Beef Brisket
The beef:
1 5 – 6-pound beef brisket, trimmed and boned
2 stalks celery
1 large onion
6 cloves garlic
1 Tbs. hot pepper, or 2 fresh hot peppers
1 Tbs. salt
2/3 cup dark beer or medium-dry red wine
The sauce:
2 cups tomato sauce
4 Tbs. vinegar
1 Tbs. Liquid Smoke
1 cup honey
3 cloves garlic, minced
1 tsp. salt
1 tsp. hot pepper
2 Tbs. flour
Place meat in shallow pan. Mince or use food-processor to roughly puree celery, onion, garlic and hot pepper. Mix with salt, rub onto both sides of meat. Refrigerate overnight.
Spread 1 cup of the sauce over the meat, covering both sides. Add wine or beer to pan. Tightly cover meat and pan with foil. Bake at 225 degrees for five hours.
Uncover meat and pour drippings into a sauce pan.
Light grill. Soak a double-handful of wood chips while the grill heats.
If using charcoal, create two piles to either side of the grill before lighting. If using a gas grill, use a medium or low heat. Place drained wood chips over coals, add the brisket and close the top to allow the smoke to permeate the meat. Add chips as needed until brisket is finished.
Mix flour with 2-3 Tbs. braising liquid to form a loose paste. As remaining liquid boils down in sauce pan, add paste and whisk until thickened. Mix in remaining sauce. Pour over brisket just before serving.
Recipe from TomLibous.com
