Homesick Texan’s Sunday Brisket

This is a life changing dinner, made it one pot! Homesick Texan’s Sunday Brisket is easy, over-the-top flavorful, and will change your whole life. If the brisket doesn’t do it, the horseradish jalapeno sauce will!

Dish Count :: 1 Dutch Oven, 1 Cutting Board

I’ve broken my own Cardinal Rule – I’ve turned on the Christmas music before December 1st and I don’t even care! *mic drop* *picks the mic back up, dusts it off, and puts it back on a shelf where it’s supposed to be*.

This year, the Christmas bug hit me hard, and on Thanksgiving day, I couldn’t take it any more! I hopped in my hooptie, turned on the heat, turned up the radio and drove a responsible speed all the way home. Wut now? Such a rebel. 

Ingredients for Sunday Brisket

Sunday Brisket

• Garlic
• Kosher Salt
• Freshly Ground Black Pepper
• Cayenne Pepper
• Molasses
• Yellow Mustard
• Flat Cut Brisket (it will cook more evenly than a tapered cut)
• Onion
• Vegetable Oil
• Beef Broth

Horseradish Jalapeno Sauce

• Horseradish
• Sour Cream
• Garlic, minced
• Pickled Jalapeno
• Salt to taste

I went out and bought my 2015 yearly ornaments this year! This is some weird out of body experience I’m having. Someone call a doctor.

This year’s ornament selection was a glass blown Huck ornament, obviously. And for me, I got a chicken! It’s not entirely random, as every yearly ornament serves a purpose of what has happened over the year or what we hope will happen over the next year. For me, I’ve been wanting chickens for AGES, and in the next year, my big dream is that Ben and I will finally be able to dash off to the country and I can finally get my chickens. We will see. Patience has never been my virtue, so if you hear about us getting kicked out of our apartment because I started homing chickens on our deck, well… you were warned.

And if you’re looking for something to get your in the Christmas spirit, and serve at your holiday table – other than the usual ham – this right here will have you singing Hallelujah!! My best friend gave me Homesick Texan, Lisa Fain’s, cookbook Family Table for my birthday this year, and this one immediately struck me as a must make. Even on the first bite of it, I held it on my tongue trying to suck all of the juices out of it before I continued chewing – like you do with powdery goodness on Doritos. No? Just me? Did I totally just gross you out? Sorry, but whatever you do, you have to understand that this is LIFE CHANGING BRISKET!!

More Inspired Homemade Recipes To Try!

Smoked Brisket Shepherd’s Pie with Jalapeno Cheddar Mashed Potatoes

Corned Beef Sliders

Smoky and Spicy Mexican Red Beer

Homesick Texan’s Sunday Brisket

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• Author: Megan Keno
• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Yield: 6 1x
• Category: Main Course
• Method: Baked
• Cuisine: American

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Description

This is a life changing dinner, made it one pot! Homesick Texan’s Sunday Brisket is easy, over-the-top flavorful, and will change your whole life. If the brisket doesn’t do it, the horseradish jalapeno sauce will!

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Ingredients

Units USM Scale 1x2x3x

Sunday Brisket

• 8 Cloves Garlic, minced
• 1 Tbsp Kosher Salt
• 1 Tbsp Freshly Ground Black Pepper
• 1/4 tsp Cayenne Pepper
• 2 Tbsp Molasses
• 2 Tbsp Yellow Mustard
• 3–4 pound Flat Cut Brisket (it will cook more evenly than a tapered cut)
• 1 Onion,
• 1 Tbsp Vegetable Oil
• 1 cup Beef Broth

Horseradish Jalapeno Sauce

• 1 tsp Horseradish
• 1 cup Sour Cream
• 1 clove Garlic, minced
• 1 pickled jalapeno
• Salt to taste

Cook Mode Prevent your screen from going dark

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Instructions

FOR THE BRISKET:

1. To make the brisket, mince garlic, and combine 2 cloves worth of garlic with salt, pepper, cayenne, molasses, and mustard into a small bowl and stir to form a paste. Rub all over the brisket, and allow the brisket to rest on a plate, unrefrigerated for 1 hour.
2. Cut onion into slivers.
3. Preheat oven to 250 degrees F.
4. In a oven proof pot, or Dutch oven, head oil over medium high heat, add in the onions, and cook until they begin to just brown at the tips.
5. Add in the remaining garlic, and beef broth and scrape the bottom of the pan of any stuck bits.
6. Add in the brisket, fat side up, and spoon onions on top of the brisket. Cover the pot, and place in the oven for 5-6 hours, until the brisket falls apart with a fork.
7. To serve, uncover the pot, and allow the brisket to rest for 20-30 minutes before serving.

FOR HORSERADISH SAUCE:

1. Stir to combine all ingredients.
2. Add salt to taste. Refrigerate until needed.

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Notes

Homesick Texan’s Sunday Brisket – Family Table Cookbook