Let Freedom Ring

Our 4th of July this year was pretty much a day we got to not worry about an alarm clock, not meeting with any customers and a day of cooking, eating, eating...well and eating some more.  What was on the menu...deliciousness.  The early wee hours of morning I let my beef brisket relax for about an hour.  Time for the rub down, sea salt, ground black peppercorns, fresh garlic from our back yard was stabbed into this delicious piece of meat.

Sprinkle sea salt, ground pepper and stuff with fresh garlic cloves.  Add 2 tablespoons of olive oil

Sear the meat and then set it aside

Use same pan, throw in chopped onions and carrots

Add a good red wine, I used White Oaks Vineyards from Carlock, IL.

Toss in some peppercorns

Cover and put in the oven 300F till meat melts in your mouth, about 4-5 hours for this baby

Time to reduce, strain all the peppercorns, carrots and onions

Put on medium heat and start reducing, do not give up this does take a long while but is the best gravy in the world!

Slice the brisket thin, try not to eat all of it while you are cutting

Add your favorite BBQ or make your own.  I cheated and used a Sweet and smoky and Sweet baby rays

Just let it do its thing

For a small side dish I chopped up some cabbage, radishes and tossed it with a dressing

Homemade yukon gold mashed

Reduced for perfection

Whala!!!  BBQ beef brisket, yukon mashed, gravy and slaw.  All homemade and all damn good 

Thanks to White Oaks Vineyards in Carlock, Ropp Cheese in Normal and Crump Farms in Carlock for all the fresh grown goodies.