Slow Braised Brisket Sandwiches

Pictures do all the talking.  See below for revised recipe.

• 1 5-7lb brisket
• Spice Rub (garlic powder, onion powder, salt, pepper, cayenne pepper, chili pepper, paprika, red chili flakes)
• Olive oil
• 1 packet of Lipton's French Onion Dip mix
• 1 bottle of Heinz Ketchup
• 1 Bottle of Sweet Baby Rays BBQ sauce
• 2 16 oz bottles of Nut Brown Ale
• 1 cup of water
• 1 bottle of hot sauce 
• 1/2 cup of secret ingredient (optional)

Preheat oven to 250 degrees.

Rub marinade on both sides of brisket and set aside for an hour.  Rub with Olive oil and sear both sides over high heat in large dutch oven pot.  Stir together remaining ingredients and pour over brisket fat side up.  Liquid should be just enough to cover brisket.   Cook brisket in oven for minimum of 8 hours (until fork tender). 

Do not cook for more than 15 hours!  

Brisket should be tender to the fork (otherwise continue to cook).

Cool brisket and pull apart.  

To complete sandwich pile a handful of brisket over a lightly toasted role (brioche).  Top with cole slaw & pickles. Serve immediately.  

Enjoy!

Super Bowl Sunday Brisket Sandwiches

Due to popular demand I had to bring these back. Been on a hiatus over the last few weeks but excited to get back to cooking some new meals. If anyone has good recipes please send them over swgarten@gmail.com

This one is easy...Click here to see recipe.

Added a bottle of Habanero sauce to kick it up for Superbowl Sunday!

Six Hour Slow Cooked Brisket

For all the real men out there who decided not to watch the Giants last game of the season today, here's to one of the best meals I've ever made (according to my wife!). Slow & low baby!

Six hour Slow Cooked Beef Brisket

Ingredients

• 1 4-5 lb brisket
• 1-2 bottles of your choice of barbecue sauce
• 1/2 bottle of Heinz Ketchup
• 2 packets of Lipton onion soup/dip mix
• couple tablespoons of your preferred hot sauce
• Tsp of garlic powder
• Tsp of onion powder
• Tsp of Paprika
• Tablespoon of Oil
• Tablespoon of Canola or Vegetable oil (for use in pan to sear)
• Salt & Pepper

Preparation

Using your hands rub brisket on both sides with salt, pepper, paprika & olive oil.

Next preheat a large cast iron pan (I prefer Le Creuset) on high heat with your vegetable/canola oil until it begins to get smokey. Turning once sear both sides of brisket until the meat forms a brown crust (about 3 minutes on each side).

While meat is searing combine Ketchup, BBQ sauce, Hot sauce, garlic & onion powder, & Lipton onion mix into a bowl and combine. Mix well.

Preheat over to 250-300 degrees.

Add approximately 2-3 cups of water to sauce and pour into pot with brisket. Sauce mixture should almost come to the top of the brisket.

Once complete put the lid on the pot and stick into the oven. Cook meat for about 5-6 hours checking periodically to make sure liquid has not reduced all the way. In the event it requires more liquid just add some water.

Go watch football....

6 hours later....

Remove from oven and carefully pull brisket from pot and lay to rest on a separate plate. Cover with tin foil for 15-20 minutes. Brisket will continue to cook while resting.

At the same time heat remaining liquid over medium heat on your stove top. Once liquid begins to boil turn heat down to a simmer to reduce. You'll want to save the sauce as once the brisket is sliced it will be added back into barbecue sauce to re flavor.

Once cool slice brisket against the grain and put back into sauce.

Serve and enjoy!

Slow Cooked Chicken in White Wine & Lemon

Christmas Eve in NYC! Unfortunately the space is limited so my aspirations for cooking for 30 on Thanksgiving have been put on hold. So I thought the next best thing. Slow cooking a chicken marinated in white win, garlic & lemon! As usual, my wife has this thing against herbs so had to leave those on the side...as far as she knows:)

Ingredients

1 Large whole Chicken

1/2 bottle of white wine (I used Savignon Blanc)

3 large lemons (zest first and put to the side)

1 head of garlic

Olive Oil

S&P

1 large onion

1 Slow Cooker or large pot to cook in oven

Take entire chicken and rinse in cold water. Pat Dry with paper towel. Take 2 tablespoons of olive oil and coat entire chicken including core with olive oil, salt & pepper. Stuff cavity of chicken with one whole large onion and half a lemon. Drop into slow cooker. Top off with 1/2 bottle of wine or enough until liquid just below covering the entire chicken. Squeeze 1-2 entire lemons into wine and drop lemon into cooker. Top off with 4-5 crushed garlic cloves, skin on.

Set timer to low heat for 7-8 hours. Go sit on the couch and watch 3 of your favorite Christmas movies. Christmas Vacation....Die Hard....??

8 hours later.....

Pull chicken from slow cooker and set on a plate. Cover to cool. Chicken will continue to cook so you'll need to work quickly to prevent chicken from drying out.

While chicken is cooling take the remainder of the liquid and pour gently into large saucepan. Bring to a boil. Once boiling reduce heat to medium low. Depending on level of thickness you may need to add some flour and or increase wine content. Strain and serve.

Using a sharp knife remove legs from chicken as well as breasts (white meat). Remove onion from inner cavity of chicken and slice into quarters. Once all the meat has been removed discard the remainder of the chicken. I also prefer discarding the skin since the slow cooker won't create any crispness.

Plate as seen below.

To complete the Christmas Eve dinner accompany chicken with Sauteed Brussel Sprouts

• 1 pack of Brussel Sprouts washed & trimmed
• 1 tablespoon of EVOO
• 1 tablspoon of Lemon zest
• 1 shallot thinly sliced
• 1 minced clove of garlic

Heat garlic & shallots in olive oil. Add in brussel sprouts & cook until golden brown. Add lemon zest and give one final toss. Season to your liking.

And Roasted Potatoes w/Rosemary & Garlic

Voila!!...