Easy, Moderate, Complex
Yield: 12 servings
- 1 6-7 lb first-cut brisket
- Homemade dry rub
- 1 garlic head, peeled and thinly sliced
- 20 very thin slices of fresh ginger, peeled
- 6 shallots, thinly sliced
- 2 onions, thinly sliced
- 1/4 cup brown sugar (60 ml)
- 2 teaspoons Kosher salt (10 ml)
- 1 teaspoon pepper, crushed
- 1 clove of garlic
- Apple barbecue sauce
- 1 cup apple sauce (250 ml)
- 1 cup ketchup (250 ml)
- 1/2 cup honey (125 ml)
- 1/4 cup molasses (60 ml)
- 1/4 cup soy sauce (60 ml)
- 1 tablespoon Worcestershire sauce (15 ml)
- Juice of 1 lemon
- 1 chipotle pepper, in Adobo sauce, chopped
- 1 onion, peeled and chopped
- 1 clove of garlic, minced
- Salt and pepper
- For the Brisket sandwich
- 8 onion buns, lightly toasted
- Slices of tomatoes to garnish
- Lettuce to garnish
- Deep-fried onion rings to garnish
- Heat oven at 200 ˚F (100 ˚C). On a baking tray covered with parchment paper, put the garlic, ginger, shallots, onions and bake in the oven for 4 hours or until dried. Using a food processor, reduce into powder with brown sugar, salt and pepper. Set aside.
- Coat the brisket with the spice mixture and keep in the refrigerator overnight to flavor the meat.
- For the sauce, in a large bowl, mix all the ingredients together.
- Preheat oven at 350 ˚F (150 ˚C).
- Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly and bake for 4 hours or until fork-tender.
- Transfer brisket to a cutting board and keep warm.
- Strain and pour the sauce in a stockpot and let reduce for about 10 minutes on medium high heat until thick. Remove excess fat.
- Cut the meat with a sharp knife against grain, to desired thickness.
- Garnish onion buns with the meat, sauce, tomatoes, lettuce and top with deep fried onion rings.
- You can buy dried onions and garlic from grocery stores instead of preparing it. The apple barbecue sauce is a recipe on its own and very versatile. It can be used as a dip, as a sauce or as a glaze for other meats (chicken, pork, etc.).
- The Brisket can be served on its own, served with mashed potatoes and vegetables.
- Brisket can also be sliced and frozen for later use.
- Make the brisket the day before and reheat for best flavor.