This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Barbecue Brisket
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- #29316
The secret to this tender brisket is letting it sit in the fridge for 24 hours with nothing but liquid smoke and salt on it. It's then cooked slowly until done, and then refrigerated for another 24 hours. The two-day process is more than worth it!
serves/makes:
ready in:
over 5 hrs
over 5 hrs
2 reviews
ingredients
3 1/2 pounds beef brisket
3 tablespoons liquid smoke
salt to taste
2 teaspoons onion powder
2 teaspoons garlic powder
directions
Place the brisket in a shallow baking dish. Brush all sides with the liquid smoke. Sprinkle the brisket with salt, coating it well and rubbing the salt into the meat.
Cover the baking dish with foil and refrigerate for 24 hours.
Remove the brisket from the refrigerator and let it come to room temperature.
Preheat the oven to 300 degrees F.
Sprinkle the brisket with the onion powder and garlic powder. Cover the brisket tightly with foil and bake at 300 degrees F for 4 hours.
Remove the baking dish from the oven and let the brisket cool to room temperature. Refrigerate the brisket, tightly covered, for 24 hours.
Remove the brisket from any liquid in the baking dish. Slice the brisket against the grain. Serve cold or return the sliced brisket to the liquid in the baking dish. Mix well, cover the dish with foil again, and heat in a 325 degrees F oven until the meat is heated through.
nutrition data
396 calories, 21 grams fat, 8 grams carbohydrates, 42 grams protein per serving. This recipe is low in carbs.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
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reviews & comments
September 15, 2021
I had this tonight...it was great. So tender. And easy, took wait time but otherwise so quick. I heated it in the microwave on 50% power.
September 1, 2011
Outstanding! Best brisket ever! Seriously, I couldn't stop eating it. Poor Brent barely got to try any of it. This is on my very short list of recipes to make again (and again, and again)