Tuesday, September 1, 2015

Texas Brisket Roast

Texas Brisket Roast
8 Servings
Ingredients
2 tablespoons chili powder – Recipe below
1 tablespoon sea salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
2 tablespoons brown sugar
2 teaspoons dry mustard
4 pounds beef brisket, trimmed
2 cups water
4 ounces tomato paste
1/2 teaspoon
1 tablespoon sea salt
3 large bay leaves

Method
Preheat the oven to 350 degrees F.Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, and dry mustard.
Season the raw brisket on both sides with the rub, Cover and Place in a roasting pan and let it marinade in the refrigerator overnight. 
Remove roast from refrigerator and let it come to room temperature.  Uncover and roast in oven for 1 hour.
Whisk together the water tomato paste, liquid smoke and sea salt; add the bay leaves then pour it into roasting pan.
Lower oven to 300 degrees F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

Chili Powder

Note: Traditionally chili powder is just 2 - 3  different dried chili pods, grounded together. Here at New Age Soul Food, we like to add cumin to our chili powder.  If you dry roast your chilies and cumin in a frying pan prior to grinding, you'll add an amazing flavor. 

Ingredients
3 ancho chilies
2 pasilla chilies
1 tablespoon cumin seeds

Method
Combine all ingredients in a high speed blender or spice grinder and grind to a coarse/granular powder

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