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INGREDIENTS
| 4 lb |
|
2 kg |
|
Beef Brisket Pot Roast |
| 1 tsp |
|
5 mL |
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freshly ground black pepper |
| 1 tbsp |
|
15 mL |
|
EACH: olive oil and dry mustard |
| 2 tsp |
|
10 mL |
|
dried oregano |
| 1 tsp |
|
5 mL |
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dried sage |
| ½ tsp |
|
2 mL |
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cayenne pepper |
| 5 |
|
5 |
|
cloves garlic, minced |
| 1 |
|
1 |
|
piece of ginger root (1-inch/2.5 cm), minced |
| ½ cup |
|
125 mL |
|
ketchup |
| ¼ cup |
|
50 mL |
|
EACH: molasses, red wine vinegar and tomato paste |
PREPARATION TIME: 15 min
COOKING TIME: 5-6 hours
MARINATING TIME: 1-2 days
DIRECTIONS
Pierce roast numerous times with fork. Rub with pepper. Place in 9 x 13 inch (3.5 L) glass baking pan; set aside.
In small saucepan, heat oil over medium heat; add mustard, oregano, sage, cayenne, garlic and ginger. Cook, stirring for 4 minutes; stir in 1 cup (250 mL) water, plus remaining ingredients. Bring to boil; reduce heat to medium-low and simmer for 15 minutes. Remove from heat; let cool. Pour over meat; cover and refrigerate for 1 to 2 days, turning meat occasionally.
Remove meat from marinade. Boil marinade for 5 to 10 minutes; set aside. Place drip pan under grill on one side. On side without drip pan, light burner or small pile of charcoal briquettes. Preheat barbecue to low heat 225°F (110°C). Add ½-inch (1 cm) water, beer or wine to pan. Add pre-soaked hardwood chips to coals occasionally during cooking. (For gas barbecue, seal soaked chips in foil packet and poke with holes to let smoke escape; place under grill on side with lit burner).
Place roast, fat-side up, on grill over pan. Close lid. Maintain constant temperature and cook, turning every 2 hours, basting with marinade occasionally, for 5 to 6 hours, until meat thermometer inserted into middle of roast reads 150°F (65°C). Remove roast to cutting board; tent with foil for 10 minutes. Cut into thin slices across the grain. Can be served on buns with remaining marinade or barbecue sauce, horseradish and grilled vegetables.
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NUMBER OF SERVINGS: 8 SERVINGS
NUTRITION INFORMATION PER SERVING
| 359 Calories |
|
17 g Fat |
| 36 g Protein |
|
15 g Carbohydrates |
TIP
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There may be a pink “smoke ring” on the meat when it’s perfectly cooked – don’t assume it’s underdone.
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