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.
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| Sprinkle sea salt, ground pepper and stuff with fresh garlic cloves. Add 2 tablespoons of olive oil |
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| Sear the meat and then set it aside |
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| Use same pan, throw in chopped onions and carrots |
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| Add a good red wine, I used White Oaks Vineyards from Carlock, IL. |
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| Toss in some peppercorns |
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| Cover and put in the oven 300F till meat melts in your mouth, about 4-5 hours for this baby |
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| Time to reduce, strain all the peppercorns, carrots and onions |
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| 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! |
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| Slice the brisket thin, try not to eat all of it while you are cutting |
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| Add your favorite BBQ or make your own. I cheated and used a Sweet and smoky and Sweet baby rays |
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| Just let it do its thing |
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| For a small side dish I chopped up some cabbage, radishes and tossed it with a dressing |
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| Homemade yukon gold mashed |
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| Reduced for perfection |
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| Whala!!! BBQ beef brisket, yukon mashed, gravy and slaw. All homemade and all damn good |
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| Thanks to White Oaks Vineyards in Carlock, Ropp Cheese in Normal and Crump Farms in Carlock for all the fresh grown goodies. |
