Dave's Braised Brisket

Preheat oven to 250°.

Season both sides of the brisket with the 3 dry seasonings (feel free to substitute your favorites here, you almost can't go wrong) and in a large Magnalite roasting pan begin to sear the meat on both sides. Then begin sautéing the trinity seasoning mix in some olive oil. You can do this in the same pan or in a separate skillet, which you would then add to the roasting pan when it is ready. Meanwhile put the bouillon cubes in a large measuring cup with 4 cups of water and nuke till it boils, then stir till dissolved.

Once the meat is seared and the seasoning mix is well sautéd add the broth you just made. This will probably cover the meat about halfway up.

*Next, pour your choice of grilling sauce or marinade over the top of the brisket. I like to use Anna Mae's Smoky Sweet Chipotle Oven and Grill Sauce. You can find this at Winn-Dixie. Stubb's Beef Marinade is also good for this application. Use whatever you like!

Place the lid on the pan and cook in oven for 8-10 hours. You want the meat to literally fall apart when you stick a fork in it. You can baste the meat with more grilling sauce/marinade if you like during the cooking process, depending on how intense you want the flavor to be.

To serve, take the brisket out of the pan and place it on a serving platter. Use a sharp knife to slice into about ½" strips. Then you can pull the meat apart once it cools. (Think pulled-pork style.)

Strain the juice in the pan to get out the onions and good stuff, you can use this like a relish on top on the meat. At our house we take the pulled apart meat, the relish and then dress up a nice big piece of po-boy bread to our liking and eat a GREAT sandwich.

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