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Brisket with a Kick

January 28, 2013

SpicyBrisket_1

 

This meal was a lesson in improvisation. A true test of kitchen know-how, thinking on your feet, and a bit of luck. What I’m referring to is the story of how this delicious happy accident brisket came to be.

I had decided to cook up a pot of brisket on Saturday, knowing that it was an easy one-pot meal and I was sure to find a good recipe in our Complete Meat Cookbook that we were given for Christmas. The recipe I found was called “Pam’s Mom’s Brisket,” and from my understanding its a pretty classic old school recipe. By “old school,” I mean that the main ingredients (besides the meat) were bottled chili sauce and a packet of onion soup mix – that semi-homemade ease, despite the unhealthy additives – kind of old school, which I try to avoid. I figured right off the bat I could just substitute the soup mix for actual dried spices, which worked out pretty easily. However, the chili sauce was a different story.

When I first read “chili sauce,” I of course thought it meant Sriracha. So I thought, well I like Sriracha, but a whole cup of it seems excessive, so I ended up just using a half cup and hoping for the best. Meanwhile (and may I note, cart before the horse is classic Allison), I decided to look up exactly what was meant by this “chili sauce.” Turns out its a Heinz product that’s pretty similar to ketchup, give or take a few spices. OH. OKAY. Now what?

Seeing as my brisket was now a tad on the spicy side and lacking in depth, I decided to take it’s destiny into my own hands; And using what I had on hand (some homemade ketchup, just enough beef broth) combined with my previous experiences in brisket/pot roast making, I believe I not only saved the meal, but created an awesome alternative to a typical brisket!

Brisket with a Kick!

  • 3 medium onions, sliced thin
  • 2 celery ribs, chopped
  • 1/2 cup Sriracha
  • 2/3 cup ketchup or homemade primal ketchup (*recipe follows)
  • 1 bottle lager beer
  • 1/2 cup water
  • 2 cups beef broth
  • 2 tsp dried parsley flakes
  • 1 tsp onion powder
  • 1 tsp turmeric
  • 1/2 tsp celery salt
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 4-5 lb brisket, with most of the fat trimmed off
  • kosher

Preheat oven to 350 degrees Fahrenheit.

Combine all ingredients but meat and kosher salt in a large dutch oven pot, stirring to combine. Sprinkle brisket with the kosher salt on all sides, and add to the pot, spooning some of the sauce over the top of the meat. Cover the pot and place in the oven. Cook for 4 hours, checking about halfway through to shift around the meat, making sure its still moist on top. The meat should come apart easily with a fork when done.

*Homemade Primal Ketchup (from Primal Blueprint Healthy Sauces, Dressings, and Toppings, by Mark Sisson and Jennifer Meier)

  • 1 6 ounce can tomato paste
  • 1/4 cup apple cider vinegar
  • 2 tsp honey
  • 1 tsp molasses
  • 1/4 cup water
  • 1/2 tsp salt
  • 1 garlic clove
  • 1 TBSP finely chopped onion
  • pinch of allspice

Combine all ingredients in a blender and process until smooth.

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3 Comments leave one →
  1. February 10, 2013 4:50 am

    Love the paleo element here! I love reading your blog, and wish to nominate you for the Very Inspiring Blogger Award. Your mission (if you choose to accept it, by which I won’t be offended if you don’t) is to 1) display the award logo, 2) link back to the person giving the award, 3) state 7 things about you, 4) list 15 blogs that you wish to nominate, 5) notify these bloggers of the award and the rules. The person that nominated me is here: http://theleapingllama.net/ Fabulous work here!

  2. March 12, 2013 3:58 pm

    This recipe sounds ridiculously yummy! I’m trying this tonight!

  3. cheryllovesfood permalink
    September 5, 2013 7:04 pm

    Fantastic recipe! I love brisket!

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