Categories: Beef Main Dish
Ingredients
- 2 Tbsp. chili powder
- 1 1/2 tsp. pepper
- 1 tsp. crushed dry bay leaves
- 3/4 tsp. salt or garlic salt
- 1 piece center- cut beef brisket (4 to 5 lb), trimmed of surface fat
- 4 tsp. liquid smoke
- Hot and spicy sauce:
- 1 bottle (14 oz., 1 1/2 cups) ketchup
- 1/2 cup water
- 1 tsp. liquid smoke
- 2 tsp. celery seed
- 3 Tbsp. dry mustard
- 1/2 cup butter or margarine
- 1/4 tsp. cayenne
Directions
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Mix chili pepper, bay leaves and salt. Rub mixture all over meat. Place meat in a 2-inch- deep pan about 10 by 14 inches. Cover and chill at least 6 hours or up until next day.
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Rub meat on both sides with liquid smoke; cover tightly with foil. Bake in a 325 degrees oven until meat is very tender when pierced, about 4 1/2 hours. Transfer beef to a board and cut into thin slices. Skim fat from pan juices and stir juices into the hot and spicy sauce. Add sauce to meat to taste.
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Hot and Spicy Sauce:
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In a 2 to 3 quart pan, combine ketchup, water, liquid smoke, celery see, brown sugar, Worcestershire sauce, butter and cayenne. Bring to a boil, stirring, over medium-high heat. If made ahead, cover and chill up until next day; reheat to serve.
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Makes 2 cups