Wow. I just had the most succulent, juicy, tender brisket ever. (The leftovers are pictured above.) The recipe can be found here. If you like beef at all, give it a try. I promise that you will not be disappointed. (But note that this is not supposed to be a “barbecue” recipe.)
Seriously, this piece of beef ended up being the highlight of an already pretty good day. I was out getting groceries with my father-in-law at about noon, and we spontaneously decided to buy a chunk of brisket.
“Do you know how to cook this?” he asked.
“Yes,” I answered.
Except … the last brisket I cooked was four years ago. All I knew was that it has to be roasted slowly, at a relatively low temperature. I was thinking that I might just rub some random items from our spice cabinet on it and bake it. I could look online for advice about temperature and duration.
So when we got home, I sprinkled some all-purpose seasoning salt over it, squirted some expired spicy mustard on it, and threw it in the oven. Then, when I was trying to look up how long I should cook it, I found THE RECIPE. With the brisket already baking, I ran to the store and got the ingredients that I didn’t already have, came back home, and put them on the meat 30 minutes into the baking time.
So obviously I didn’t follow the instructions exactly. In addition to the timing differences that resulted from buying the ingredients after putting the meat in the oven, I used the aforementioned expired mustard instead of the dry mustard called for by the recipe. And I used water instead of beef broth, simply because I feel weird adding beef broth to beef — or maybe because I wanted to limit the number of things I bought.
I didn’t measure anything, either. I’m actually morally opposed to the use of precise measurements in the kitchen, on theoretical grounds. I mean, even supposing that there is an optimal amount of ingredient X, why should we expect that amount to coincide perfectly with one of our arbitrarily standardized discrete measures? So I just put heaping spoonfuls in a bowl, mixed them together, and then sprinkled them on the meat. (I definitely put in less salt than the recipe calls for.)
At 5:30 pm, I took it out of the oven, topped it with its own juice, and sliced it. As soon as the knife slid into the meat, I knew that it was a success. The texture was just right. And it smelled glorious. We ate it with some horseradish and savored every bite.
As I said, you really have to try this recipe if you like meat at all. It’s incredibly easy, and it will be well worth the effort. (It just requires patience as you wait for it to bake.)