Many families enjoy a roast for Sunday dinner, and you can understand why. First, preparation is as simple as placing a large piece of meat into a baking dish, adding seasonings and vegetables, covering and braising it in a low oven. Second, the smell is divine; and third, you can make a large amount so that you create two meals during one cooking session.
This week’s recipe for Sunday Brisket delivers in all three areas.
While I originally tested the recipe using brisket, the price of brisket has been high lately. See what’s on sale in the meat department and choose a chuck roast, bottom round roast or other cut that benefits from a long, slow braise if brisket isn’t on sale.
The beef is sprinkled with garlic powder and ground black pepper and then is braised in a combination of soy and Worcestershire sauces, lemon juice and reduced-sodium canned beef broth. I usually braise the brisket for five to six hours at 325 degrees in a 9-by-13-inch baking dish tightly covered with foil, but you can also braise the beef in your slow cooker on low for seven or eight hours.
When the brisket is done, remove the meat from the liquid and let it cool for about 15 minutes before slicing or shredding.
I love that this recipe makes enough for at least two meals. On the first night I like to serve the beef sliced and drizzled with some of the braising liquid with mashed potatoes and steamed broccoli on the side. For the second meal, I like to serve the shredded beef on sub rolls with the heated cooking liquid for dipping, somewhat like a French dip sandwich.
Leftovers freeze really well. All you need to do to prep the beef for freezing is shred it and place it in a plastic container with a tight-fitting lid and then add the cooking liquid until it is one inch below the top of the container. Refrigerate until cold and then freeze.
1 3-4-pound beef brisket, trimmed of fat
Garlic powder and freshly ground black pepper
½ cup soy sauce
¼ cup Worcestershire sauce
Juice of 1 lemon, about 3 tablespoons
1 14-ounce can reduced-sodium beef broth
Heat oven to 325 degrees. Place the brisket in a 9-by-13-inch baking dish and then sprinkle with the garlic powder and black pepper. Pour the remaining ingredients over the brisket and cover the baking dish with heavy duty aluminum foul, sealing tightly. Bake for 5-6 hours, until the beef is very tender and shreds easily. Let rest for 15 minutes before slicing or shredding. Serve with the pan juices.
Makes 8 servings.
Note: The brisket can also be cooked in the slow cooker for 7-8 hours on low.