TWICE COOKED BEEF RECIPES

Steps:

• In a large stock pot, combine brisket with 1 tbsp salt, 1 tbsp black pepper, onions, garlic, bay leaves and crab boil.
• Add cold water to cover brisket by 6 inches.
• Bring to a rolling boil, reduce to a simmer and cook until brisket is fork tender, but not falling apart, approximately 1 1/2 to 2 hours depending on the size of meat.
• When tender, remove from stock pot and cool.
• This may be done one day in advance of grilling.
• When ready to grill, place coals on one side of the barbecue pit.
• This will leave the other side of grill to place the brisket during smoking.
• Soak an ample supply of your favorite smoke wood in water and set aside.
• In a small bowl, combine the remaining salt, chile powder, black pepper, cumin and granulated garlic.
• Blend well to create a seasoning rub.
• Place the brisket on a large cookie sheet and coat each side in the Worcestershire sauce.
• Spread the seasoning mixture evenly over each side of the brisket.
• Using a pair of tongs, place the seasoned brisket directly over the white hot coals to sear the meat and set the flavor, approximately 3 to 5 minutes on each side.
• When the meat has been seared and browned, remove it to the cool side of the pit and place a few handfuls of smoke wood over the hot coals.
• Close the lid and allow the brisket to smoke off of the direct heat until full flavored and heated thoroughly, approximately 1 hour.
• Slice and serve with your favorite barbecue sauce.

Steps:

• Trim and discard fat from brisket; rinse meat. Lay brisket, fattiest side up, in a 12- by 17-inch roasting pan. Sprinkle onion soup mix, brown sugar, and onions evenly over meat. Pour wine evenly over onions. Cover pan tightly.
• Bake in a 325º oven until brisket is very tender when pierced, 3 1/2 to 4 hours. With 2 wide spatulas, transfer meat to a platter. Let meat and juices cool about 2 hours. Cover separately and chill until meat is cold, at least 4 hours or up to 2 days.
• Lift off and discard solid fat from pan juices. Thinly slice brisket across the grain, leaving slices in place; with a wide spatula, transfer neatly to pan with juices. Cover pan tightly with foil.
• Bake in a 350º oven until meat is hot, 40 to 50 minutes. Serve with pan juices. Add salt to taste.