Ingredients: |
Ingredients: 5 - 6 pound brisket
Course salt and freshly ground pepper
3 T 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 10 1/2 ounce cans Campbell's French onion soup or beef broth
1 1/2 cups Sankaty Barbecue Sauce, plus more for sandwiches
1/2 C Jack Daniel's whiskey
8 - 10 crusty rolls
cole slaw, for serving (optional)
|
Directions: |
Directions:
Preheat oven to 350 degrees. 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.
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.
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 cole slaw.
บบบบ
|
This recipe for Janes BBQ Brisket is from