This American main features Fresh lime juice, Madeira wine, Olive oil [use extra-virgin], Beef brisket – 4 to 5. It delivers hearty, protein-packed satisfaction, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Marinated Beef Brisket, Texas Style
Description
This American main features Fresh lime juice, Madeira wine, Olive oil [use extra-virgin], Beef brisket - 4 to 5. It delivers hearty, protein-packed satisfaction, bright, zesty notes. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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pounds Texas Dry Rub - see recipe Combine the rub, lime juice, Madeira and olive oil in a blender.
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Process until it becomes a smooth paste.
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Or combine the ingredients in a small nonreactive bowl and stir into a paste.
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Scrape the paste from the blender or bowl.
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With your hands lightly oiled, rub the paste into the brisket, coating both sides well.
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Cover the brisket with clear food wrap and marinate for a minimum of 36 hours in the refrigerator.
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Remove the brisket from the refrigerator and
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let it sit at room temperature (for about 1 hour) before you begin to
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cook .
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TO COOK OUTDOORS, use a covered kettle grill or water smoker.
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In a kettle
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grill , indriectly
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cook the brisket over a water pan containing a basting liquid of water, orange juice, wine or something similar for about 2 hours per pound, refreshing the coals with damp smoking chips every couple of hours.
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The brisket should have a dark crust when finished.
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If you are using a water smoker, follw the manufacturer's instructions.
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Remove the brisket from the grill and let it stand for 10 minutes before slicing.
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TO COOK INDOORS, preheat the oven to 200F (93&# 194;°C).
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Put the brisket in a roasting pan and place in the center of the oven.
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Roast for 2 hours per pound, undisturbed.
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Remove the brisket from the roasting pan and let stand for 10 minutes before slicing.
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If you like, combine the pan juices with some warm barbecue sauce for serving.
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To serve, slice the brisket across the grain.
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Place overlapping slices on a large platter, drizzle with barbecue sauce and
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garnish with grilled red onions rings
Nutrition Facts
Servings 10
- Amount Per Serving
- Calories 198.8kcal
- % Daily Value *
- Total Fat 16.9g26%
- Saturated Fat 3.8g19%
- Cholesterol 29.2mg10%
- Sodium 27.3mg2%
- Total Carbohydrate 0.4g1%
- Dietary Fiber 0.0g0%
- Sugars 0.1g
- Protein 9.8g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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