Inspired by the Kansas City food scene, Chef Fiona cooked up a hearty, tender Blackened Braised Brisket for the Dave Matthews Band and crew before the Missouri show. When enjoying the dish at home, try pairing it with the Dreaming Tree Cabernet Sauvignon to elevate the meal.
Photos by Aaron Farrington.
Serves 4-6 people
1/4 cup Blackening Seasoning, see below for mix, or use your favorite
1 5-6 lb. Brisket, remove from fridge an hour before cooking
4 T canola oil
8 cloves Garlic, lightly crushed
2 large Yellow Onions, rough chop
3 large Carrots, rough chop
4 Celery Stalks, rough chop
1-2 Jalapenos, sliced, seeds removed depending on taste
1/2 bu. Oregano
1/4 bu. Thyme
1/2 bu. Parsley
3 Bay leaves
1 12oz Dark Beer
1 28oz Can Whole Tomatoes
2 cups Chicken or Beef Stock
1 T Salt
2 t Pepper
2 t Cumin
1 t Coriander
1 t Dried thyme
1 t Paprika
1/4 t Cayenne
1 T Brown sugar
2 t Garlic Powder
2 t Onion Powder
1 5-6 lb. Brisket
8 cloves Garlic
2 large Yellow Onions
3 large Carrots
4 Celery Stalks
1 bunch Oregano
1 bunch Thyme
1 bunch Parsley
3 Bay leaves
1 12 oz. Dark Beer
1 28 oz. can Whole Tomatoes
Chicken or Beef Stock
Mix together, store in an airtight container
For the Brisket
- Pre-heat oven to 350 degrees.
- Rub brisket with blackening seasoning.
- Heat a pan (preferably cast iron) over medium high heat. When hot, add canola oil, sear both sides of brisket, will take about 7-10 minutes each side. If possible sear the meat outdoors on a grill, or in a very well ventilated area, it will create quite a lot of smoke. If not possible sear meat over medium/medium-low heat, it will take longer but will not smoke out your home.
- Transfer meat to an oven safe pan, you want the meat to fit comfortably in it.
- Turn the heat off of the cast iron pan, pour in beer and scrape any bits off the bottom of pan. Transfer to pan with brisket.
- Add remaining ingredients; make sure all ingredients are nestled in liquid. (Brisket will not be completely covered in liquid)
- Cover with a piece of parchment paper and tightly wrap with aluminum foil. Place in oven.
- Cook for about 3 ½ to 4 hours, turning the meat at least 2 times during cooking.
- Remove pan from oven, let cool for about 30 minutes.
- Remove the herbs and bay leaves.
- Set the brisket aside.
- Puree the remaining liquid and transfer to pot. Reduce the liquid until the desired flavor and consistency is reached.
- Slice the brisket across the grain (it will probably fall apart some) and serve with some sauce poured over and the rest on the side.
- Serve warm.
Delicious with mashed potatoes or rice and greens. Leftovers make great sandwiches.