Smothered Beef Brisket

March 26, 2013

120

To suffocate, to deprive of oxygen or to suppress are meanings of smothered. If you relate more closely to food terms than to oxygen deprivation or constraints, smothered means covered with gravy or a thick sauce. If the latter grabs your attention more so than the former, welcome to my world. Ordinarily I smother with gravy. Today, I smothered with a barbecue-y type sauce. Either way, smother is very good. Smother makes tougher cuts of meats melt-in-your mouth tender. I cooked the bris

2 flat cut beef briskets

2 tablespoons homemade seasoning mix

3 large sweet onions, peeled and sliced in half rings

8 carrots, chopped

5 to 6 stalks of celery, chopped including tops

1 apple, cut in eights

2 lemons, sliced

2 (15 ounce) cans tomato sauce

1/2 cup brown sugar

1/4 cup yellow mustard

1 tablespoon Worcestershire sauce

2 strip bacon, uncooked

Rub seasoning mix all over briskets and store in refrigerator overnight. The next day, make a bed of prepared fruit and vegetables in a large roasting pan. Put the briskets in the bed and cover with a blanket of sauce that is made by combining tomato sauce, brown sugar, mustard and Worcestershire. Place a strip of bacon atop the blanket of sauce on each brisket. Do this just because. Bacon needs no reason. Cook for about 3 1/2 hours at 325 degrees until the liquid in the sauce has evaporated and the meat is very tender. If the sauce is getting too brown before the meat is as tender as you would like., add a little water to the pan and cover.

Nutritions

Calories
478

Sodium
522mg
21% DV

Fat
11g
17% DV

Protein
11g
23% DV

Carbs
93g
31% DV

Fiber
17g
71% DV