Baycrest

26 BrainMatters FALL/WINTER 2018 CUT-WITH-A-FORK BBQ-SAUCED BRISKET W e've had our fair share of bad brisket. Leathery or slippery seemed to be the only two options for this tough cut of meat. Well, the days of trying to hide it from the hostess under the peas and potatoes are over. Taking her cue from the Texans, Lisa Gnat from BiteMeMore.com and co-author of three best-selling cookbooks goes the low-and-slow approach, baking the brisket at a low temperature for a long time. She takes tenderizing one step further, marinating the brisket overnight in a flavourful spice rub before coating it in a homemade tangy barbecue sauce. Slow cooked until meltingly tender, the only thing bad about this braised brisket is how little gets left over. INGREDIENTS Brisket Rub • 1 tbsp paprika • 2 tsp freshly ground black pepper • 2 tsp garlic powder • 2 tsp chili powder • 2 tsp brown sugar • 1/4 tsp cayenne pepper • 1 (5 1/2 - 6 lb) beef brisket BBQ Sauce • 2 cups ketchup • 1/2 cup packed brown sugar • 1/3 cup white vinegar • 1 tbsp yellow mustard • 1 1/2 tsp chili powder • 1 tsp garlic powder • 1 tsp ground cumin • 1 tsp fresh lemon juice • 1 tsp freshly ground black pepper • 1/2 tsp kosher salt • pinch of cayenne pepper • 2 tbsp margarine • 2 cups beef broth DIRECTIONS 1) For the brisket rub, in a small bowl, combine paprika, black pepper, garlic powder, chili powder, brown sugar and cayenne. Pat brisket dry and season both sides of the meat with the rub. Cover meat and let marinate refrigerated 6-24 hours. 2) For the barbecue sauce, in a medium saucepan, combine ketchup, brown sugar, vinegar, mustard, chili powder, garlic powder, cumin, lemon juice, black pepper, salt and cayenne. Bring to a boil over high heat. Stir to dissolve sugar, reduce heat to low and simmer 20 minutes, stirring occasionally. Whisk in margarine when sauce has finished cooking. Set aside. 3) Bring brisket to room temperature before cooking. Preheat to 300F. Place brisket in a large roasting pan, fat side up, and pour beef broth and 1/2 cup of the prepared barbecue sauce in the roasting pan and over the top of the meat. Cover pan tightly with aluminum foil and cook 4 hours until brisket is fork tender. Transfer to a carving board and let rest 20 minutes. To serve, remove fat cap and slice meat thinly against the grain. Serve with remaining barbecue sauce. Serves 6-8 For more articles like this visit Pictured right: Lisa Gnat (left) and Julie Albert, the saucy sisters from BiteMeMore.com baycrestfoundation.org/brainmatters.

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