Ingredients: |
Ingredients: 5- to 6 pound brisket
Coarse salt and freshly ground pepper
3 tbsp. extra-virgin olive oil
2 to 3 medium onions cut into large dice
2 to 3 large carrots, scrubbed and cut into 1-inch pieces
5 ten-and-a-half-ounce cans Campbell’s French onion soup or beef broth
1 1/2 cups Sankaty Barbecue Sauce, plus more for sandwiches
1/2 cup Jack Daniel’s whiskey
8 to 10 crusty rolls
Cole slaw, for serving (optional)
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Directions: |
Directions:1. Preheat oven to 350º. Using a sharp knife, lightly score the brisket in a cross-hatch pattern. Season with salt and pepper; set aside. In a large heavy-bottomed Dutch oven, heat olive oil over medium-high heat. When oil is hot but not smoking, add brisket, and cook until well browned all over, 1 to 3 minutes per side. Remove, and set aside.
2. Add onions, carrots, and the soup. Return the brisket to the pot, and add 1 cup barbecue sauce and the whiskey. Cover, and transfer to oven. Cook until brisket is very tender, 3 to 3 1/2 hours. Transfer brisket to a platter; set aside. Discard liquid and vegetables.
3. Preheat a grill. Brush the brisket on one side with 1/4 cup of barbecue sauce. Place sauce side down on grill. Cook until lightly charred, about 5 minutes. Brush second side with remaining 1/4-cup sauce. Turn, and cook until lightly charred, about 5 minutes. Remove from grill. Slice brisket against the grain 1/4 inch thick.
Serve on a roll, topped with more barbecue sauce and coleslaw |
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