Friday saw me going all Texan 😉 Well, nearly lol
Nigellas Texas Brisket promised so much. But, unfortunately, fell very short. Now that wasn’t Nigella’s fault…it was the lack of liquid smoke…although she did say in the recipe that you didn’t need it.
Nigella’s Texas Brisket
- 3 medium or 2 large onions
- 2.5kg piece of beef brisket
- 4 tbls cider vinegar
- 4 tbls soy sauce
- 4 tbls liquid smoke
- 4 tbls Worcestershire sauce
- 4 tbls Steak sauce (i managed to get a Heinz one from Waitrose)
- 4 tbls strong black coffee (espresso)
- Preheat the oven to 150 and get out a roasting tin for the brisket. It needs to be pretty deep, there was a lot of juice came out of mine.
- Slice the onions and arrange in the centre of the tin, to create an inion platform for the brisket to sit on.
- Place the brisket on top, fat side uppermost.
- Whisk together the remaining ingredients and pour over the brisket. Then cover with foil, sealing tightly and place in the oven for 3 and 1/2 hours.
- Remove from the oven and transfer the meat to a board.
- Transfer the onions to a blender with a little of the meat juices and blend until smooth. Then add back to the rest of the juices in the tin. Stir to mix
- Slice the brisket and place the slices back in the tin. Serve straight from there.
What you end up with is beef with a very tangy sauce. Especially as Nigella says to double the Worcestershire sauce quantity if you can’t find liquid smoke. No no no, i wouldn’t recommend that!
Will i be making this again? Probably not lol…but i might get some of that liquid smoke, just incase 😉