My cousin was in Texas last week for his business needs. He got lucky as his trip was planned to coincide with the Texas Independence Day. Celebrated on March 2, this day marks the birth of Texas after its partition from Mexico. He went to this historic site “Washington-on-the-Brazos” with his colleagues, where he got to taste something really interesting. There was this family who used their old family recipe of barbecue sauce and offered tastings on the independence day celebrations. He didn’t expect much but was startled when he tasted. “They are good sisters because they are basic and they have been doing this for generations” he told me on phone. He is actually planning to open a barbecue restaurant in Texas.
I realized it’s been ages I’ve used my barbecue grill. Since he’s planning to open a restaurant in Texas, I’ll make something exciting with the blend of Texas flavor. Though the barbecue tradition was invented so as to smoke the meat and keep it for later use but now, it’s art. Tender beef and the smoky flavor – no surprise once Obama cut in line at a barbecue restaurant in Texas. Beer stuffed in the meat gives it a different flavor, however we’ll be going with something classic i.e Red Wine.
BBQ Red Wine Beef Brisket
3 cups Red Wine,
8 halved Shallots,
Coarse salt to taste,
Ground Pepper to taste,
6 chopped Garlic Cloves,
3 1/2 pounds sliced Beef Brisket,
4 teaspoons Extra-virgin Olive Oil.
1. Preheat oven to 350 D. F. In a heavy pot, heat 2 tablespoons oil over medium-high.
2. Season brisket with salt and pepper, in batches. Cook, turning occasionally. Brown all sides for 150 minutes.
3. Transfer brisket to a plate and discard fat from the pot. Return pot to heat and add 2 teaspoons oil and shallots. Cook until shallots are browned for 3 minutes.
4. Add garlic, cook until fragrant for 1 minute. Add red wine and simmer for 15 minutes.
5. Return beef to pot and add just enough water to cover meat. 5 cups will be enough. Bring to a boil, cover, then place pot in oven.
6. Cook until beef is tender for 2 hours and all water is absorbed. Move meaty chunks to grill for another 10 minutes. Serve with Beer and Cheese Dip and thick leftover stock. Garnish with coriander.
Enjoy the beefy treat!