BRISKET OF BEEF BBQ

1 first-cut beef brisket (4 1/2 to 5 pounds)

1/2 cup of BBQ rub (recipe to follow)

2 tablespoons olive oil

8 carrots, peeled and halved crosswise

3 cups BBQ basting sauce (recipe to follow)

• Start by rubbing the brisket with the rub the night before, wrapping it well in plastic and refrigerating overnight.

• Pre-heat the oven to 350 degrees.

• In a large heavy bottomed pot over medium-high heat, brown the brisket in the olive oil, about 8 to 10 minutes per side or until well browned.

• Add the carrots and the barbecue sauce, cover and bake in the oven for 2 hours.

• Remove from the pot, leaving the oven on.

• Scrape the sauce from the brisket and transfer to a cutting board, allow to rest for 12 minutes.

• Cut the brisket across the grain into 1/4 inch thick slices. Return the slices back to the pot, spooning the barbecue sauce over.

• Cover and cook, basting periodically with the sauce, cooking them for about 1 1/2 hour or until fork tender.

Yield: 8 servings

BBQ RUB

2 1/2 tablespoons dark brown sugar

2 tablespoons paprika

2 teaspoons dry mustard

2 teaspoons onion powder

2 teaspoons garlic powder

1 1/2 teaspoons dried basil

1 teaspoon of ground bay leaf (about 1 leaf) (ground in a coffee grinder)

3/4 teaspoon ground coriander

3/4 teaspoon ground savory

3/4 teaspoon dried thyme

1 1/2 teaspoons of freshly ground black pepper

1/8 teaspoon ground cumin

Salt to taste

Mix all the ingredients together, and store up to 4 months in an air-tight container.

Yield: 3/4 cup

BBQ BASTING SAUCE:

4 cups of beef broth

2 bay leaves

1 teaspoon dry oregano

2 tablespoons of unsalted butter

1/2 cup of chopped onion

1/4 cup of chopped celery

1/4 cup of chopped green pepper

1/4 cup of chopped garlic

2 tablespoons of BBQ Rub

1/2 teaspoon dry mustard

1/2 teaspoon salt

1 teaspoon of ground black pepper

1/4 teaspoon cayenne

Finely grated zest of 2 lemons

Juice of 2 lemons

2 tablespoons soy sauce

2 tablespoons white wine vinegar

1 tablespoon olive oil

1 tablespoon sesame oil

1 pound of bacon, finely chopped

• Place the beef broth in a saucepan and bring to a boil, reduce the heat to a simmer, adding the bay leaves and oregano.

• In a separate pan, melt the butter over medium-high heat.

• Add the onion, celery, pepper. garlic, rub, mustard, salt, pepper and cayenne. Cook till brown, about 5 to 7 minutes.

• Add the beef broth, mixing well. Allow to come back to a simmer, adding the lemon zest, lemon juice, soy sauce, vinegar, olive oil and sesame oil.

• As the broth simmers, place a skillet over medium heat and cook the bacon for about 6 minutes, cooking it soft not crisp.

• Add everything from the bacon the broth.

• Continue to simmer for about 45 minutes or until reduced by 1/4. Adjust the seasoning and use.

Yield: 6 cups