1 cup white wine
3 cup apple cider
1/4 cup honey
2 tbsp dijon mustard
1/4 cup soy sauce
2 tbsp brown sugar, packed
1 tbsp minced garlic
1 tbsp minced fresh ginger root
1 tbsp whole coriander
2 sprigs fresh thyme
1 brisket of beef (2-1/2 lb)
Directions
COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic,
ginger root, coriander and thyme in Dutch oven or heavy roasting pan.
Add brisket. Cover tightly and place in oven. Turn oven to 350F and
cook 1 hour. Remove brisket from cooking liquid, cover and set aside.
Transfer liquid to medium pan and cook over medium heat until reduced
to a glaze and thick enough to coat back of spoon. Using covered
grill, light about 12 charcoal briquettes and add small piece of
mesquite or other wood. Be sure to place charcoal and wood to one
side of grill. Arrange brisket on grill so that it is not directly
over burning wood. Paint it with some glaze. Place cover on grill and
smoke brisket 1 hour, turning meat and coating with glaze every 15
minutes. Add charcoal or wood, small piece at a time, if fire seems
to get too cold. Remove from grill, thinly slice meat against grain
and serve. Offer any remaining glaze on side.
Servings: 6 servings
Barbecued Brisket Of Beef Recipe brought to you by Recipe Ideas
Categories: Barbeque; Bbq; Beef; Dutch Oven; Meat
The History of Recipes
Written cooking instructions as a concept can be observed way back into history, in fact as far as the Egyptians, and quite possibly further than that. Interesting though that is, in the main part, these ancient cook books were just simple hieroglyphic recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to food historians is a series of clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. As we move into The time of the roman empire around 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, he describes how the meals of wealthy Romans were divided into starters, entrees and afters, a style of dining still practiced today. He also recounts how the Roman cooks were skilled in the use of a wide range of spices, including many that are still in use today like basil, rue and parsley. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab cooking, including coriander, parsley, and rosemary. The introduction of these new herbs and spices prompted a torrent in recipe books, most of which are kept safe in academic collections. Over the succeeding few centuries, the powerful and rich strove to offer the most extravagent meals, and consequentially chefs and their recipes were highly sought after. Even so, it wasn`t until the nineteenth century that cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, trying out, and writing down recipes common in their social group. The TV revolution gave us TV chefs and the demand for the accompanying recipe books. And that pretty much brings us to the present day and the internet revolution, allowing everybody to search through massive numbers of recipes just like those on sites such as the one you are reading now. |
We hope you enjoy this Barbecued Brisket Of Beef recipe.
