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!
Ingredients
Units
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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
Instructions
FOR THE BRISKET:
- 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.
- Cut onion into slivers.
- Preheat oven to 250 degrees F.
- 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.
- Add in the remaining garlic, and beef broth and scrape the bottom of the pan of any stuck bits.
- 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.
- To serve, uncover the pot, and allow the brisket to rest for 20-30 minutes before serving.
FOR HORSERADISH SAUCE:
- Stir to combine all ingredients.
- Add salt to taste. Refrigerate until needed.
Notes
Homesick Texan’s Sunday Brisket – Family Table Cookbook