Brisket with Barbecue Sauce
The key to a flavorful and moist brisket is to cook it at very low temperatures for a very long time. I set it up just before I go to sleep in a 225 degree oven
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Cooking tools:
- Roasting pan
- Blender
- Pastry brush
- Oven
- Stove
- Refrigerator
- Saucepan
- Aluminum foil
- Chef's knife
- Cutting board
- Wooden spoon
- Tongs
Ingredients
- Whole brisket of beef (about 10 pounds)
- Salt
- freshly ground black pepper
- 2 onions (sliced)
- 2 stalks celery (sliced)
- 4 plum tomatoes (coarsely chopped)
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 1 serrano pepper (deseeded and chopped)
- 2 cups ketchup
- 1/2 cup apricot jam
- 1/2 cup cold brewed coffee
- 1/4 cup honey (or molasses)
- 1/2 cup apple cider vinegar
- 2/3 cup brown sugar
- pinch of ground cloves
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