 1 Tbsp olive oil
  • 5 cloves garlic, crushed
  • 1 tsp sea salt
  • ½ tsp black pepper
  • ½ cup beer

Barbecue Sauce
  • ¼ cup brown sugar
  • ¼ cup ketchup
  • ¼ cup sweet chili sauce
  • ¼ cup soy sauce
  • ¼ cup fish-free Worcestershire sauce
  • 2 garlic cloves, crushed
PREPARATION

Preheat oven to 325°F (170°C). Rinse meat and pat dry. Lay onion rings on the bottom of a medium-sized roasting pan and place the brisket on top. Combine olive oil, garlic, salt, and pepper. Smear evenly over the meat. Pour beer into the pan around the meat.
Combine all barbecue sauce ingredients in a small bowl and pour evenly over the brisket. Cover well with aluminum foil.
Bake for four hours.

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