I've been making this Barbecued Beef Brisket, from The New Basics Cookbook, for many years. It assembles quickly and is in the oven, unattended, for 3 1/2 hours (making it meltingly tender), and giving me plenty of time to do other things.
Shredded Barbecued Beef Brisket
adapted from The New Basics Cookbook
• 1 brisket of beef (about 5 pounds)
• 1 teaspoon natural liquid smoke flavoring
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dry mustard
• 8 to 10 whole wheat, poppy seed or onion sandwich rolls
• 2 cups of your favorite barbecue sauce
1. Preheat the oven to 325˚F.
2. Place the brisket in a roasting pan, and brush with the liquid smoke.
3. Combine the salt and spices in a small bowl and mix well. Rub this into the brisket.
4. Cover the roasting pan, and bake until the brisket is fork-tender, about 3 1/2 hours.
5. Remove the pan from the oven, and use two forks to pull the meat apart in the pan juices, shredding it coarsely.
6. For each sandwich, halve a sandwich roll. Spoon about 2 tablespoons heated barbecue sauce over the bottom. Using a slotted spoon, pile about 1 cup of the shredded meat on the roll. Then pour 2 or 3 tablespoons sauce over the meat, and cover with the top half of the roll... OR, do what I do; transfer the shredded brisket to a large pot and place over low heat. Stir the entire 2 cups of barbecue sauce into the brisket, stir to combine, and heat until warmed through. Then pile onto the sandwich rolls.
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I have been making Bistecca alla Florentina (Tuscan Porterhouse) ever since our neighbors served it to us a couple of years ago, after returning home from a vacation to Italy. It's a snap to make and wonderful served with any fresh produce from your garden or the farmers' market... especially a tomato caprese salad! Porterhouse, New York Strip or T-Bone is the suggested cut of meat, but I have been using Top Round recently; the thicker, the better.
Prepare the grill. Over high heat, sear the steak, reduce the heat (or raise the rack) and continue to cook until medium-rare. Have waiting, a platter of chopped fresh rosemary, chopped fresh sage and lots of finely-diced garlic. Pour over this at least one-third of a cup of extra-virgin olive oil (the more, the better, as far as I'm concerned). The moment the steak is pulled off the grill, plunge into the herb and oil mixture and start flipping the steak. Add a good dose of salt (it is impossible to over-salt once the steak is seared); continue to flip, then add freshly ground pepper.
Simple, and absolutely delicious!