I'm not a big brisket fan. Not when it's braised and swimming in liquid anyway, and I realize that it is an almost heretical thing for a Jewish woman to admit. But there it is.
However -- SouthWest style brisket? With barbecue sauce and dark, crusty burnt ends?
Oh yes! Love that. And now that grilling season has arrived (at least here in Connecticut), I can have some!
Briskets were on sale recently at Fairway supermarket, so I bought a whole, gigantic piece and cooked it with a new recipe for barbecue sauce.
The instructions on how to cook brisket before grilling it are here.
Here's the recipe for the barbecue sauce. Keep slathering it on the meat. If you make a smaller hunk, you can keep the rest of the sauce in the refrigerator for a few weeks.
Applesauce and Tomato Barbecue Sauce
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large cloves garlic, chopped
- 1-1/2 teaspoons chopped chili pepper
- 1 teaspoon chopped fresh ginger
- 1 cup tomato sauce
- 1 cup apple sauce
- 6 tablespoons honey
- 1/3 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1 tablespoon chili powder
Heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic, chili pepper and ginger and cook, stirring occasionally, for 2-3 minutes or until softened. Add the tomato sauce, apple sauce, honey, cider vinegar, soy sauce and chili powder and stir until the ingredients are well blended. Simmer the sauce for 25-30 minutes, or until thickened.
Makes about 2-1/2 cups