Recipe
Barbecue Beef Brisket with Broccoli Slaw
Serves: 4
Ingredients:
One 4-pound beef brisket
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and crushed
2 celery stalks, cut into chunks
1 large carrot, cut into chunks
1 yellow onion, cut into chunks
2 cups red wine
2 cups beef stock
4 sprigs fresh rosemary
2 bay leaves
3 or 4 fresh thyme sprigs
Barbecue Sauce (recipe follows)
Broccoli Slaw (recipe follows)
4 onion rolls, buttered and toasted until golden
For: Barbecue Sauce
1 cup chopped onions
3 tablespoons vegetable oil
2 cups ketchup
1 cup chili sauce
1 cup Worcestershire sauce
2 cups apple cider vinegar
2 cups light brown sugar
¼ cup freshly squeezed lemon juice
2 teaspoons dry mustard
4 cloves fresh garlic – chopped
Cayenne pepper to taste
Salt to taste
Red pepper flakes to taste
For Broccoli Slaw:
¼ cup freshly squeezed lemon juice
¼ cup red wine vinegar
2 tablespoons sugar
½ cup extra-virgin olive oil
¼ cup thinly sliced Peppedew peppers
1 small shallot, thinly sliced
4 cups packaged broccoli slaw mix
Kosher salt and freshly ground black pepper
Kosher salt and coarsely ground black pepper
2 tablespoons extra-virgin olive oil
3 cloves garlic, peeled and crushed
2 celery stalks, cut into chunks
1 large carrot, cut into chunks
1 yellow onion, cut into chunks
2 cups red wine
2 cups beef stock
4 sprigs fresh rosemary
2 bay leaves
3 or 4 fresh thyme sprigs
Barbecue Sauce (recipe follows)
Broccoli Slaw (recipe follows)
4 onion rolls, buttered and toasted until golden
For: Barbecue Sauce
1 cup chopped onions
3 tablespoons vegetable oil
2 cups ketchup
1 cup chili sauce
1 cup Worcestershire sauce
2 cups apple cider vinegar
2 cups light brown sugar
¼ cup freshly squeezed lemon juice
2 teaspoons dry mustard
4 cloves fresh garlic – chopped
Cayenne pepper to taste
Salt to taste
Red pepper flakes to taste
For Broccoli Slaw:
¼ cup freshly squeezed lemon juice
¼ cup red wine vinegar
2 tablespoons sugar
½ cup extra-virgin olive oil
¼ cup thinly sliced Peppedew peppers
1 small shallot, thinly sliced
4 cups packaged broccoli slaw mix
Kosher salt and freshly ground black pepper
Directions:
Preheat the oven to 325 degrees
.
Place a large Dutch oven or heavy-based pot over medium-high heat. Add the oil. Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes. Remove the brisket and set aside. Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes. Deglaze the pot with the wine and let simmer, about 1 minute. Then, use a wooden spoon to scrape the bottom of the pot. Then add the stock, rosemary, bay leaves and thyme. Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours. Remove the vegetables with a slotted spoon and discard.
Transfer the brisket to a cutting board and let it rest, about 15 minutes. Slice the brisket thinly across the grain and place the slices on a warm platter. Ladle some of the braising liquid over the brisket slices.
To assemble and serve:
Pile the bottom of a toasted onion roll high with the brisket and spoon a good amount of the barbecue sauce over top. Finish with the Broccoli Slaw and the top of the toasted onion roll. Serve immediately.
Sprinkle the brisket liberally on both sides with 1 tablespoon salt and some pepper.
Place a large Dutch oven or heavy-based pot over medium-high heat. Add the oil. Add the brisket and sear on all sides until deep golden brown, 10 to 12 minutes. Remove the brisket and set aside. Add the garlic, celery, carrots and onions and cook until browned, about 5 minutes. Deglaze the pot with the wine and let simmer, about 1 minute. Then, use a wooden spoon to scrape the bottom of the pot. Then add the stock, rosemary, bay leaves and thyme. Add the brisket back to the pot fat-side up, cover and roast in the oven until the brisket is fork tender, about 3 hours. Remove the vegetables with a slotted spoon and discard.
Transfer the brisket to a cutting board and let it rest, about 15 minutes. Slice the brisket thinly across the grain and place the slices on a warm platter. Ladle some of the braising liquid over the brisket slices.
For Barbecue Sauce:
In a large pot, sauté the onions in the vegetable oil until golden brown.
Add in remaining ingredients and bring to a boil over medium high heat. Reduce heat to medium low and cook for about 1 hour, stirring occasionally. Adjust seasoning, cool and store in glass jar in refrigerator.
This sauce will keep for months and it also freezes well.
1 Batch will yield 4 pints
Add in remaining ingredients and bring to a boil over medium high heat. Reduce heat to medium low and cook for about 1 hour, stirring occasionally. Adjust seasoning, cool and store in glass jar in refrigerator.
This sauce will keep for months and it also freezes well.
1 Batch will yield 4 pints
For Broccoli Slaw:
Whisk the lemon juice, vinegar and sugar in a medium bowl. While whisking, slowly add the oil until smooth. Add the Peppedew peppers, shallots and broccoli slaw mix. Taste and season with salt and pepper. Cover the bowl with plastic wrap and set aside in the refrigerator until you are ready to serve.
Yield: 4 cups

Yield: 4 cups

To assemble and serve:
Pile the bottom of a toasted onion roll high with the brisket and spoon a good amount of the barbecue sauce over top. Finish with the Broccoli Slaw and the top of the toasted onion roll. Serve immediately.
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