From Faith — I’m a regular at the Orient Country Store on charming Village Lane in Orient, L.I., because cook Grayson Murphy serves up fabulous brisket sandwiches at lunchtime. If you make brisket in your oven or slow cooker, make extra so you can have sandwiches. Here’s an approximation of Grayson’s brisket recipe, which he basically does by intuition. Whatever, it’s the bomb.
This is how Grayson dictated his recipe across the counter:
“So you want to go buy a brisket at the meat market and make sure to ask for one on the fattier side so it can cook longer. I make a marinade by combining some pureed garlic, chili powder with some ancho chilis in it (if you can), a little brown sugar, mustard, smoked paprika and dry oregano. I rub that paste all over the brisket in a pan and then I wrap the beef and pan tightly in plastic wrap and put it in the fridge for a day. On cooking day, I preheat the oven to 325. Then I get out a dutch oven and put thick slices of onion across the bottom of it and add bacon fat or olive oil or both. You put the meat in, resting on the onions, and then add a can of craft lager beer and about two cups of water. Put the lid on the dutch oven and let it roast about 4 hours. At the four hour mark, I set the lid slightly ajar and let it keep roasting at the same temp for another 20 minutes because that seems to concentrate the sauce. When I pull it out of the oven, I let it rest for at least a half hour, or even overnight, meaning as soon as it cools down, into the fridge it goes. It’s incredibly tender! If you want to serve it the way I do at the market, layer on the meat, sliced and chopped, some bread and butter pickles, a little bbq sauce and a little tomatillo sauce (from the supermarket.) This can go on a soft roll, on rice, or, Paleo-style, on a bed of arugula.”
