posted by Fruffy 01-07-102 2:26 PM
Merle's Barbecued Beef Brisket with All The Fixin's
posted at cooknchat, source "Beef For All Seasons" by Frederick J. Simon and John Harrisson
For the brisket:
1 (10 ounce) bottle Worcestershire sauce
1/4 cup Tabasco sauce
1/2 cup butter
1 tablespoon freshly ground black pepper
2 teaspoons dried red pepper flakes
1 tablespoon salt
2 cups cider vinegar
5 pounds beef brisket, choice grade
For the Corn & Bacon Salsa:
10 strips bacon -- cooked & diced
3 cups fresh corn kernels from 4 ears of corn
1/3 cup water (approx.)
2 tablespoons cider vinegar
1 red jalapeno chile -- thinly sliced with seeds
2 tablespoons olive oil
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
For the Cinnamon-Cactus Rice:
1 tablespoon butter
1/2 onion -- finely diced
3 ounces nopales (cactus pads) (about 2/3 cup) -- diced -- optional
1 cup long-grain white rice -- rinsed & drained
1/4 cup bottled diced pimentos -- drained
1/4 cup seeded raisins
1/2 tablespoon ground cinnamon
1 cup pineapple juice
2 cups water
For the Brisket: To prepare the brisket, place the Worcestershire sauce, Tabasco sauce, butter, black pepper, red pepper, salt, and vinegar in a saucepan and bring to a boil. Turn down the heat and simmer for 10 minutes, stirring occasionally. Line a large roasting pan with foil and place the meat in it. Pour the sauce over the meat and fold the foil over to cover. Marinate in the refrigerator for 4 hours; remove from the refrigerator and bring to room temperature.
Preheat the oven to 325º. Transfer the roasting pan to the oven and bake for 4 or 5 hours, or until very tender. For the last hour of cooking, fold the foil down to allow the meat to brown and soak up as much of the sauce as possible. Serve with the extra sauce on the side.
To prepare the salsa, place the bacon in a mixing bowl. Put the corn in a large saute pan, add about 1/3 cup of water, and cook for 3 minutes over medium-high heat until the corn is tender and the liquid has evaporated. Transfer the corn to the bowl with the bacon. Add vinegar, jalapeno, olive oil, salt, and pepper, and mix well. Keep refrigerated.
To prepare the rice, melt butter in a saute pan and add the onion. Saute over medium heat for 5 minutes. Add the cactus, and saute for 5 minutes longer. Add the rice, pimentos, raisins, cinnamon, pineapple juice, and water, and bring to a boil. Continue to boil until the water has evaporated to the level of the rice; then reduce the heat to a simmer, cover the pan, and cook for about 15 minutes, stirring occasionally so that the rice does not stick to the bottom of the pan. When the water has evaporated but the rice is still moist, turn off the heat. Let the rice stand for 5 minutes and then fluff with a fork.
Serve the carved brisket family style, with the beans, salsa, and rice in bowls and the corn bread stacked on a plate or in a basket.
NOTES : The colorful rice is given a sweetness by the cinnamon and fruit juice but contains no sugar. The raisins and cactus provide an interesting texture. Sliced cactus is often available in produce sections of supermarkets, especially in Latin neighborhoods, and whole cactus pads are usually in Latin markets. If using the latter, peel the cactus using thick leather gloves to make sure the spines don't get you! If you can't find cactus, or if you prefer, substitute 2 diced carrots and 1 diced stick of celery, add with the onion, and cook together for 10 minutes.