Barbecue Brisket
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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