Chef Kathy’s Rainy Day Brisket
In the winter or on days when we don’t feel like firing up the smoker, my wife Chef Kathy makes this simple brisket in the oven. It’s fantastic. Kathy says the secret is to use a heavy French or Dutch oven that seals well, holding in the moister.
This recipe can be doubled for a whole brisket.
1 Beef Brisket, flat (Brisket comes in two cuts the flat and point)
½ cup Soy sauce
2 (or 3) bottles of Modelo Negro or your favorite dark beer
1 Bottle of your favorite barbecue sauce (I like bill Johnson’s Mesquite flavor)
3 cloves of garlic, chopped fine
1 Tbl brown sugar
Place the brisket in a large cast iron Dutch oven. Mix all other ingredients well and pour over the brisket. Start with 2 beers and if the sauce does not completely cover the brisket add another beer. Place the lid on the Dutch oven and bake for 4 hours at 375°f. Slice or shred the beef and mix with sauce in bottom of the pan. Serve on fresh French bread or onion roll.