Brisket is a cut of beef from the chest area of a cow or steer. This area of the cow is generally tough, with a great deal of connective tissue and little fat marbling inside the meat. Despite the tough cut, tender, slow-cooked brisket is a favourite main course in many areas of the country. Most barbecue restaurants prepare their brisket in a grill or smoker, but you can also bake flavourful briskets in your oven at home.
Trim the excess fat from the top and sides of the brisket. Sprinkle both sides with garlic powder, pepper and seasoning salt. Place the brisket in a roasting or baking pan and sprinkle the chopped onion on top. Pour the Worcestershire sauce and liquid smoke over the meat. Cover the baking pan tightly with foil and allow it to marinate in the refrigerator overnight.
Preheat oven to 135 degrees Celsius. Bake the brisket, covered, for approximately four to six hours, or for approximately an hour and 15 minutes for every pound, until the meat is very tender. Remove it from the oven and allow the brisket to rest for another hour. Cut the meat across the grain into thin, narrow slices approximately 1/4 inch thick. Serve with your choice of barbecue sauce.
Mix a 28.4gr. package of onion soup with about 1/4 cup of Worcestershire sauce and seasoned salt or black pepper to taste for a variation on the traditional recipe. Sprinkle the brisket with salt, pepper and the onion soup. Pour the Worcestershire sauce on top of the brisket, add a cup of water to the pan and cook for about an hour at 191 degrees Celsius. Then reduce the heat to 148 degrees C and cook the brisket until you can pull it apart easily with a fork. Allow it to rest for an hour before cutting and serving.
Mix a 340gr. can of cola with a 28.4gr. packet of dry onion soup mix and a 354ml. bottle of chilli sauce for another alternative. Preheat the oven to 149 degrees Celsius. Line a baking pan with aluminium foil and place the brisket in the pan. Mix the ingredients together, pour them over the brisket and cover the pan tightly with foil. Bake the brisket for about three or four hours or until tender, then cut and serve. Pour the juices in the pan over the individual slices of brisket as a sauce.
A 2.27-2.72kg. brisket serves eight to 10 people. Serve brisket with side offerings such as dill pickles, onions, fresh or pickled jalapeños and bread or Texas toast.
Keep the oven temperature low. This cut of meat is tough and stringy if it is cooked rapidly at high temperatures.