EASY BRAISED AND GRILLED BRISKET
1 (4 to 5 lb.) beef brisket
1 tbsp. salt
1 tbsp. cracked black pepper
2 tsp. dry mustard powder
1 tsp. sugar
1 medium onion, peeled and sliced
4 to 6 garlic cloves, peeled, chopped
1 cup beef broth (canned is fine)
1 cup water
FOR THE BASTING SAUCE:
1/2 cup mayonnaise
1 tbsp. lime juice
1/2 tsp. Creole seasoning
1/2 tsp. chili powder
Barbecue sauce (of choice, for serving)
TO BRAISE IN THE OVEN:
Preheat oven to 325 degrees F.
Trim some of the excess fat off the top of the brisket.
Make a dry rub of the salt, pepper, mustard powder and sugar. Rub the mixture over both sides of the brisket.
Place half of the onion slices and chopped garlic in the bottom of a roasting pan. Place the seasoned brisket on top of the onions and garlic, and top the brisket with the rest of the onion and garlic. Pour broth and 1 cup water into pan and cover tightly with aluminum foil.
Braise brisket in oven for 1 hour and 45 minutes. Turn oven off and allow brisket to remain in the oven covered for another 15 minutes.
TO FINISH ON THE GRILL:
Heat grill to medium heat. Stir together the ingredients for the basting sauce.
Remove brisket from roasting pan and brush both sides of the brisket with the basting sauce.
Grill brisket for 8-10 minutes on both sides. After taking the brisket off of the grill, allow it to rest for a few minutes before carving.
Serve with barbecue sauce.
Makes 6 servings
Source: Tracey Koch in the Baton Rouge Advocate, June 15, 2006 |