overnight brisket with pineapple

2019-08-12+13

I'll overnight a brisket when I want it to fall apart for pulled meat. This one went in the oven, but a nearly-dry crockpot would do the same.

This is one of the brisket flat edges from the ‘special trim’ cryovac package that I bought at Sam’s last week. That package had 6 trimmed brisket pieces for half the regular price.

INGREDIENTS

This is what you need for 4 servings:

1 ½ lb. brisket flat
S&P, seasoning
pineapple habanero sauce

Pic1: overnight brisket with pineapple

Directions

Pic2: roasted pineapple & habanero sauce
Pic3: before cooking
Pic4: after cooking

Pic5: very tender meat
Pic6: served
Pic7: pulled meat

Preheat oven at 170 ºF.
Arrange the brisket in a flat ovenproof dish.
Season to taste.
Pour the pineapple habanero simmering sauce over and around. (Pic2)
Bake covered overnight.
My oven has a safety feature that switches it off after 6 hrs. but the oven was still warm in the morning. I just restarted it as soon as I woke up.
Increase temperature to 350 ºF for 10 minutes.
Remove and serve.

Serving suggestion:

If you want to use this for pulled meat, separate the fibers, refry with some sauce and use in tamales, or serve on tacos, in beef burritos / chimichangas.

See also: Deming, NM gardens, animals and more and avemariasongs.org

See also: Deming, NM gardens, animals and more
and avemariasongs.org