Beef Brisket Cooked Over An Outdoor Fire Pit |
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What you will need An outdoor fire pit with a grill over the top of it. 1 brisket of beef, approx 6 lbs or 3kg 1 packet of onion soup mix 1 can of beef broth 1/4 c. finely chopped onion Crushed hot chilli pepper to taste, I use about 3 chillis but I like it HOT! Get your fire going in the outdoor fire pit. Meanwhile, spread dry soup mix over thesurface of your beef brisket, then wrap securely, using at least 3 layers of heavy-duty foil. Seal foil well to hold in all the juices. When your fire pit has died down a bit you should have some nice hot coals. When your coals are white hot, move them to one side; place rack 6 inches above coals. Place foil-wrapped brisket on rack but NOT directly above coals. Cover grill and cook brisket 3 hours, turning once. Remove brisket carefully from foil, pouring drippings off into a bowl for later use. Return brisket to your fire pit grill rack, directly over coals this time and cook, uncovered, 20 to 30 minutes until a nice cripsy brown, basting with drippings from time to time. To Serve: Skim fat off remaining drippings and discard. Mix drippings with enough beef broth to make about 2 cups of liquid. Stir in onion and crushed red pepper to taste. Cut brisket into thin slices. Serve with dripping mixture as dipping sauce. Makes 8 to 10 servings. NOTE: Brisket may be cooked in oven and finished either on grill or under broiler. Heat oven to 325 degrees. Place wrapped roast in roasting pan and bake 3 hours. Finish on grill as described; or place, after unwrapping, on rack in broiler pan and broil 5 minutes on each side. Baste from time to time with drippings. Delicious! Tag it:        |