I love to cook. I love to eat. I think that it stems from my Mom who always made sure growing up that we sat down to dinner as a family. If someone had practice, we all waited to eat until everyone was home. If my dad worked late, we waited and ate together. No TV, just dinner and conversation about our lives.
It’s somehow fitting that my first blog about food be one of my mom’s tried and true meals. Spicy Beef Brisket. It’s changed over the years, I make it spicier than my mom ever did, my niece makes it identical to my moms version. But whenever we make it, everyone enjoys it.
The best part, it is so simple. Not many ingredients. You can prep it ahead of time and just put it in the oven when it works for you.
Beef brisket is an inexpensive cut of meat, so it’s a good meal to feed a lot of people. It works great at fancy celebrations, or just ordinary get togethers. I’ve yet to serve this where someone didn’t ask for the recipe.
Rinse, the brisket and pat it dry. Then spread evenly the liquid smoke over both sides of the brisket. When my mom first gave me the recipe she said to sprinkle generously the spices directly onto both sides the meat. That’s how the recipe originally changed. Note to all cooks…..generously is in the eye of the beholder. Either heavily or mildly spiced works great. You can adapt to your “eaters” tastes.
The recipe below is for the spicier version, if you like a little milder cut the amounts in half. Then wrap the meat in tin foil with the closure at the top so you can easily open it after cooking. Place it in the oven on low heat for the magic to happen. When its finished it will leave lots of left over juices to sop up. Pull the meat from the foil and cut it against the grain.
You can serve it with rolls or as a meat alone. We like it with a horseradish sauce …..but any way you eat it you will find it moist and delicious and most importantly there will be many requests for seconds!
Long slow cooked brisket, becomes melt in your mouth tender. Perfect recipe for entertaining.
- 1/2 pint whipping cream or sour cream
- 1 tbs horseradish
- 1 tsp lemon juice
- 1 tsp black pepper
- 1 tsp Lawry's seasoned salt
- Trim excess fat off meat, pound with fist or a meat tenderizer.
- Place meat on a heavy sheet of foil.
- Mix all dry spices together in a separate bowl.
- Drizzle meat with liquid smoke.
- Spread dry spices evenly on each side, pressing the mixture into the meat.
- Wrap up the meat in the foil and seal the meat into a baker style package.
- Place in a glass baking dish and bake for 4 hours at 300.
- Once finished baking, let sit in the foil for 30 minutes to allow for juices to remain in meat.
- Slice diagonally against the grain and serve.
- If using whipping cream beat with an electric mixer.
- Once cream has stiffened add the rest of the ingredients.
- If using sour cream mix all with a whisk.
- **Prepare right after brisket goes into the oven, The longer it sits the more the flavor develops.