| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 4 x ca. 450 g | Beef brisket |
| 2 Esslöffel | chilli powder |
| 2 Esslöffel | salt |
| 1 Esslöffel | garlic powdered |
| 1 Esslöffel | onion powder |
| 1 Esslöffel | black pepper |
| 1 Esslöffel | sugar |
| 2 Teelöffel | mustard dry |
| 1 | Bayleaf crushed |
| 1 | Canned beef broth; (10-ounce) |
|
1. Make a dry rub by combining chili powder, salt, garlic powder, onion powder, black pepper, sugar, dry mustard and crushed bay leaf.
2. Season the raw brisket on both sides with the rub. Place in roasting pan and roast, uncovered, for one hour at 350 degrees.
3. Add the beef broth and enough water to make 1/2 inch liquid in roasting pan. Lower oven to 300 degrees, cover pan tightly and continue cooking for 3 hours or until fork tender.
4. Trim the fat and slice meat thinly across the grain.
and savory spices! Start with a tasty dry rub and finish by basting this beef brisket for a carnivore's feast.
|
|
Anmerkungen zum Rezept:
|
