Day: April 12, 2015

Easy! Beef brisket roast, slathered in a mixture of BBQ sauce and soy sauce, wrapped in foil, and baked until falling apart tender. Simple and delicious.

3 to 4 lbs of a brisket cut of beef
3/4 cup barbeque sauce
1/4 cup soy sauce
1 cup of water

Preheat oven to 300F/150C.

In a bowl, mix together the barbeque sauce, soy sauce, and water.

Place the brisket roast on a large piece of aluminum foil. Spread the BBQ sauce mixture generously over meat. Wrap the brisket in aluminum foil and place it in a roasting pan. Bake for 1 hour for every 1 pound of meat.

Remove from oven and let rest in the foil for 30 minutes before serving. The easiest way to serve the roast is to first cut it in half along the grain of the meat (poke the meat with the tip of a knife or tines of a fork to see which way the grain or lines of the muscles are going if you can’t see it from the surface). Then make 1/4-inch to 1/2-inch thick cuts across the grain to serve. (Cutting the meat across the grain will make it much easier to eat, as the cuts break up the muscle tissue.)