Oven Beer Brisket

I am fascinated by this, the dry rub. 

(First of all, does it look like a man with his arms stretched high up in the air– the onions– on the front of this meat?  Funny– some of my photographs tend to present themselves with characters… lol.  How does that happen??!  And my husband says the meat resembles a bird’s head with an eye, beak open… )

I “lathered” up a brisket the other night, having had it in the ‘frig for several days waiting for my husband to smoke it outdoors on the grill for eight hours.  He could not find the time to do that, so this ended up being my first brisket fixed up and slow-cooked in the oven, indoors.  I always relied on a brisket smoked outdoors, tender, falling apart after it’s cooked– the best I’ve had, the way we prefer it.  But I combined seasonings and got it rubbed into the meat, lathering it with the good stuff– and if I can remember just how I did this, perhaps you would like to give it your best shot, as well.  The meat is tender, not as it is smoked for hours outside on the grill, but it’s tender and full-bodied with flavor and wonderful aroma.

I’m glad I had a lot of this rub left over, being that I can store it to use on anything else I’d like to marinade with, having it at my available use on other meats. 

…  grate 2 or 3 potatoes, fry in olive oil in a cast-iron skillet, just to crisp up; drain on paper towels…

In bite-size pieces, cut leftover brisket, saute with its juices in a non-stick skillet or saucepan.  Cover and turn off heat…

…  Now saute sliced or chopped onion with peppers, any color or an assortment of…  drain on paper towels, as well…

In a cast-iron, which we know that all things are better, taste better, IS better in well-seasoned cast-iron…  puff up and brown lightly floured tortillas…

Begin building with the first layer– brisket cut into bites on a tortilla…

Add the peppers and onions over the meat…

…  Next, place the crunchy-fried grated potatoes…

…  Fry 1 or 2 eggs, let them tower the stack; and by all means, don’t forget or be too shy to drizzle some hot sauce, salt & pepper– Fiddle-sticks, just throw some grated monterey jack or cheddar over the whole thing and call it a meal.  A few chives over this hill might not be a bad thing, either, you know…

&

…  With the dry rub you used on the brisket, with the extra rub left over, you can rub onto a whole chicken to roast.  Just don’t forget to pat-dry the chicken after you wash it so that the rub adheres to it…  have it at room temperature, have the dry rub on the chicken for about 30 minutes…  Preferably, overnight in the refrigerator with dry rub saturating it, then set out to room temperature the next day, adding more dry rub on all sides of chicken to roast…  And still pour a dark brew over it before baking– you won’t regret it… just determine not to pour the entire bottle since you will not need the entire bottle of beer (you can drink the rest).

Place the whole chicken over a bed of sliced onions AND sliced lemons.  Tuck in some chunks of onion and lemon, garlic cloves, too, into the cavity.  Already have the oven temp set to 400 degrees, baking time– 1 hour to 1 hour, 15 minutes…

From the oven, set the chicken for 15-30 minutes before carving into slices so the juices are sealed in, so it does not dry out…

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–Wings grilled in the oven in aluminum foil by my husband’s friend– applied generously with olive oil, first, then the dry rub; placed prepared wings in the ‘frig overnight inside the aluminum foil prior to cooking the next day…  The following day, he set the oven to 425 degrees; after 20 minutes of cooking time, he turned them and applied more dry rub over the wings– after an additional 20 minutes, he flipped them again, adding more dry rub.  Total cook-time was 1 hour/15 minutes.  These were very good.  He took them to work and shared them; then my husband brought me home the remainder so I could give them a try– Very good, Tom~  We enjoyed them~  Thanks!