A BBQ Brisket – Texas Style

A LITTLE NOTE: Most of the time the recipes I have shared in the past were from my “Main Line Recipes” railroad cookbook, but this particular recipe is from the March, 2019 issue in the Food Network Magazine. I am guilty of changing just a few of the ingredients. I was intrigued by the FNM recipe because it included a brisket which served a purpose for a St. Patrick’s Day meal. I think you will like it.

Editor’s Note: Looking to put an American twist into your St. Paddy’s Day celebration? Well, this Texas style brisket is sure to give you a zing as you dance an Irish jig. I would like to also take a moment to remind you that St. Patrick’s Day is just over a month away and your Leona Valley Sertoma will once again be hosting their annual traditional St. Patrick’s Day dinner. For more details about this upcoming event, please click here. – Jan

A BBQ Brisket Texas Chili

One – 2 ½ Lb. Brisket – One Tsp. Smoked Paprika – Two Tsp. Ground Cumin – One Clove Garlic, Minced – Salt & Pepper to Taste – Two Tbs. Vegetable Oil ~~ Cover the brisket on all sides with seasoning – Brown on all sides in the oil. Drain meat from oil – Place meat in sturdy foil and bake @ 350 degrees until tender about three hours or more if needed.
Brown one cup diced onion, one red & yellow bell pepper diced in one Tbs. oil / drain oil. Add one can each of black, white kidney beans, one large can each crushed and diced tomatoes, one small can tomato paste, three cups beef broth, two cups water, three Tbs. dark brown sugar, one Tbs. apple cider vinegar.
Remove brisket if tender, remove fat and chop into small pieces – Add all ingredients together in a large pot – Add ½ cup BBQ sauce and simmer until all flavors are married – Garnish with shredded cheese, chopped scallions, chopped cilantro and serve with tortilla chips of choice…. Bon Appétit from Granny Jan

For a downloadable pdf copy of the recipe click this link: A St. Patrick’s Day Brisket

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