I like BBQ, it’s just eating BBQ ribs off the bone is not my favorite thing to eat. I feel sort of cave-womanish, gnawing on the rib…sauce all over my face, from ear-to-ear. SO not romantic! Plus, they’re an awful lot of work for what you end up getting.
I had this BBQ Beef Brisket on a trip to Kansas City to visit family many years ago. My Aunt Donna made it, and forever after, if I’d dream about BBQ, it was hers I’d dream about. The best part is that there are no bones to deal with…just meat and sauce!
Although they haven’t lived in Kansas City for years, I still call Pam and Karen my “Kansas City Cousins“. They gave me their mom’s recipe which came from their Aunt Shirley, who knows how many years ago! There’s also a recipe for real…not bottled BBQ sauce! Click here for crock pot BBQ’d Pulled Pork Sandwiches.
Aunt Donna’s BBQ Beef Brisket
1 beef brisket
1/4 cup of low-sodium soy sauce
2 cubes beef bouillon
1 lemon, juiced
1/4 teaspoon garlic powder
Marinate overnight in a glass dish. Remove from marinade, wrap in foil tightly. Bake at 325* for 3 1/2 hours. ( I cooked it in the crock pot with the marinade for 8 hours on low) Chill thoroughly and slice crosswise. Chilling it helps it keep its shape. To reheat, either use de-fatted marinade poured over sliced brisket at 350* for 30 minutes or, Pam and Karen remember their mom reheating it directly in the BBQ sauce.
2 cups catsup
8 tablespoons brown sugar
8 tablespoons Worcestershire sauce
8 tablespoons vinegar (I used cider vinegar)
2 teaspoons hickory smoke
Whisk all ingredients together and heat in a saucepan over very low heat.
I served it with smashed garlic red potatoes with fresh herbs. That’s the recipe. Quarter 2 red potatoes per person, boil until tender, add a tablespoon or two of butter and olive oil and a couple of cloves of minced garlic, a couple of tablespoons of fresh, chopped herbs, (parsley, thyme, oregano, basil) season with salt and pepper. Smash the potatoes, leaving them chunky. Serve warm. How about some Cole Slaw?