While I can’t speak for the entire country of Canada, I believe that in Chilliwack the closest feeling to being involved in a secret society is if you ask your butcher for a brisket cut. The brisket, in my opinion, is without a doubt the most well-kept secret within our little food world.
Until recently in Chilliwack, the only way to find the cheap brisket cut was if one drove over the USA/CDN border and purchased it. Interestingly, while I find this old cut as new and exciting territory for my recipes, my American friends seem to have an opposite opinion of it. Not unlike my childhood memories with eating liver – if I mention brisket dinner to an American friend, all they can think of is an overly dry and chewy slab of meat doused in A1 sauce that their mothers forced them to eat.
Hopefully my recipe can change your opinion – or lack of – of the brisket. If you are in Chilliwack, go to the Town Butcher and give Bill (the owner/butcher) a wink and a high five at the same time. Bill knows that this is code for “I know about the brisket cut” and he will bring you a beautiful beef brisket – now you are a member of our secret brisket society.
I’m kidding about the wink & shake thing, but you are more than welcome or encouraged to try. While Bill may look at you confused if you try the code, he does however have brisket available! Usually it is in the case, but if it is not out in the display you simply just need to ask. Furthermore, if you are curious about the brisket cut and want to know more about it don’t be afraid to ask Bill – he knows all about it.
Basically, the beef brisket is a gloriously cheap and unattractive cut of meat that is super easy to cook, takes little time to prepare, and tastes like a $100 cut of meat IF cooked properly. IF however the brisket is not cooked correctly, it will be exactly what you paid for – cheap, chewy, and unattractive. SO pay close attention – chop chop.
Simply put, it is crucial that you give this cut a good hearty sear and a low and slow cook time to allow the protein & tissue to break down and rest. You can also start to breakdown the protein and tissue early by marinating the brisket in red wine & salt overnight in the fridge, but it is not necessary.
For this recipe, we will be using a crockpot, but if you do not have one you can easily use a heavy cast iron pot on very low in the oven.
BEEF BRISKET RECIPE
- 1 beef brisket
- BBQ Sauce (try our Simple BBQ Sauce – see below)
- Generously sprinkle both sides of the brisket with salt and pepper
- Get a pan to searing temperature – Turn an element on the high and let the pan sit for a minute or so – **turn on your stove fan, you will need it**
- Once the pan is very, very hot, place the brisket in the pan and do not move it for 2-5 minutes- time depends on your stove.
- I usually use a fork to stab the meat and flip it once there is a good sear on the one side – don’t be scared to leave it longer than you would normally to get a good sear!
- Flip over after the first side’s sear is done and do the same to the other side.
- When the briskets large sides are done use a fork and try to get the edges / ends etc. by holding the meat up on the pan with the fork.
- Once you are satisfied with the sear, plop the brisket into the crock pot that is on low, cover and leave it for at least 8 hours.
- Once it is done – you will know that the brisket is done when it literally falls apart at the touch – take it out of the crockpot in large pieces if possible, and place on an edged cookie sheet or a shallow casserole dish.
- Set your oven to broil.
- While the oven is warming up, smear your favorite BBQ sauce on top of the brisket and place in the oven for a few minutes until the BBQ sauce starts to caramelize.
- Once satisfied with the caramelization, put the meat back into the crockpot.
- Using two forks, shred and mix the meat up with the BBQ sauce!
- Eat it with creamy mashed potatoes and roasted veggies, or if you are watching your carb intake, swap the potatoes for a crunchy salad and roasted veggies!
SIMPLE BBQ SAUCE
- 1/4 cup black coffee
- 2 tsp coconut aminos
- 2 tsp balsamic vinegar
- 3 table spoons Sir Kensington ketchup
- 3 garlic cloves chopped
- 1/4 tsp smoked paprika
- 1/4 tsp salt
- 1/2 tsp ground pepper
- 1/2 tsp onion powder
- 1/4 tsp Dijon mustard
- Put all ingredients in a small sauce pan and bring to a simmer for 10 minutes
- Store in a glass container in the fridge for 1-2 weeks