alexandra alger


A Beef to Warm the Bones

How could I have forgotten about Liz Ann’s brisket recipe? It’s tender and smoky (you’ll see why in a minute) and utterly delicious, without or without a hearty roll or hamburger bun and BBQ sauce, but I recommend both. Good thing Super Bowl XLIX, or I should say the need to make food for my Super Bowl XLIX guests, led me to rediscover this tasty crowd pleaser.

Punxsutawney Phil is predicting six more weeks of winter. What else is new? We East Coasters (north of Washington, D.C., anyway) know that February is always cold and crummy, and let’s face it, much of March is, too. In other words, the time for brisket is now!

Liz Ann’s Brisket

1 brisket of beef, approximately 5 pounds
1 TB natural liquid smoke
2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder
1 tsp. dry mustard
1 cup beef stock
Preheat oven to 325 degrees.

Combine spices in a small bowl and mix well. Brush brisket with the liquid smoke, then rub spices into brisket. Place meat in a covered Dutch oven and bake until fork-tender, about 3 1/2 hours. Begin checking after 2 1/2 hours; if natural juices have dried up, add the cup of beef stock.

Remove from oven. Cool slightly then cut meat into 2-inch strips. Using two forks, pull meat apart, Return meat to pan juices (you can add more beef stock if needed).

Serve on sandwich rolls with BBQ sauce. Great with cold beer. Makes 8-10 sandwiches.

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