So a couple of weeks ago I was Inspired by the Homesick Texans recipe for Brisket. She captivated me by her words of wisdom. I also thought to myself I like a good brisket but I need to make it my own so I quickly focused on what’s in my kitchen and started to create a Brisket of my own. I love to be inspired this way because when you make it your own at the same time you are paying homage to the person who created it but you have created your own recipe.
Beef Brisket Ingredients
1 (5 pound ) beef brisket with Fat on top
½ cup of Rudy’s Rub
2 Large Onions Sliced Thinly
Ginger Tamari Marinade
Ginger Tamari Marinade Ingredients
2 teaspoons salt
2teaspoons pepper
2 Tablespoons Crushed Ginger
8 cloves of Crushed Garlic
½ cup Tamari sauce
2 Tablespoons Worcestershire sauce gluten free
½ cup liquid smoke plus an additional.
½ cup coffee left over from mornings pot of coffee
½ cup apple cider vinegar
Equipment:
1 Dutch Oven I used my Calphalon Dutch Oven its large enough and it keeps all the moisture in so the meat and the oven can do their magic together.
Directions:
Take meat out of packaging and season with Rudy’s Rub on both sides and Marinate in Dry Rub for 24 hours.
Next Day pull out of Refrigerator and bring to room temperature this could take up to three hours to do depending on size of meat. and Place Sliced onions on top while coming to room temperature.
Preheat oven to 250 degrees
In a large measuring cup Make Ginger Tamari Marinade add Salt, Pepper, Crushed Ginger, Crushed Garlic, Tamari sauce, Worcestershire sauce gluten free, liquid smoke, coffee and apple cider vinegar. Whisk Together.
In Your Dutch oven Place your meat Fat side up.
Poor Marinate over meat. Place in oven at 250 degrees and cook with lid on, in Dutch Oven an hour per pound!
DO NOT REMOVE LID OR OPEN AT ANYTIME DURING THIS PROCESS.
Cook for 5 hours, That’s right 5 hours! I served it warm with Potato Salad and Cream Corn My oh My What a fabulous Meal.
Enjoy and Bon Appetit
Sheila Fretz
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