January 31, 2014
Pulled pork is one of my favorite things to cook for a crowd, especially in the summer for some reason. I love that it can feed so many people, yet is so easy to cook. It was this thought that led me to try my hand at cooking a beef brisket recently. I wanted to make something that I could use for several different meals, and since I've never made it before, I was excited to give it a try.
This worked out really well, and I was able to use the meat for several different dishes. First, I served it over mashed potatoes with a side of veggies, next I added some BBQ sauce to it and made sandwiches, and lastly I made quesadillas with it. Everything turned out delicious, AND I had some left over that I put in the freezer for a later date. All in all, cooking this brisket was a huge success. With a little planning and a little time, this brisket went a long way in providing several meals for us. I've already thought of a few more uses for it, so I will definitely be making this again!
6 lbs beef brisket
1/2 cup red wine
2 cans beef broth
1 cup water
1/2 cup Tamari sauce (can substitute with soy sauce)
1 tbsp garlic, chopped
Juice from 1/2 of a lemon
Add the wine, broth, water, Tamari, garlic and lemon in a large roasting pan and stir to combine. Lay the beef brisket, fat side up, into the pan and cover with foil. Place in the refrigerator and let it set for 24 hours.
Preheat oven at 325 and cook brisket for about 4 hrs, or until it comes apart easily when pierced with a fork. Remove from pan and either cut into slices, or shred with a fork (or some of both). This will yield about 8-12 servings, depending on if you slice or shred it, and depending on your serving sizes (definitely at least 6 large servings though).