Brisket
I’m James and that’s how you cook a freakin’ brisket
Passover brisket is one of my favorite preparations for this awesome cut of meat. This is my freeform take on a written recipe from a co-worker’s mother.
All you need is a good cut of brisket, any size will do.
Caramelized onions. (Timelapse included)
Beef stock.
BBQ sauce or Chili Sauce.
Salt, pepper, and some chili powders.
Season the meat, sear it on both sides.
Add beef stock about halfway up the meat.
Cook for an hour.
Take it out and add BBQ sauce and caramelized onions to the top of the brisket.
Cover and put back into the over at 300 for 2 more hours.
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