My impulse buy of the day, yesterday, was a brisket – they were on sale in my WASP grocery store for Rosh Hashanah.
Brisket is not one of my normal go-to’s in the beef department. I don’t have a Jewish bubbe and the only briskets my grandmother ever cooked were corned – especially since my grandfather’s birthday was March 17th. If I want brisket, I’m pretty much on my own.
So… I figured I would do what any self-respecting California gentile would do – oven BBQ it with Mexican/Southwestern spices and then make a BBQ sauce to serve with it. Why not, right?!?
- 2 tbsp smoked paprika
- 1 tbsp chipotle powder
- 1 tbsp cumin
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp sugar
Mix all ingredients well. Dredge brisket in spice mixture, pressing well.
Place in a 210°F oven – uncovered – for 6-8 hours, depending upon size.
During last hour, pour 1/4 cup whisky over brisket and cover with foil.
- 1/2 cup ketchup
- 1/4 cup whisky
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp chipotle powder
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp pepper
Mix all ingredients in small saucepan. Bring to boil, reduce heat, and simmer about 5 minutes.
It was a success!
I think one of the reasons I’m not crazy about brisket is because, traditionally, it’s cooked to death. I prefer a slice of something, not a spoonful of shredded whatever. This came out just the way I like it – perfectly tender, but with actual structure. It had just enough heat to be interesting, and the whisky offset the heat, nicely.
The side dish was sweet potatoes and leeks braised in the oven.
There’s a half of a brisket in the freezer for another day and time… Maybe I’ll go Asian with it…