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Good Ole Hasty-Bake Brisket
1 10 to 12 pound brisket
3
⁄4 cup soy sauce
3
⁄4 cup Worcestershire sauce
1
⁄2 cup burgundy
1
⁄4 cup wine vinegar
1
⁄4 cup olive oil
3 Tablespoons lemon juice (fresh is best)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Hasty-Bake Gourmet Greek seasoning or
equivalent
Mix all ingredients together for marinade. Pour over
meat and marinate 24 hours in a glass or other
nonreactive container or zip lock bag, turning several
times. Remove meat from container and save
marinade.
Over direct heat in your Hasty-Bake, sear the brisket
on all sides. Lower the fire box and put the heat
deflector in place over the coals to continue cooking
with indirect heat. Place the brisket in a Hasty-Bake
baster pan or aluminum foil basting pan. Pour reserved
marinade over the brisket and cook until the internal
temperature reaches 180ºF (approximately 1 hour per
pound at 200ºF). (Optional: At this point, you may
remove the brisket from the grill and slice into
1
⁄8” to
1
⁄4”
slices. Put the meat back into the pan with marinade.)
Cover the pan and cook for 2 more hours. Drain
marinade from meat and serve.
Grilled Lime-Marinated Sirloin Steak
with Chipotle Honey Sauce
2
1
⁄2 pounds of sirloin steak
MARINADE
1 canned chipotle (or to taste)
2 cloves garlic, minced
1 Tablespoon chopped cilantro
4 Tablespoons vegetable oil
6 Tablespoons lime juice (about 5 limes)
SAUCE
1
⁄2 cup honey
1
1
⁄2 cup peanut oil
2 or 3 canned chipotles
2 Tablespoons balsamic vinegar
4 Tablespoons brown mustard
1
⁄4 cup fresh lime juice
5 cloves garlic, minced
2 teaspoons ground cumin
4 Tablespoons chopped cilantro
2 teaspoons salt
Freshly cracked black pepper to taste
Place steak in large dish, baking pan or zip-lock bag.
Mix all marinade ingredients together and pour over
steak. Cover and let marinate in the refrigerator for 4
to 6 hours, turning occasionally.
To make sauce:
Combine honey, peanut oil, chipotles, vinegar,
mustard, lime juice, garlic, and cumin. Puree in a
blender or food processor. Stir in the chopped cilantro
and add salt and pepper to taste.
Salt and pepper steak to taste. Over very hot direct
heat, grill the steak for 5 to 7 minutes on each side (for
medium rare).
Remove the steak from the grill and let it rest for 3
to 5 minutes so that the juices drawn to the center by
cooking redistribute for even color.
Serve the steak, which should be very juicy, either
plain or on top of sliced French bread. Accompany
each serving with several Tablespoons of sauce.
16
Beef