It looks all white because it has what is called a "fat cap" on one side. You would think you'd cut this off but don't! It naturally bastes the meat making it really moist.
And here's where the brisket comes from:
I'm wierd, I know. I found this diagram helpful though. :) A word of caution: the chipotle chile powder is HOT so I think I'm only going to use half of what the recipe calls for next time. The meat was tender and juicy. The meat wasn't so spicy hot wasn't that it ruined the flavor so it made for a great dinner. I think I may add extra brown sugar next time too because I like things sweet. :) Here's the recipe
Oven Roasted Beef Brisket with Sticky, Sweet Glaze
Ingredients:
2-3 Tbs sea salt, to taste
1 Tbs freshly ground pepper
2 Tbs chipotle chili powder
1/4 cup brown sugar
1 Tbs smoked paprika (I just used regular paprika because I couldn't find smoked)
1 Tbs onion powder
2 tsp dry mustard
a small glug of Worcestershire sauce
3-4 lb beef brisket, fat cap left alone, bottom fat trimmed a bit
2 cups beef or veal stock
Directions:
-Preheat oven to 350 degrees
-Make a dry rub containing the first 7 ingredients and taste to adjust the seasoning to the way you like it. Rub the brisket all over with a bit of Worcestershire sauce and pat the dry rub into all sides of the brisket. Place in a roasting pan (or 9x13 pan, like I did) with the fat cap facing up and roast, uncovered, for an hour.
-Add the beef stock and enough water to bring the liquid level up to about 1/2 an inch in the roasting pan.
-Lower the oven temperature to 300 degrees. Cover the roasting pan tightly with 2 layers of tinfoil, or a tightly fitting lid (if you have one), and continue cooking for an additional 3 hours, or until brisket is for tender.
-Let rest on a covered warm plate for about 10 minutes. Slice thinly across the grain and serve.
-Enjoy!!
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