With the price of beef these days, it’s not too often that I will serve it to a crowd. Burgers perhaps, but certainly not steak. But recently I picked up a brisket from Food City because it was under $10 a pound. Anytime I can get a decent cut of beef for under $10 a pound these days, I’m quick to grab it up.
Several years ago I got a recipe from a friend and former co-worker, Karin Glendenning, for some of the best beef brisket I’ve ever had. It was simple to make with just five ingredients, and once you’ve added those to the brisket and wrapped it securely in foil, you bake it in a low oven all day long. That’s it. Nothing more to it. It’s one of those fabulous fix-it-and-forget-it meals that most all cooks can appreciate every once in a while.
I lost her recipe several years ago and went looking online to find one just like it — and really had to do my research. I did find it, though, at familycookbookproject.com.
The brisket I picked up was the last one in the meat case, and it was a big one. It was more than 6 pounds, but I was having about a dozen people over for dinner, so I needed that much. The brisket cost about $54 with tax, but feeding that many people, I felt pretty good about that price.
(READ MORE: Sampling the ‘second-cut’ or ‘deckle’ cut of beef brisket)