Erica requested a BBQ beef brisket recipe. Here is the one I came up with. Hope you enjoy it Erica!
4 tablespoons vegetable oil, divided
3 to 4 pound fresh beef brisket
1 clove garlic, minced
3/4 cup diced sweet onion
1 teaspoon smoked paprikia
1 teaspoon chili powder
1/2 teaspoon mustard powder
1/4 to 1/2 teaspoon hot chili flakes or powder
1/2 cup tomato paste
1/2 cup red wine vinegar
2 to 4 tablespoons brown sugar
1 teaspoon salt
Heat a large skillet over medium heat. Add 2 tablespoons oil to pan and allow to heat. Brown beef in hot oil on all sides. In a small sauce pan, heat remaining oil then add garlic and onion. Cook for 4 minutes, stirring often. When onions are translucent, add spices. Cook and stir for 1 minute then add tomato paste, vinegar, sugar and salt. Cook another 3 minutes, stirring frequently. Remove from heat. Tear 2 sheets of heavy duty foil, each about 3 times as big as the brisket. Lay them on top of a baking sheet, one underneath the other. Spoon 1/3 of the sauce onto the foil. Place the brisket on top of the sauce and then spoon the remaining sauce over the meat. Seal foil by triple folding the center then the ends of one sheet then the other. Place baking sheet with foil packet in oven and turn on to 200 degrees. Cook for 8 hours. Remove brisket and open packet. Remove brisket to carving platter and spoon sauce into a separate serving dish. Slice beef against the grain and spoon some sauce over the top. Serve hot and pass the remaining sauce.
Hints: Be sure to purchase a brisket that has not been brined for corned beef. A fresh cut is important. Use more red chili for a spicier finish. Use more brown sugar for a sweeter result. However you like your BBQ, do it that way. Double wrapping the beef in heavy duty foil is the best way to seal in the juices. I think that this recipe could be adapted for a slow cooker. The final product will be very tender and you will need a sharp knife to carve it without shredding it.
Thanks for the request Erica. I hope you try this and let me know how it turns out. I am always open to requests or collaborations to experiment with new dishes. Creativity is a major component of my best kitchen experiences.