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Oven-Braised Barbecued Brisket
Glorious American Food
by Christopher Idone, 1985, Random House
4- to 5-pound brisket, covered with 1/4 inch of fat
Kosher salt and freshly milled pepper
1/4 cup vegetable oil
2 cups chicken or beef stock
Hank Coleman’s Barbecue Sauce (recipe follows)
[Although Mr. Idone does not specify that the baking pan be
during the cooking process, we are at a loss to understand otherwise
why he would call this “Oven-Braised” Brisket. We choose to cover
especially considering the long cooking time.]
Preheat the oven to 325 degrees [F].
Let the brisket come to room temperature. Salt and pepper the
In a large, heavy skillet, heat the oil over moderately high
the brisket, fat side down, for 3 or 4 minutes, or until a crust
Turn and brown the other side.
Place the brisket in a shallow baking pan with the [chicken
or beef] stock
and bake for 2 hours. Coat the brisket on both sides with
half of the sauce.
Return to the oven and continue to bake for 2 to 3 hours,
or until tender.
Remove and let the brisket rest for 10 minutes before
slicing. Serve with
the remaining barbecue sauce.
Hank Coleman’s Barbecue Sauce
4 cups Ketchup [or use best-quality
Grated zest of 1 large lemon
Juice of 2 large lemons
1/4 cup Creole mustard (such as
Zatarain’s from Baton Rouge)
2 tablespoons Trapees Louisiana Red Sauce
or 1 1/2 tablespoons Tabasco Sauce
1/4 cup Worcestershire sauce
2 tablespoons molasses
2 tablespoons sugar
1 clove garlic, chopped
2 tablespoons red wine vinegar
In a large nonaluminum saucepan, combine all of the sauce
and warm through over low heat. Do not allow to simmer or
Remove the sauce from the heat and set aside until ready to use.
Stored airtight in the refrigerator, the sauce will keep for weeks.
The sauce may be used for 4 pounds of ribs (single or rack), a 4-pound
brisket, or 3 halved or quartered chickens.
Makes about 5 cups.
Barbecued Texas Beef Brisket
Texas Smoky Short Ribs
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