It’s no secret that I love brisket. After all, I’m Jewish – if you are a Jew who doesn’t like brisket, you better be prepared for a lot of shame and guilt.
You know, more than the normal kind.
A classic Jewish recipe for brisket involves tsimmis – cooking it low and slow for hours with prunes, carrots, onions, and potatoes until it falls apart in tender shreds, ready to be eaten with a spoon. Though I love that sweet and sour sauce, it lacks heat and depth for me. That is where this brisket idea came from – part Jewish, part Mexican, and entirely delicious. As a bonus, it can be made in advance and served room temperature. All you need is time, a food processor, and an appetite.
7 lbs. brisket (with fat cap attached)
7 oz. chipotle Tabasco sauce
2 cups prunes
1 bottle dark beer
3/4 cup water
5 oz. tomato paste
4 Tbps. of salt, or to taste
1. Add 5 oz. of Tabasco sauce to the prunes in your food processor and take the brisket out to get it to room temperature.
2. Pulse until the prunes form a thick paste. Also, preheat your oven to 250F.
3. Add the beer and stir to liquefy a bit. Add the salt here, too.
4. Place the brisket in the roasting pan, fat side up, and spread the marinade all over and under the brisket. You want it covering every surface of the meat.
5. Now, add the water, and
put it in the oven, tightly covered, for about 45 minutes per pound.
6. When the brisket comes out of the oven, let it rest for an hour uncovered. Meanwhile, take the roasting pan juices…
and put them in a stockpot.
7. Add the tomato paste and the rest of the tabasco sauce, and allow the mixture to boil for about half an hour, or until it becomes thick and syrupy, like BBQ sauce.
8. Taste it and add more chipotle Tabasco if it needs more heat (be careful – the heat will intensify as it sits, so if you aren’t serving this right away, wait until serving to season it).
9. When the brisket has cooled enough to handle, slice it against the grain into thin strips. Cut off the fat cap if people you are serving don’t like it (I love it!)
Be sure to save all of that sweet and smoky marinade to top off the slices!
10. Pour off the gravy onto the brisket, then put it in the fridge to store or serve it immediately. To reheat before serving, simply place it in a 300F, covered with tinfoil, oven for 1 hour.
This brisket is so much more than tasty. It is meat at its most primal – deep, zesty, a little sweet, and incredibly savory. It carries the smoky taste of the Chipotle Tabasco with the sweet and sour flavors of tsimmis. The reduced cooking liquid means that the brisket is fork tender without falling apart, and the fat cap melts as it cooks, enriching the meat. The spice becomes intense as it sits, but doesn’t turn hot or burning. This is something that even a spice wimp could handle. With some of that thick BBQ sauce ladled over it and some grilled onions, this is a hearty and satisfying sandwich that is as delicious the night you make it as it is cold for breakfast the next day. Try it with potato salad or some Mexican influenced slaw.
Is it any wonder that I love brisket?
*Disclaimer: I was compensated for this recipe by Tabasco*