Lazy Texas Brisket with Homemade BBQ Sauce

Some recipes make your entertaining life so easy. My amazing mother has been feeding the masses for as long as I can remember and recipes from her have made my party planning much easier. She has an eye for recipes that can be done in advance and do not need a lot of work once the company has arrived. While the collection is vast and covers all occasions, I gravitate towards this delicious crowd pleaser for casual summer nights. The meat is fool proof and the BBQ sauce is unlike any I have had before, even though it contains classic ingredients. It has a great tang that works great on chicken as well. I always make a double recipe so there is extra for other nights. Served with some rolls and a salad, you will be the star of the night. It can be our little secret that it took so little work.

Lazy Texas Brisket
Bon Appetit, August 1982
12 servings

1 large garlic clove, minced
1 4 to 5 pound beef brisket
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried sage, crumbled
1/2 teaspoon sugar
1/2 teaspoon ground oregano
1/4 teaspoon ground red pepper ( I used flakes)
1/4 a teaspoon freshly ground pepper
Broncbuster's Barbecue Sauce (recipe below)

Preheat oven to 200 degrees. Rub garlic into both sides of brisket. Combine remaining seasonings in a small bowl and mix well. Rub into brisket. Set brisket fat side up on a large piece of foil and wrap tightly. Transfer to shallow roasting pan. Bake until tender, about 8 hours. Serve hot or cold with sauce.

Broncbuster's Barbecue Sauce
Bon Appetit, August 1982
makes 2 cups

2 tablespoons (1/4 stick) butter
1 medium onion, chopped
1/2 cup water
1/2 cup prepared chili sauce
1/2 cup ketchup
1/4 cup apple cider vinegar
2 tablespoons fresh lemon juice
2 tablespoons brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon molasses
2 teaspoons salt
2 teaspoons dry mustard
1/2 teaspoon freshly ground pepper
1/2 teaspoon paprika

Melt butter in large skillet over medium low heat. Add onion. Cover and cook until translucent, about 10 minutes, stirring occasionally. Blend in remaining ingredients. Bring sauce to a boil. Reduce heat and simmer gently, uncovered, 30 minutes, stirring occasionally. Serve at room temperature.


1 comment:

Tom McBrearty said...

I can vouch for this. Wonderful every time.

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