Roasted Beef Brisket Sandwiches 烤牛腩三明治

I am a typical impulsive Aries who love adventures, enjoy challenge, can't stand doing the same old thing. But, I do know patience is what I have to learn. This beef brisket brisket is a tough lean meat. It need low heat and long hours of cooking method. It's very popular in jewish dish as a corn beef by adding lot of flavor to brine. I also try to use braised before, but not much a big fan of it. I do admire BBQ Master does the roasted beef brisket with that gorgeous color by absorb the spice rubs, and the juiciness remain from the low heat penetrated. Therefore I decided to begin this cooking process.

I had plastic bag ready and choose my spice rub with woody thyme, refreshing rosemary, warm cinnamon, nice red color from smoked paprika, garlic and onion powder were the basic aromatic. Of course it need to sugar, salt and black paper to bring out the flavors. I also add the oil into the rub to be easy coated on this lean meat and avoid to be drying out or burning during the process. Then, I used forks to poke all over the beef brisket, so this big piece of meat will marinate the rub well (At least over night). As my research showed per pound will cook for 90 minutes. I had two pounds meat here, so I dived this beef brisket to two, so I could reduce the time.

Well, when kids all quiet in bed. I preheated the conventional oven temperature 225F, made sure the beef was back to the room temperature then I placed in the oven. All I need was just waited, and I could watch a late night movie with my hubby. He was excited he could have some sample to try out like midnight snack. But ..... 90 minutes past, other 30 minutes passed, other 30 minutes passed .... My husband kept asking me, it is done yet? Well, it took me four hours to reach internal temperature to 180F as the research that I've done. My husband's late night snack became the next day sandwich, because it was done almost by 4:00am.

God !!!! I guess my patience is really improved, and my husband too ...... !

Do I love it ? Oh, Yes !!! Slow and low heat roasted really bought out the best part of this tough beef brisket. Outer layer of meat with all that spices was very flavorful in harmony. Inside of meat I could taste the beef by itself but with a hint of flavor from the rub. I was glad, but it needs a little bit heat perhaps, plus I still need to figure it out how could I have it done per pound for 90 minutes. This 4 hours was really picked up my nerve. Specially thanks to my dear husband was waited patiently with me though this cooking process. Xoxoxo ......

Sandwich was very easy to it together. Ingredients are Lettuce, fire roasted red papers from vinegar water ( tomato is good too), half mayo and half horseradish mayo were the key. Your favorite cheese and a piece of decent bread. My husband said, this is the best roasted beef sandwich in 20 years. It looked like all the waiting would make some of things become better. Hahaha ....

我是一位很典型衝動的牧羊座, 喜歡冒險, 享受挑戰, 無法重複做著一再相同的事. 但我也知道耐心是我所需要學習的. 這份牛腩是很硬又瘦的肉塊. 它需要低溫和長時間的烹調方法來製作. 猶太人通常喜歡把它拿來浸泡在塩糖和香料的水裡(或乾的方式)然後做成鹹牛肉. 我也試過燉煮的方法, 並不是很喜歡. 我很崇拜則是, 巴比Q專家用香料裹在肉上, 令它的色澤迷人入味, 而且透過低溫和長時間的烘烤保留那份肉汁. 所以我決定了這樣的烹調過程.

我先凖備好了一個塑膠袋, 選擇的香料有像木頭味道百里香, 清新的迷迭香, 溫暖的肉桂粉, 煙燻過的紅辣椒的色澤, 香蒜和洋蔥粉是基本的. 當然要有糖, 鹽和黑胡椒來帶出所有的味道. 我還加了油入香料裡, 可以輕易的裹在肉的外層, 還能避免在烘烤的過程當中太乾, 或是出現燒焦的現象. 接下來我用叉子在牛腩上戳無數的小洞, 這一大塊肉就能醃的很入味(至少隔夜). 根據我的報告調查這牛腩肉每磅需要烤90分鐘. 我這裡有2磅的牛肉, 所以我把它一分為二. 這樣一來我就可以縮短烹調的時間.

一切就緒後, 當孩子安靜的睡了. 我預設風扇烤箱溫度225華氏, 確定牛肉回到室溫, 然後置入烤箱, 接下來就是等待了.

我可以和老公看個晚場電影, 他原本很期待可以試吃當宵夜的. 結果, 90分鐘過去, 另一個30分鐘又過去, 又另一個30分鐘又過去了 ...... 我老公不斷的問好了沒? 結果總共花了我四個小時肉裡面的溫度才達到華氏180度就像我所做的報告顯示. 我老公宵夜成了隔天午餐的三明治, 因為烤好時已經快凌晨四點了. 天啊! 我想我的耐心真的進步了許多, 包括我老公的也是.

我喜歡嗎？當然是的 !!! 慢速低溫火烤確實把這塊很硬的牛腩展現出它的價值. 外面一層的牛肉香氣十足, 而且味道非常和諧. 𥚃層的肉可以嚐到牛肉原味, 但是又帶點裹在上面的香料. 我挺開心的, 但是如果再加上一點點辣應該會更好, 而且我還是得想出辦法怎樣才能將平均一磅的肉在90分鐘之內完成烘烤. 這四個小時真的有點挑起我的脾氣了. 特別謝謝我親愛的老公耐心的等待和我度過這次的烹飪過程.

三明治的做法非常簡單. 把所有的東西放在一起就好了. 材料有生菜葉, 泡在醋水裡的火烤的甜紅椒(蕃茄也行), 一半的美奶滋, 和一半的西洋山葵美奶滋是重點. 自己喜歡的起司, 和一塊有深度的麵包. 老公説這是二十年來最美味的烤牛肉三明治. 看來, 等待的心情會讓許多事變得更美好. 哈哈哈 ......