Barbeque Bob's Beef Brisket
Yield
12 servingsPrep
2 hrsCook
2 hrsReady
4 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
canola oil
|
|
| 1 | tablespoon |
black pepper
|
|
| 2 | tablespoons |
rosemary leaves
ground |
|
| 2 | tablespoons |
thyme
ground |
*
|
| 4 | pounds |
beef brisket
|
|
| 1 | each |
onions
large, whole |
|
| 1 | each |
carrots
large, whole |
|
| 2 | each |
celery stalks
large, whole |
|
| 1 | x |
water
|
*
|
| 1 | x |
barbecue sauce
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
canola oil
|
|
| 15 | ml |
black pepper
|
|
| 3E+1 | ml |
rosemary leaves
ground |
|
| 3E+1 | ml |
thyme
ground |
*
|
| 1.8 | kg |
beef brisket
|
|
| 1 | each |
onions
large, whole |
|
| 1 | each |
carrots
large, whole |
|
| 2 | each |
celery stalks
large, whole |
|
| 1 | x |
water
|
*
|
| 1 | x |
barbecue sauce
|
*
|
Directions
Coat trimmed brisket with oil, then spice it up real good with the herbs and pepper.
Let chill for a couple of hours, or overnight.
Place brisket in oven roasting pan with coarsely cut veggies on top and cover meat half way with water.
Cover and place in 375℉ (190℃) oven for 2 hours.
Meat should be tender and falling from fork when checked.
Slice against the grain very thin slices.
Coat bottom of roasting pan with barbeque sauce, layer with beef. Then coat with sauce and layer again, until the meat is all gone.
Heat in 250 degree oven for 20 minutes.
Serve.
