Sunday, December 18, 2011


Brisket used to scare me.  Would it be a dry, chewy lump when I was through?  Then my friend Carol shared her friend Sally’s brisket recipe and I am scared no more.  It’s kind of hard to screw up.  Because most briskets are 4 lbs minimum, this is great for a crowd or for a few meals during the week.  Take note: it takes 6 hours to cook so plan accordingly but it’s worth it (and it’s not as if you’re standing over the stove or grill the entire time).

Have you ever had the brisket tacos at Taco Diner?  Use this brisket meat and you can have that tasty treat at home.

  1. Center cut trimmed beef brisket (typically 4-7 lbs)
  2. One can of beef broth
  3. One jar of Woody’s Cook n Sauce (I’ve seen it at both Tom Thumb and Central Market.  Careful not to mistake it with the Woody’s Sweet n Sour Sauce.)
  4. Sara Lee white rolls
  5. Your favorite BBQ sauce (I like Salt Lick (mustardy and sweet - available at Central Market) or Sadler's which is kind of hard to find)
Preheat the oven to 275.  Place brisket fat side down in a roasting pan.  Pour one can of beef broth over brisket.  Then pour one jar of Woody’s Cook n Sauce over brisket (make a nice “blanket” of sauce over the brisket).  Cook 3 hours uncovered.

Turn it over (fat side up) and cover tightly with foil.  Cook for 3 more hours.

Once cooked, slice the fat off the top of the meat.  Slice the beef and pour the liquid/sauce in the pan into a container.  Place the sauce in the refrigerator; when cooled, the fat will rise to the top and then skim the fat off with a spoon.  Pour the sauce over the sliced beef to keep it moist and flavorful.

Brisket Sandwiches

Brisket Sandwiches
For brisket sandwiches, slice and place on Sara Lee white rolls.  Top with your favorite BBQ sauce, pickles, onions, or whatever you like on your BBQ sandwich.  Serve with BBQ beans or potato salad (try Kuby’s mustard potato salad) or corn on the cob or…

Brisket Tacos

Brisket Tacos - assembly

For brisket tacos, chop up brisket into small pieces.  On a white corn tortilla, mix/layer brisket and Kraft Mexican style Authentic cheese - it's a combo of queso quesadilla, asadero and manchego cheese.  Fold over tortilla to make a half-moon shape and place it on a warm saute pan/griddle to melt the cheese and make the tortilla slightly crisp (sometimes I have to place a spatula or something on top of the tortilla so it doesn't unroll.  Flip over the filled tortilla and warm the other side too.  Cut into thirds.  Serve with avocado slices.  The kids give it a "muy bien" rating.

Brisket Tacos

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