Baked Brisket

Dickey's Barbecue Pit Recipe

Serves 8 to 10

1 (6 to 7 lb) beef brisket
2 tablespoons coarse sea salt
1 teaspoon black pepper
2 oz canned beef stock
2 oz red wine
1 onion, sliced
2 cloves garlic, crushed
2 tablespoons Worcestershire sauce

Preheat oven to 225 degrees.
Rub the brisket thoroughly with salt and pepper, and use the knife to score the brisket in a tic-tac-toe pattern so that the spices will better penetrate the meat. Place the brisket in a large roasting pan, fat side up. Pour the stock, wine, onion, garlic, and Worcestershire sauce around the brisket. Cook, covered, for 7 to 8 hours. The meat should be fork tender when done.

Transfer the brisket from the baking pan to a cutting board and allow it to sit and drain until the brisket reaches room temperature. Trim the fat and slice the meat across the grain.

To serve with Au Jus, save the pan drippings and skim off as much fat as possible. Cook the drippings over medium heat until the liquid is reduced by half. This will concentrate the flavor of the gravy. Make a different side sauce by mixing equal parts mayonnaise and sour cream, and add store bought horseradish to taste.