In my many years as a chef in various kitchens, simplicity and quality were the two most successful ingredients to making a delicious dish. Hours of braising, steaming and baking also transformed tough ingredients into ones that are savored in family meals across this country. In Texas (as well as other places known for BBQ), smoking and grilling are added to the list. However, in even a relatively mild winter, smoking a brisket outside lends itself to blustery winds, an uncomfortable wind chill, and the chef smelling of wood smoke.
Braising in the oven a brisket is not a new thing. The long cook makes your home smell wonderful and you are salivating by the sixth hour. What is unique about the recipe is that I use Broken Crown mead which adds tantalizing flavor to the braising liquid as well as the sauce. Here we replace the usual brown sugar with Mead creating a warm honey sweetness. Speaking of warm, the chipotle that is infused in the mead adds that peppery spicy spark that is essential to BBQ. Raspberry adds a mild fruity contribution to the overall perfectly blended mead.
My family and I offer to you this wonderful staple of our table for you to try and experience.
Oven baked Broken Crown Brisket
10 -12 pound brisket
36 ounces of Beef Stock (to maintain moisture)
2 Tablespoons Liquid Smoke
1 cup Broken Crown Mead BBQ Sauce (listed below)
Combine beef consommé and liquid smoke in large roasting pan. Place brisket in the marinade, fat side up. Cover tightly with foil. Marinate in refrigerator for 2-4 hours. When ready to cook, place pan covered in foil into a 300-degree oven. Cook brisket for approximately 40 minutes per pound.
When fork-tender, transfer whole brisket to a cutting board. Remove the fat cap and slather the brisket with the BBQ Sauce. At this point, I put the brisket back into the pan with all the drippings (BBQ sauce on top) without the foil and bake for about 10 minutes so that the sauce can be cooked into the meat (optional).
Slice against the grain and place slices back into the cooking liquid. Serve immediately.
Broken Crown Mead Barbecue Sauce
1 tsp black pepper, freshly ground
1-1/2 tsp cumin, ground
1/2 tsp cayenne pepper
juice from 1 lemon
1/4 cup white vinegar
2 TBS mustard
2 cups ketchup
1 cup Broken Crown Mead reduced to 1/3 cup
1 tsp celery salt
2 tsp garlic powder
1 TBS onion powder
1-1/2 tsp chili powder
In a medium saucepan, reduce the Broken Crown Mead to 1/3 cup then combine all of the rest of the ingredients. Bring to a simmer and cook over a low heat for 30 minutes. Let cool then put it in a jar and let rest for at least an hour (the longer is sits then more the flavor melds).
Enjoy with a glass of Broken Crown.
Robert Bellah (aka Chef Robert) is Meridian Hive's resident expert in the culinary arts. His quest for gastronomic adventures have taken him around the world and landed him at Meridian Hive, where he found amazing ingredients and unique flavor profiles. Pairing Meridian Hive meads with world class recipes has become his passion. From Americana hotdogs to fine cheese and creme brûlée - if you want to know which of our meads pair well with your dish...just give him a buzz.