Karen’s Killer Fixin’s: Pat’s Beef Brisket

Cooking

It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is PAT’S BEEF BRISKET!

I usually make brisket in the crock pot with cabbage–the typical St. Patrick’s Day fare–however, one of my friends shared her version of the recipe that was melt-in-your-mouth scrumptious for one of her dinner parties. I was so impressed, I begged for Pat’s recipe. Considering that many of you may have bought more than one brisket for the recent holiday, I thought you might like to try this version.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 251 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

PAT’S BEEF BRISKET

Basting Sauce:

1 cup beef consommé
1/3 cup water
¾ cup Worcestershire sauce
1/3 cup vinegar
1/3 cup oil
1 ½ tsp. dry mustard
1 clove garlic
1 tsp. chili powder
1 tsp. tobasco sauce
1 bay leaf
½ T. paprika

Mix and bring to boil. Set aside.

Dry Rub:  

1/8 cup salt
1/8 cup chili powder
1/2 tsp. cayenne pepper

Sprinkle Dry Rub on all sides of the meat. Rub it in. Place in 275 degree oven and baste every hour with basting sauce for about 6 hours depending on size of brisket.

* NOTE: Flavorful gravy can be made from the drippings.

** NOTE: Pat made a huge brisket so she estimated how long she’d cooked it. Check online for cooking time per pound for brisket meat and you’ll be able to compute approximate times for the brisket you’re cooking.

Happy Eating!

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2 Responses to Karen’s Killer Fixin’s: Pat’s Beef Brisket

  1. I bake mine, too, but first, I soak the brisket in COLD water four hours, then dry it, place it in a lined baking pan, sprinkle dry mustard, pickling spices over it, then surround it with celery stalks, a sliced orange-rind and all-a sliced onion, seal it and bake for minimum of four hours in a slow oven. Never stringy and very flavorsome!

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