Lazy Texas Brisket
This is one of my favorite recipes for a crowd. Double the sauce recipe so you have extra.
Serves 10 to 12.
1 large clove garlic, minced
1 4-5 lb. beef brisket
1 Tbsp. chili powder
1 tsp. each paprika and salt
1/2 tsp. each cumin, sage, sugar, oregano, and cayenne
1/4 tsp. black pepper
Barbecue sauce (recipe to follow)
Preheat oven to 200.
Rub garlic into both sides of brisket. Combine dry ingredients and rub into brisket. Place brisket fat side up on large piece of heavy-duty foil, pour sauce over all, and wrap tight. Transfer to shallow roasting pan and bake until tender, about 8 hours. Serve hot with spoonbread.
Broncbusters Barbecue Sauce
Makes two cups.
2 Tbsp. butter
1 medium onion, chopped
1/2 cup water (optional)
1/2 cup each chili sauce and ketchup
1/4 cup cider vinegar
2 Tbsp. fresh lemon juice
2 Tbsp. brown sugar
2 Tbsp. Worcestershire sauce
1 Tbsp. molasses
2 tsp. hickory smoke salt
2 tsp. dry mustard
1/2 tsp. each black pepper and paprika
Melt butter and saute onion until translucent. Add other ingredients and simmer approximately 30 minutes.
Serve this with plenty of butter and salt and pepper.
Serves six to eight.
1 cup yellow or white cornmeal
4 cups milk
3 Tbsp. butter
1 tsp. baking powder
2 Tbsp. sugar
11/2 tsp. salt
4 eggs, separated
Preheat oven to 350.
Combine cornmeal with one cup of milk in heavy saucepan. Blend, then add remaining milk and cook over medium heat, stirring constantly, until mixture is thick and smooth, about five minutes. Remove from heat and stir in butter and salt. Beat in egg yolks. Then add baking powder.
Beat egg whites until they are stiff but not dry. Fold a third into cornmeal mixture, then fold in the rest. Spoon into two buttered one-quart soufflé dishes or shallow baking dishes. Bake until lightly browned. Depending on the size and depth of dish, this will take 35 to 50 minutes. Serve at once.
This recipe is from my friend Terrell. It is easy and excellent for a crowd.
Serves 8 to 10.
5 lbs. beef chuck or round
Salt and pepper and vegetable oil as needed
11/2 lbs. onions, chopped`
3 cloves garlic, minced
1 can beer
16 oz. tomato puree
1 qt. beef broth
8 oz. diced Hatch green chilies
2 diced and seeded fresh jalapenos
2 Tbsp. each mild chili powder and hot chili powder
3 Tbsp. ground cumin
3 Tbsp. dried oregano
Toppings: shredded cheese, sour cream, scallions, fresh chopped jalapenos
Preheat oven to 325.
Trim beef and cut into one-inch cubes. Season with salt and pepper, and then sear in oil in heavy Dutch oven. Remove meat.
Cook onions and garlic until light golden brown, about 10 minutes. Deglaze pan with a little bit of beer.
Add tomato puree and broth. Bring to boil. Then add beef and bring to simmer. Cover and bake in oven for about one hour, stirring occasionally and degreasing (if desired).
Add chilies, jalapenos, powders, and spices. Bake another 45 minutes. Adjust seasonings and serve.