Brisket Recipe

I used to buy the 1st cut and the 2nd cut and I would layer it in a pan so that the fat would drip from one into the other.

I would start by layering the pan with either small whole red potatoes (or sliced larger potatoes) and onions. I would place the two pieces of meat on top of it. I added water to about 1/3 way up the meat. depending on the depth of the pan you may need to siphon off some of the water as it cooks and the fats drip into the water and raise the level.

I do not know if that works for bison, but it is getting me hungry.

…and now a piece of unsolicited advice that I am sure that most don’t need but something that I wish I knew one E’Yom Tov. I cooked the meat for hours and hours and it just wasn’t turning the right color (by now some of you are nodding your heads and either laughing with or at me). I kept on cooking it… and cooking it… finally, I said enough is enough and took it out of the oven.

Well here is the advice either read the package or notice if it is in an airtight sealed wrapper INSIDE the package in which it was sold in. If it was, you bought a corned beef brisket not what you think you bought… go figure…

Oven BBQ Brisket

Ingredients:

4 pounds beef brisket

salt to taste

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1 cup barbecue sauce

1 cup water

Directions:

1. Preheat oven to 325 degrees F (160 degrees).

2. Sprinkle both sides of brisket with salt, pepper and garlic powder. Place in a large covered roasting pan.

3. Cook covered with no water at 325 degrees F (160 degrees C) allowing 1 hour per pound.

4. Before last hour of cooking, remove brisket and slice. Return slices to pan and add barbecue sauce mixed with water. Cover meat with sauce, cover, and cook 1 hour longer.

OR

Apple Spiced Brisket

Ingredients

* 5 lbs beef brisket

* 1 dash salt

* 2 1/2 cups apple juice

* 1/3 cup honey

* 1 teaspoon cinnamon

* 1 teaspoon ground ginger

* 1 teaspoon nutmeg

* 1 apple, peeled, cored, chopped

* 2 tablespoons raisins

Directions

1.

2.

Line a roasting pan with heavy duty tin foil, with extra on the sides.

3.

Add brisket.

4.

Salt on both sides and prick on both sides.

5.

Roast for 1 hour; remove from oven, drain fat.

6.

7.

Mix apple juice, honey and spices, pour over brisket, cover tightly with foil, return to oven cook 2 hours.

8.

Remove brisket to platter.

9.

Pour cooking juices into a saucepan, add apple and raisins, bring to a boil lower to a simmer and cook about 5 minutes until apples are tender, about 5-8 minutes slice brisket against the grain, spoon sauce