Texas Brisket

I grew up in Texas, and brisket sandwiches were just a staple for a party or tailgating or just a weekend’s worth of food. It’s harder to find a brisket cut here in New Hampshire, because most of them get turned into corned beef, which is a completely different spice pallet.

Here’s my version, perfected over the years as I’ve learned to use the mushrooms that we forage.

Preheat oven to 500 degrees.

  • 3 pound beef brisket
  • 2 bottles dark beer
  • 2 onions, coarsely chopped
  • 1 bell pepper, coarsely chopped
  • 1/2 cup diced mushrooms
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 6 cloves garlic, rough chopped
  • 1 quart beef stock
  • handful dried black trumpet mushrooms
  • handful dried hens of the woods mushrooms
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 can chipotle peppers in adobe sauce

Put all of the vegetables and liquids in the bottom of a large roasting pan, then put the brisket on top. Cover the roasting pan well with two layers, at least, of foil.

Cook the brisket at 500 degrees for 20 minutes. Then turn the oven down to 300 degrees and cook for 4 hours, checking once in the middle to be sure there is still plenty of liquid. Add another beer if needed.

At the end of 4 hours, pull the meat aside to let rest. Cook the veggies and liquid on a low heat on the stovetop until reduced by half. Depending on how hot and spicy you like your sauce, you can pull out the chipotle peppers at this point if you want. Strain or not — that’s your personal preference. Personally, I like all the mushrooms and onions and cooked veggies on my sandwiches.

Meanwhile, shred the brisket into long stringy bits of meat with two forks. When the liquid had reduced, add the meat to the pan, and stir until it all gets absorbed.

Pile high on sandwich rolls and enjoy!

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