This was Michael's request for his birthday this year. He can't seem to get enough of it lately. As you may remember if you've followed our blog, this has been his long time favorite. However once I had made this, long before his bithday, he said "This is what I'm requesting for my birthday this year, I think I've had enough Chicken Cordon Blue for a while". Which has always been one of his favorites. I almost always make him a special dinner for his birthday. His birthday falls on Valentines day, so we usually stay in and have a cozy dinner at home. As the nicer restaurants are usually on a long wait to be seated. Although we did go out to a nice seafood restaurant this year that didn't have a long wait. You know what? It was a disaster. Michael's dinner came out and mine was still being finished up in one of the other kitchens. (They have three different kitchens.) Well we had been there once before and everything turned out wonderful. One would think that resaurants would be at the top of their game on special holidays knowing they are going to be "slammed". You just never know.
I served this awesome brisket with standard Potato Latkes and a side garden salad, and it was a meal to swoon over. Though since he's requested this more times than I can count, (and I suppose we'll have this many more times in the coming year) I suppose I'll have to come up with something else swoon worthy for next year. At least I have some time.
If you have any leftovers, you can repurpose them into sandwiches, burritos, carnitas, or any number of meals.
Oven Roasted Smokey Brisket
Adapted from Paula Deen at Food Network
4 lb. beef brisket, trimmed
2 teaspoons liquid smoke (a little goes a long way)
2 Tablespoons salt, kosher
2 Tablespoons chili powder
1 Tablespoon Chipotle chili powder
1 Tablespoon garlic powder
1Tablespoon onion powder
1 Tablespoon black pepper, freshly ground
2 teaspoons dry mustard
1 Tablespoon sugar
1 bay leaf, ground
1½ - 2 cups beef stock
Preheat oven to 350° F.
Start by rubbing brisket with the liquid smoke.In a small mixing bowl, combine the salt, chili powder, chipotle chili powder, garlic powder, onion powder, black pepper, dry mustard, sugar, ground bay and mix well. POur and rub in this seasoning mixture on both sides of the brisket, covering well. Place brisket into a roasting pan, uncovered, and roast for 1 hour.
After 1 hour, lower oven to 300° F. Add enough beef stock to coome up about ½ inch in pan. Cover tightly with aluminum foil and continue to cook for 3 hours, or until fork tender.
Trim any excess fat and slice thinly. Serve accompanied by pan juices.
I am absolutely certain that if you try this recipe, you will be swooning too! Let us know if you do (make this or swoon).
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