Tag Archives: barbecued brisket

A Year in the Life

28 Jun

It’s Saucy’s one-year anniversary. Pinch us.

We have unloaded a boatload of hoarded tattered recipe clippings into this electronic file. Huzzah!

Our most popular posts are a mixed bag. Clearly, there are about a million of you searching for Rebar’s almond burger. While we haven’t found a recipe that stands up to them, we’ve uncovered some of the important ingredients.

Another most frequently searched post is not for the yummiest summer Diggity Dogs barbecue recipe, but for the dancing hot dog and bun art above them. People! We hope you tried the recipe at your White Trash Theatre night.

Ginger fried beef is another top hit leading searchers here. Since we posted a deep-fried, battered version, we have discovered a batter-free ginger beef that was just as sweet, spicy and chewy. Hopefully we can crack that one and post a recipe.

We thought it only appropriate to celebrate our first-year milestone by turning to the first recipe we posted — which is precisely the point of having archives of tried and true recipes. Double huzzah.

Stampede time is nearly upon us, and so we have prepared for all those late nights with friends after the chucks with barbecued brisket buns.

We freeze them in portions and leave them to thaw for our midnight return. Perfectly paired with parkerhouse rolls and cold beer on the balcony.

Seared brisket before...


A blurry, but finished, product:
A few notes to remember. We cooked this for five hours on low in a crockpot and let it rest in there while we took off to see John Pizzarelli in concert. Don’t be tempted to add more barbecue sauce. The amount called for is plenty.
We are set for late Stampede nights.

A Brisket, A Basket

29 Jun

brisket take 2The skillful Stampede-goer knows the perfect late night snack for post-chuckwagon races and Cowboys closer.

And it’s not pizza.

These miniature brisket buns are divine. In anticipation of many late nights, we cooked a huge brisket in advance, sliced it, packaged it into portions, and armed ourselves with pillowy parkerhouse rolls. We popped everything into the freezer so they can be set out to thaw by the time you roll in with your bleary eyes and barking dogs. A hot summer night with friends on the patio, fireworks in the sky, cold beer nightcap and a mini beef bun. Cheers — it’s another perfect Stampede night.

Stampede Brisket
Recipe from President’s Choice

1/4 cup (50 mL) canola oil 
2 lb (1 kg) onions, thinly sliced 
1/2 cup (125 mL) PC Smokin’ Stampede Beer & Chipotle Barbecue Sauce **
1  beef brisket, about 5 lb (2.2 kg)
2 tsp (10 mL) salt
1 tsp (5 mL) freshly ground black pepper 
1 1/2 cups (375 mL) beef broth 
1/2 cup (125 mL) crushed tomatoes 
1 bottle (341 mL) beer
1  bay leaf
 

(This baby is as saucy as we are. We strained the liquid into a mason jar and used it as au jus for dipping our buns. But any other time of year we would serve this with mashed potatoes. True story.)

(** The label on PC Smokin’ Stampede Beer & Chipotle Barbecue Sauce says it’s made with honey red beer, bourbon, chipotle peppers and dark coffee. Although we usually prefer to concoct our sauces from scratch, this is dynamite. Good heat and not too sweet).
Add broth, beer, and tomato sauce and bay leaf to slow cooker to heat up while you prepare onions and beef.
In large frying pan, heat 2 tbsp (25 mL) of oil over medium heat. Stir in onions. Cook for 20 minutes, stirring occasionally, or until deep golden brown. Reduce heat if onions start to scorch, and feel free to add liquid to keep them moist (beer or tomato juice). Make sure pan is deglazed and add onions to slow cooker, scraping all the juices with them.
In clean large frying pan, heat remaining oil over medium-high heat. Sprinkle brisket on both sides with salt and pepper. Cook until well browned, about 5 minutes per side. If brisket is too large to fit in your frying pan, cut it in half crosswise (across the grain) and brown each piece separately. Transfer to slow cooker. Deglaze pan so you can add drippings to slow cooker.
Cover slow cooker and let cook for 8 hours on low setting.

After 8 hours (note: we reduced our cooking time because our slow cooker is an overachiever), transfer brisket to cutting board, leaving sauce in slow cooker. Discard bay leaf and skim fat from top of sauce. Slice brisket across the grain into 1/4-inch (5 mm) thick slices. Return sliced brisket to slow cooker. Serve hot, with mashed potatoes if desired.