“I hate figuring out what to make for dinner.”
It’s a common complaint amongst most people who breathe. Although the act of sitting down to dinner affords one the opportunity to feel relaxed and at ease, it’s all the mess of things that comes before the act of sitting and eating that really sends our blood pressure into the stratosphere.
Figuring out dinner is more than just choosing a recipe. It’s considering the appetites and taste buds of all those participating. It’s coming up with a menu. It’s composing a grocery list. It’s fighting the 5:00 traffic to the grocery store only to discover that they are out of parsley and the arugula looks wilty. It’s getting home and realizing you forgot something. It’s improvising. It’s timing everything so that food hits the table before whining and animosity fill the air. It’s a balancing act that requires foresight, grace, creativity, and patience. And after a long day at work, it can be considered the hardest part of the day.
Sure, thought is an ironclad necessity when it comes to making dinner, but there are ways to make the thought process a little bit easier. Our favorite? Stretching one ingredient through a slew of different meals.
Chris’s Braised Brisket is the ideal candidate. Throw it in the oven on Monday morning, eat it for dinner that night, and come Tuesday [and Thursday], you’ll have leftovers a plenty and minimal cook-time necessary to make something amazing.
Tuesday – #TacoTuesday: simple, easy, and fun. Let the kids build their own masterpieces or throw together a pan of nachos and let everyone dig in.
Thursday – Brisket Sandwiches: drizzle some spicy-sweet barbecue sauce on top, and serve it with a side of vinegar-based co’ slaw. And a beer. Or whatever.
Conveniently braised brisket is an ideal recipe for those of us that are constantly on-the-go or work nine-to-five jobs; there’s tons of oven time (aka waiting time), which means the active investment you put into cooking is extremely low. The return on that investment however is huge. There’s a giant amount of meat to gain—as well as saved time later in the week—which means less planning, shopping, stressing, and hating devising a dinner plan.
Chris dubbed this recipe “a cheating version” for slow-cooking brisket because of how stupid-easy it truly is, but what’s wrong with cheating every now and again? Sometimes it feels good to be bad…
Chris’s [easy] Braised Beef Brisket
Method recommended for 5+ lbs. of meat
Salt & pepper or PRB BBQ rub*
1 qt. PRB beef stock
1 bottle of BBQ sauce**
- Preheat oven, grill, or smoker to 250o
- Season brisket liberally with either salt and pepper or PRB BBQ rub. Massage seasoning into meat.
- Place seasoned brisket on a roasting rack on top of a sheet pan. Put sheet pan on center rack of oven to roast for 3 hours. If using grill or smoker, place seasoned brisket directly on grate and roast for 3 hours.
- Remove brisket from oven, grill, or smoker.
- Transfer brisket into a 9 x 13 casserole dish (like a Pyrex). Cover with equal parts selected BBQ sauce and beef stock. Cover pan with aluminum foil and return to oven, on center rack, for 3 more hours at 250o
- Remove brisket from oven and let rest at least 45 minutes in braising liquid.
- Once brisket is cool enough to handle, slice, shred, or prepare as desired. Use throughout the week to make a variety of easy, delicious meals!
*PRB’s BBQ seasoning will give the meat some sweetness and the sugars will become caramelized, creating a nice crispy crust when you roast the brisket in the oven. You could even ask our butchers to season and vacuum seal the brisket so as to lock in those flavors and adhere the rub to the meat. For something simpler, go with a liberal salt & pepper rub.
**Choosing the right BBQ sauce is simply a matter of taste. Chris likes a little added sweetness with beef, so he goes with the Bluegrass Blueberry BBQ sauce. For a smokier flavor, try the Single Barrel Sauce Co.’s Smokey Green Tomato BBQ Sauce, and for something traditional, stick to Outta The Park’s Original sauce.