Catahoula Brisket In Spicy Beer Tomato Sauce Food

JOAN ROMBAUER'S BEEF BRISKET WITH SPICY BARBECUE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Place the briskets in a large roasting pan. Add enough beef broth to cover briskets by a minimum of 1 inch. Cover the roasting pan and cook 3 to 4 hours until fork inserts easily into meat.
• During the last hour of cooking reduce the oven temperature to 325 degrees F. You will notice that the beef broth has been reduced and the top of the brisket is visible. Pour the "Spicy Barbecue Sauce" on the top and continue baking until done. Check the brisket approximately every 20 minutes. Serve briskets with pan juices over mashed potatoes.
• Combine ingredients and add to beef brisket during the last hour of cooking.

CATAHOULA BRISKET IN SPICY BEER & TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Spice mix: Combine all ingredients; blend well.
• You will not need all of the mix.
• Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like).
• Season brisket with 3 tablespoons spice mix.
• Season flour with 4 tablespoons spice mix.
• Dust meat with seasoned flour.
• Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add meat; sear on both sides.
• Remove to a platter.
• Add remaining 2 tablespoons oil to pan.
• When hot, add onions, carrots, jalapeno and garlic.
• Cook, stirring occasionally, until onions are caramelized.
• Add Roma tomatoes; cook until they break down.
• Add canned tomatoes and chipotles.
• Season with salt and pepper.
• Cook to a stewlike consistency.
• Add beer and stock.
• Return meat to pot, cover loosely with foil; place in oven.
• Roast for 3 to 3 1/2 hours, until tender.
• Remove brisket; set aside.
• Reduce sauce until slightly thickened, then strain out solids.
• Transfer solids to a blender; liquefy with a small amount of sauce.
• Mix blended solids back into sauce.
• Add vinegar and lime juice.
• Adjust seasoning.
• Let meat rest for 10 minutes before slicing.
• When ready to serve, slice thinly and briefly reheat in sauce.

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

BEER-BRAISED BRISKET WITH ONIONS

Steps:

• Preheat oven to 350 degrees F.
• Pat brisket dry and sprinkle with salt and pepper.
• Heat oil in 6-8 quart wide heavy pot over moderately high heat until hot but not smoking, then brown meat well on all sides, about 10 minutes total. Transfer meat to a platter.
• Cook onions with bay leaf in the fat remaining in pot over moderate heat, stirring occasionally, until golden, 10-12 minutes.
• Remove from heat and transfer half the onions to a bowl.
• Arrange brisket over onions in the pot and then top with the remaining onions from the bowl so the meat is covered with half the onions under and half the onions over the meat.
• Add the beer, bouillon and vinegar to the pot (liquid should come about halfway up sides of meat) and bring to a boil.
• Cover pot (make sure hanle on pot lid is oven proof) and braise in middle of oven until meat is very tender, 3 to 3 1/2 hours.
• Cool in sauce, uncovered about 30 minutes.
• Transfer brisket to a clean cutting board. Skim off any fat from sauce and season to taste with salt and pepper.
• Slice meat across the grain and serve with the sauce.