Chef Sean Schmidt from Kettering Fresh Fare
SERVINGS: 4-6 Servings
BRISKET INGREDIENTS:
5-6 Pound Beef Brisket
1 Cup Private selection Signature Rub Texas BBQ Rub
1 Teaspoon Kosher salt
1 Teaspoon Ground Black Pepper
1 Tablespoon Garlic, minced
2 Tablespoons olive Oil
2 Whole Red Onions, Peeled and Julienne
24 Ounces BEEF BROTH OR STOCK
CABERNET BBQ SAUCE INGREDIENTS
1 – 16 Ounce Bottle Original Sweet Baby Ray’s BBQ Sauce
16 Ounces Cabernet Wine
½ Cup Honey
Salt and Ground Black Pepper to Taste
DIRECTIONS:
In a medium sauce pan reduce the Cabernet wine by half, then add the Sweet Baby Ray’s BBQ Sauce, Honey and Season with salt and Ground Black Pepper. Let, simmer for about 5-10 minutes until flavors are well blended. Set aside until needed to baste the meat. Remove the beef brisket from the packaging. Season the beef brisket with Olive Oil, Salt, Ground Black Pepper, Garlic and Private Selection Signature Texas BBQ Rub. In a roasting pan, place the julienne onions, beef broth and the seasoned Brisket. Cover with plastic wrap and aluminum foil. Put in a 325 degree pre-heated oven. Roast, for about 3-4 hours until the beef brisket becomes tender and is starting to fall apart. Remove the beef brisket from the pan and save the onions, if you desire to serve with the brisket. Let the beef brisket rest for about 15-20 minutes. Then, remove the fat from the top of the brisket. If you desire, place the trimmed brisket on the grill and baste with the Cabernet BBQ sauce. Heat the beef brisket on each side for about 4-5 minutes and season with salt and ground black pepper. The brisket is ready to serve, slice very thin and serve as an entrée or on a toasted slider bun. Can serve with blue cheese slaw and caramelized red onions.
