Include in Print View:

Texas Beef Barbecue2

Texas Beef Barbecue2 recipe image
This American main features Beef Brisket -- In 1 Piece, Catsup, Cider Vinegar, Worcestershire Sauce, Cube) Butter. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. 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.
Cooking Method: , , , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 12
Calories: 1132.8
Dietary: Gluten-free
Description
This American main features Beef Brisket -- In 1 Piece, Catsup, Cider Vinegar, Worcestershire Sauce, Cube) Butter. It delivers hearty, protein-packed satisfaction, smooth, comforting richness. 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
  • 3 1/2 pound Beef Brisket -- In 1 Piece
  • 1 cup Catsup
  • 1/2 cup Cider Vinegar
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup (1/2 Cube) Butter
  • 3 Ribs Celery -- Finely
Directions
  1. 1
    Chopped 1 md Onion -- Finely Chopped 2 Cloves Garlic -- Minced 1 md Fresh Or Canned Green Chile Seeded And Minced -- OR 2 ts Chili Powder 1 ts Paprika 1/2 ts Salt 1/2 ts Freshly Ground Black Pepper When the fire has burned down to hot coals,
  2. 2
    spread to provide moderate
  3. 3
    heat and fit a drip pan in front of in the center of the coals.
  4. 4
    Place the brisket, fat side up, over the drip pan.
  5. 5
    Cover the grill and adjust the dampers to maintain slow steady heat.
  6. 6
    While the meat is cooking, in a sauce pan
  7. 7
    combine all of the other ingredients, blending well, and
  8. 8
    simmer for 10 minutes.
  9. 9
    After 1 hour, baste the meat lightly with the sauce and turn the meat as needed to cook evenly.
  10. 10
    Replenish the fire as needed, but don't pile the coals, as the brisket should cook slowly.
  11. 11
    Cook 4 to 5 hours total until the meat almost falls apart.
  12. 12
    Sprinkle 2 to 3 handfuls of hickory chips, that have been soaked in water, over the coals.
  13. 13
    Cover the
  14. 14
    grill or enclose the top of the meat in a sheet of foil, tucked around the bottom edges of the meat and
  15. 15
    let the hickory smoke the meat for 10 to 15 minutes.
  16. 16
    Remove the cover and brush the meat with the sauce.
  17. 17
    Place the meat on a plat!
  18. 18
    ter and slice.
  19. 19
    It will crumble.
  20. 20
    Serve the meat and the remaining sauce on split and buttered sandwich buns.
  21. 21
    Any leftover sandwiches can be frozen and reheated in a Microwaveor conventional oven, or the shredded meat and sauce can be frozen together to reheat later for sandwiches

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1132.8kcal
% Daily Value *
Total Fat 72.0g111%
Saturated Fat 31.5g158%
Cholesterol 342.1mg115%
Sodium 1502.1mg63%
Total Carbohydrate 5.0g2%
Dietary Fiber 1.9g8%
Sugars 2.1g
Protein 104.7g210%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: american, baking, barbecue2, beef, blending, brisket, butter, catsup, celery, cider, cube, finely, grilling, main, microwave, piece, sauce, simmering, smoking, texas
Read it online: https://www.chefs-mate.com/recipe/texas-beef-barbecue2/