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Slow Roasted Beef Brisket Recipe

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This recipe for Slow Roasted Beef Brisket is from The Anderson Family Cookbook, Vol.I, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Find the largest whole Beef Brisket you can, 15 lbs. works for me.
Sam's Canadian Steak seasoning. Emeril Steak seasoning works even better if you can find it.
Directions:
Directions:
The thing to remember when doing brisket this way is when to start. You need to begin about twelve or thirteen hours before you plan to eat. Cover the countertop with Glad Wrap and place the brisket on the wrap. Coat both sides of the brisket with a liberal dose of seasoning. Wrap the entire brisket in glad wrap; 2 or 3 layers thick. Now take the completely wrapped brisket and wrap it in two layers of aluminum foil. Make sure the seams of the foil all are at the top of the package. This is to insure that as the brisket slow cooks, it does not lose a single ounce of those precious juices. Bring the oven up to a temperature of 350ºF. Place the brisket, double wrapped in Glad Wrap and in foil, on an open rack in the oven and reduce the temperature to 180ºF. Now sit back and forget it for twelve hours. Be patient. Before you remove the brisket from the oven do two things. First, take a long thin blade or skewer and test the tenderness of the brisket. DO NOT remove the package from the oven unless you are satisfied that it is tender enough to pull apart. Second, the package will be bursting with very hot and very tasty liquid; be very careful not to create an arm that looks as raw as the beef you started with.
Number Of Servings:
Number Of Servings:
20 - 30 depending on the size of the brisket and the appetite of the crowd.
Personal Notes:
Personal Notes:
This technique comes from "Cooking with Emeril" and if you know anything about this man's abilities..... BAMM!

 

 

 

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