I had planned on making beef brisket this week, which takes a loooooooong time. Here's the dilema- in the summer, how do you plan on staying home for an entire afternoon to let a brisket cook low and slow? My problem was solved when my husband told me the cable guy would be coming on friday afternoon. Thanks honey:) Brisket just seems like summertime food and you don't need a bbq pit to pull it off either.
from Better Homes and Garden Cook Book
1 3# brisket, trimmed of most fat
3/4 c water
1/2 c onion, chopped
3 T worcestershire sauce
2 T cider vinegar
1 T chili powder
1 t beef bouillon (I like Better Than Beef)
1/8 t red pepper
2 cloves garlic, minced
1/2 c chili sauce
2 T brown sugar
1 T flour
Preheat oven to 325F. Prep meat, place in a 9x13 pyrex baking pan and salt and pepper well. In a small bowl stir together water, worcestershire, vinegar, chili powder, beef bouillon, red pepper and garlic. Set aside. Chop onion and place on top of meat. Pour sauce over meat, cover pan with foil and place in oven for 3 hours.
Remove meat from the pan to a cutting board, let sit for a few minutes. Pour the pan juices (add water to equal 3/4 c if needed) to a med saucepan. Add chili sauce, brown sugar and flour. Cook and stir over med-high heat til thick and bubbly. While sauce is thickening slice the meat thin against the grain of the meat. Serve the meat with the sauce, fresh corn on the cob and a baked sweet potato.