This was my first attempt at "low and slow cooking" albeit in an electric oven as opposed to a charcoal smoker. It turned out exceptionally well. A cheaper and tougher cut of meat turned out to be one of the most moist, tender and tasty roasts I have ever done. The recipe is based on Texas Oven - Roasted Beef Brisket, and has been adapted to suit Aussie conditions and availability of the meat cut.
Beef Brisket is the breast of a cow and is normally ordered in large slabs in the States. This type of cut has not been popular in Oz and is normally sold as a rolled pot roast. The slab is available from good butchers as a pre-order, whereas the rolled version is freely available.
After much research, I have estimated the following times for oven roasting a rolled brisket, (the longer the bake, the better):-
100 degC = 3.50 hours/kilo
110 degC = 2.647 hours/kilo
120 degC = 2.20 hours/kilo
Many web pages state 1.5 hours per pound at 250 degF or 3.31 hours per kilo at 121 degC.
Serves: 10. Preparation Time: 15mins. Cooking Time: 7 hours. Resting Time: 1 hour.
Ingredients
2 tablespoons chili powder
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon ground black pepper
1 tablespoon sugar
2 teaspoons dry mustard
1 bay leaf, crushed
2 kilos/4 pounds rolled beef brisket
3 cups beef stock
Method
The original recipe asked to make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf and season the raw brisket on both sides with the rub. I rubbed the brisket with just the salt and pepper only and made a jus with the remaining ingredients
.
Method
The original recipe asked to make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard, and bay leaf and season the raw brisket on both sides with the rub. I rubbed the brisket with just the salt and pepper only and made a jus with the remaining ingredients
.
Set aside jus and rubbed brisket in a roasting pan and let it sit uncovered for at least an hour. The roast will need to be covered later, so a pan with a lid is beneficial otherwise have aluminum foil available.
Pre heat oven to 200 degC, then reduce it to 100 degC and immediately place roast in the oven uncovered, for 2 hours. The initial high temperature helps sear the outer roast and mold the rub to the meat.Add jus to cover 1/2 inch of the roasting pan. Don't let the jus contact the meat. Place the lid or cover pan tightly and continue cooking for 5 hours, or until fork-tender.
Let the meat sit covered for at least thirty minutes ( I prefer an hour). Slice meat thinly across the grain. Thicken the jus with maize flour if necessary and drizzle over the meat.
Other references:-
Kitchen Riffs
Hilah Cooking
Other references:-
Kitchen Riffs
Hilah Cooking
