Brisket is one of the mainstays of any Passover meal, and traditional family recipes are often guarded with the vigilance of Fort Knox gold, or emergency nuclear codes. So try and keep this one a secret, okay?
CeeCee’s Barbecued Brisket
- 4 to 5 pound brisket, trimmed
- Garlic cloves
- Beef stock, to taste
- 3 large onions, two sliced, one diced
- 2-3 tablespoons olive oil
- 1 teaspoons salt
- freshly ground black pepper, to taste
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ cup ketchup
- ½ cup chili sauce
- ½ teaspoon liquid smoke
- ½ cup brown sugar
- 1 California bay leaf
- Preheat oven to 475° F.
- Heat Dutch oven on stove top and add olive oil. When oil begins to sizzle, add brisket and brown on all sides, turning with tongs to ensure an even seal to meat that will retain juices during roasting. When brisket is browned, remove to a plate and set aside. Add garlic to Dutch oven and sauté until golden brown. Add 2 sliced onions and sauté until translucent.
- While onions and garlic sauté, combine ketchup, chili sauce, onion powder, garlic powder, liquid smoke, bay leaf, and brown sugar in medium sized mixing bowl to make barbecue sauce.
- Return brisket to Dutch oven and set atop onion and garlic mixture. Cover the brisket completely with barbecue sauce. Place cooking vessel in oven and reduce oven temperature immediately to 300°. Cover and cook for 2 hours, checking occasionally to make sure there is sufficient liquid in the cooking vessel. There should be about ½ an inch of liquid at all times, to keep the meat moist. Add beef stock, to increase liquid content as needed. Remove brisket from oven after two hours and let roasted meat cool for ½ hour on a cutting board or rack lightly tented with foil.
- While brisket is cooling, sauté diced onion until lightly golden. Set aside. Remove sautéed vegetables from Dutch oven and strain remaining cooking liquid into a degreasing cup. Clean out Dutch oven, and prepare for re-use.
- After brisket has rested for ½ hour and is cool enough to handle, carve into thin slices while maintaining shape of roast. Return to cooking vessel, cover roast with freshly sautéed onions, and degreased barbecue sauce. Return to oven and bake until very tender but not falling apart, another 2 to 3 hours.