Brisket with BBQ Glaze

I was never a big brisket fan. Soft, wet, brown meat just isn’t my thing. My mother, who was a very good cook, and every other woman in the family, served the meat with pan juices and overcooked onions and carrots.

It was one of the only recipes of my Mom’s that I didn’t like.

So when it was my turn as woman of the house this was not a dish I ever cooked for the holidays.

Then my sons-in-law came along and wanted to know “where’s the brisket?”

I had to find a way that satisfied the whole crew.

After a while I discovered Texas style barbecued brisket: tender meat glazed with thick, tangy sauce and crispy ends and outsides. It was a transformative moment, gastronomically speaking

I wish my Mom was here to try it!

Brisket is expensive, so I don’t make it often, but when I do I always pre-cook it to tenderness this way, then glaze it with barbecue sauce (instructions for when to do what are in that post too).

This year, this is the sauce I am using:

Texas Style Brisket

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 1 medium clove garlic, chopped

• 1 teaspoon finely chopped chili pepper

• 2 cups ketchup

• 1/2 cup apricot jam

• 1/2 cup orange juice

• 1/4 cup honey or maple syrup

• 1/2 cup apple cider vinegar

• 1/2 cup brown sugar

• pinch of ground cloves

• pinch or two of freshly grated nutmeg

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, jam, orange juice, honey or maple syrup, apple cider vinegar, brown sugar, cloves and nutmeg and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for about 15 minutes or until thick.

Makes about 2-1/2 cups

Brisket Wings

I don’t wait for Superbowl to serve chicken-wings. They’re one of our favorite foods to eat and are a regular item for dinner.

I make wings in all sorts of ways, with all sorts of seasonings and all levels of sweetness and spiciness. I’ve made them Korean style and Jewish style and East India style.

Recently I made some “brisket wings.”

What?

Here’s what I mean — I recently made brisket, which I slow-cook to tenderness and then light up our outside grill to cook it Texas-style. I use any one of a number of BBQ sauces I’ve developed over the years. BBQ sauce helps the meat come out with those fabulous crispy edges and burnt ends. (During colder months I use the oven broiler.)

I had some of the brisket sauce leftover so I decided to use it for some wings.

PERFECT!

This is a universal sauce! I have since even slathered some on top of some hamburgers, for extra burger goodness.

Here’s the recipe. I cooked the wings on a medium grill (lightly coat them with vegetable oil first), and then, after about 12-15 minutes, coat them with some sauce and cook them until crispy and done.

These wings would be terrific for Father’s Day!

BARBECUE SAUCE FOR BRISKET, WINGS AND MORE

• 2 tablespoons olive oil

• 1 medium onion, finely chopped

• 1 medium clove garlic, chopped

• 1 teaspoon finely chopped chili pepper

• 2 cups ketchup

• 1/2 cup orange marmalade

• 1/2 cup cold brewed coffee

• 1/4 cup honey

• 1/2 cup Balsamic vinegar

• 1/2 cup brown sugar

• pinch of ground cloves

Pour the olive oil into a saucepan over medium heat. Add the onion and cook for about 2 minutes or until slightly softened. Add the garlic and chili pepper and cook briefly. Add the ketchup, marmalade, coffee, honey, Balsamic vinegar, brown sugar and cloves and stir to blend them. Bring the mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 12-15 minutes or until thick.

Makes about 2-1/2 cups