BBQ BRISKET WITH RED WINE REDUCTION

BBQ Brisket With Red Wine Reduction image

This recipe I've invented through experimentation in my kitchen. I love to cook --- a passion I've inherited from my mother. It is time consuming because you have to cook it 2x, once in the oven then into the grill. But it will come out super tender and tasty you will not regret it. It would be nice paired with some fresh grilled waldorf salad and paired with a chilled sangria. Left overs can be used for sandwiches. Enjoy!

Provided by TobieJoy143

Categories < 15 Mins

Time 6m

Yield 6-8 serving(s)

Number Of Ingredients 21

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Ingredients

for the meat
5 -6 lbs beef brisket, fat trimmed (not all ( leave about 30% all around the meat)
2 1/2-3 cups dry red wine (I use Grenache, Merlot if Grenache is not available)
1 tablespoon whole peppercorn
7 cloves of freshly crushed garlic (DO NOT USE the bottled one)
1/2 cup Worcestershire sauce
1/2 cup Lea & Perrins Worcestershire Sauce, sauce
1 cup low sodium soy sauce
1 tablespoon liquid smoke
4 fresh lemons, juice of
2 teaspoons of fresh crushed ginger
1 cup dry sherry
1 cup orange juice
10 pieces bay leaves (as is ( DO NOT GRIND)
3 tablespoons paprika
3 tablespoons onion powder
3 tablespoons garlic powder
1 tablespoon fresh ground mustard
3 tablespoons brown sugar
2 tablespoons celery seeds
2 tablespoons ground kosher salt

Steps:

1. Take the brisket and cut them in 3 large chunks. Make sure that they will fit in your large roasting pan with spaces between them and the pan is stainless steel so it will not react to the meat and marinade.
2. Combine all ingredients in a separate bowl and pour all over your meat and let it marinate overnight.
3. Turn on your oven at 200 degrees and roast the meat with the marinade for 3 hours. If your roasting pan has a cover, use that to cover your meat. If you dont have a cover for the pan, you can use the foil, however, please ensure that it doesnt touch your meat or marinade.
The remaining fat on the meat and the marinade will keep the meat super moist. The acid on the wine, lemon and orange juices will help break down the muscle tissue as well.
4. After 3 hours, take off the meat from the pan and let it rest. Start your grill. I love grilling over charcoal because of that smokey taste it gives my meat. However, you can use a gas grill if you'd like.
5. Reserve the marinating liquid for later.
6. After resting, stab the meat chunks with a sturdy fork and coat it with the rub. Make sure all sides are coated with the spice.
7. Once all 3 chunks are coated, grill the meats for about 10 mins, just enough for the rub to caramelize on the meat. Once done, take the meat off the grill and let it rest for 30 minutes
8. Take the reserved cooked marinade and transfer on the sauce pan. Simmer the juice until the liquid is reduced into half. Then take your hand blender and blend the juices to ensure smooth sauce.
9. Cut your meat into thin slices and place in a large deep bowl before smothering with the reduced sauce.