Jordan Babineauxs Gumbo Texas Style Food

BRISKET, EAST TEXAS STYLE

Steps:

• In a large cooking pot combine beef stock, wine, bay leaves, peppercorns, garlic and salt; over medium heat, bring to a low boil. Place brisket in boiling mixture, fat side up, and cook at a low simmer for 4 1/2 hours, or until tender.
• Remove brisket from pan and place on the top rack of a grill or smoker and cook for 1 hour. Baste with BBQ sauce. Remove from grill or smoker and let cool for 15 minutes. Slice thinly and serve.

SWEET AND SPICY BBQ SAUCE (TEXAS STYLE)

Steps:

• In a medium pot, cook the bacon over medium-low heat until crispy, 8 to 10 minutes. Remove to a plate lined with a paper towel to drain, then eat the bacon as a snack.
• Add the onions to the pot with the bacon grease and cook over medium-low heat until the onions start to caramelize, 6 to 8 minutes. Add the garlic and cook another 2 minutes. Add the tomato paste and cook, stirring occasionally, another 3 minutes. Whisk in the stock, sugar, vinegar, cumin, cayenne, salt and pepper and bring to a simmer. Cook until thickened, 15 to 20 minutes.
• Let cool to room temperature before using. This sauce is great on brisket or beef ribs.

TEXAS RANCH-STYLE GUMBO

Steps:

• Trim excess fat from steaK; cut into 1-inch cubes.
• Combine flour, thyme, salt, and pepper in a shallow dish or pie pan; dredge meat in flour mixture.
• Heat butter and oil in a dutch oven; add meat; cook until browned on all sides.
• Remove meat, reserving drippings in pan; add onion and green peppers to pan; stir/saute until tender.
• Stir in mead and next 5 ingredients; cover and simmer 1 1/2 hours.
• Remove bay leaf and adjust seasonings to taste; serve over rice.