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Barbecued brisket of beef
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| Artist: |
_ |
| Categories: |
Asian, Barbecue, Beef, Brisket, Chinese, Ethnic, Meats |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | White wine | | 3
| cup | Apple cider | | 1/4
| cup | Honey | | 2
| tbsp | Dijon mustard | | 1/4
| cup | Soy sauce | | 2
| tbsp | Brown sugar | | 1
| tbsp | Garlic | | 1
| tbsp | Fresh ginger root | | 1
| tbsp | Coriander | | 2
| | Fresh thyme | | 1
| | Beef brisket |
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Procedures:
| 1 | Combine wine, cider, honey, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in dutch oven or heavy roasting pan. | | 2 | Add brisket. | | 3 | Cover tightly and place in oven. | | 4 | Turn oven to 350f and cook 1 hour. | | 5 | Remove brisket from cooking liquid, cover and set aside. | | 6 | Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. | | 7 | Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. | | 8 | Be sure to place charcoal and wood to one side of grill. | | 9 | Arrange brisket on grill so that it is not directly over burning wood. | | 10 | Paint it with some glaze. | | 11 | Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. | | 12 | Add charcoal or wood, small piece at a time, if fire seems to get too cold. | | 13 | Remove from grill, thinly slice meat against grain and serve. | | 14 | Offer any remaining glaze on side |
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