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
Food historians have traced the existence of recipes way back into the far past, certainly as far back into history as ancient Egypt, and maybe even further. However, in the main part, these old cookbooks were just basic hieroglyphic recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to experts are some stone tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel exhilarated and blissful. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of documents detailing recipes enjoyed by wealthy roman citizens. In his publication, he tells us how the meals were split into hors d`oeuvres, entrees and afters, a very modern way of dining. Aspicius describes how the cooks of Roman times made use of a wide range of spices and herbs, including some that we all recognise for example bay, fennel and dill. In the fifteenth century, knights returning from the crusades brought back a variety of spices and herbs from the East, including spices such as parsley, basil and rosemary. These new herbs and spices caused an outbreak in manuscripts on cookery, the majority of which are now in private libraries. Over the following few hundred years, the upper-class families of Europe competed to serve the most exotic meals, and as a result chefs and their collection of recipes became highly prized. Nevertheless, it wasn`t until the 1800s that cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, testing, and writing down recipes of the day. By the arrival of the 20th century, cooking books are highly popular mostly due to increased literacy, leisure time and disposable income. |
We hope you enjoy this Barbecued Brisket Of Beef recipe.
