When my mother became
ill and needed to be hospitalized a little over a month ago, I knew I had a big
job ahead of me. Yes, caring for my
mother (who is now recovering in a skilled nursing center, I’m happy to say) by
keeping a very close eye on hospital staff was work, but even more daunting was cooking for my
dad. Three times a week I’d run (and
still do) full meals (dessert included) out to him to keep him well nourished. He’s happy with pretty much anything (Although
I think he’s still reeling from the Torta Rustica not knowing, with a name that
contained the word “Torta,” if it was a main
dish or a dessert!) but, basically, he’s a meat and potatoes man. So it was time, I thought, to pull out the
meat-and-potatoes-man cookbook, Cooking
the Cowboy Way: Recipes Inspired by Campfires, Chuck Wagons, and Ranch
Kitchens
. The recipe below is adapted from the King Beef Oven Brisket in the book and was
deemed “Outstanding” by my dad. I have to say that
he’s right. It was the best brisket that
I think I’ve ever eaten.
. The recipe below is adapted from the King Beef Oven Brisket in the book and was
deemed “Outstanding” by my dad. I have to say that
he’s right. It was the best brisket that
I think I’ve ever eaten.
“Outstanding" Beef Brisket
1 tablespoon Penzey’s
Chili Con Carne Seasoning
(can substitute chili powder)
1-1/2 teaspoons Kosher salt
1 tablespoon dried
minced onion
1-1/2 teaspoons garlic
powder
1 teaspoon dry mustard
1/2 teaspoon freshly
ground black pepper
1-1/2 teaspoons sugar
1 teaspoon espresso
powder
1/2 teaspoon Penzey’s Northwoods
Fire Seasoning (optional)
1 4-pound beef
brisket, trimmed
1 1/2 cups beef
stock or broth
Preheat the oven to 350 degrees F.
To make the rub, combine the chili seasoning, salt, onion, garlic powder,
mustard, pepper, sugar, espresso powder, and Northwoods Fire Seasoning in a small bowl, and mix
thoroughly.
Season the brisket on both sides with the rub. Place in a roasting
pan or Dutch oven and roast uncovered for 1 hour.
Add the beef stock or broth and enough water so that there's about
1/2 inch of liquid in the pan.
Cover tightly with heavy foil (or the lid, if using a Dutch oven),
decrease the oven temperature to 300 degrees F, and continue cooking for 3 more hours or until fork-tender.
Slice the meat thinly across the grain. Top with the juices from
the pan, and serve to the hungry man in your life!
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