Smoked Brisket Pot Roast with New Potatoes
- 1 Fully Cooked & Smoked Brisket
- 4 oz onions, sliced ½-inch thick
- 1 oz carrots, peeled and cut ½-inch thick
- 1 oz celery, cut ½-inch thick
- 2 oz tomato purée
- 12 fl oz Texas BBQ Sauce (recipe follows)
- 32 fl oz brown veal stock
- Salt and pepper, to taste
- 1 oz chipotle chile, canned in adobo, puréed
- 10 new potatoes, sliced into quarters
Texas BBQ Sauce:
- 8 fl oz cider vinegar
- 4 oz dark brown sugar
- 4 oz molasses
- 4 oz honey
- 4 fl oz Worcestershire sauce
- 1 Shiner Bock Beer
- ½ oz peach chutney, puréed
- ½ oz chile powder
- ½ oz black pepper
- ½ oz garlic powder
- ½ oz chipotle chile, canned in adobo, puréed
- 1¼ qts ketchup
- Cut brisket into 12-ounce cubes, removing 80% of fat. In large rondo pan, sear cut sides until evenly browned, and hold on sheet pan.
- In same rondo pan, sauté onions until they are tender and lightly browned, 5 minutes. Add carrots and celery, and continue to cook, stirring frequently, until carrots are slightly browned, another 3 minutes. Mix in tomato purée, and cook until it is very aromatic and slightly reduced, 2 minutes. Scrape out all vegetables, and place seared brisket back into pan.
- Add Texas BBQ Sauce, stock, salt, pepper and chipotle purée, covering one-third of sides of beef cubes, and adding more stock if necessary. Add cut potatoes, and then cover pan with plastic and foil, and place it in 350°F oven. Braise beef for about 40 minutes to 1 hour. When beef is fork-tender, remove from heat and allow to cool in the liquid. Adjust seasoning of sauce if needed.
- Transfer beef to serving platter with pan drippings, cooked potatoes and other vegetables.
Texas BBQ Sauce:
- Combine all ingredients, except ketchup, and cook until all ingredients are dissolved, stirring constantly.
- Bring to simmer, and pour in ketchup. Allow to come to simmer, and remove from heat.
- Allow to cool.
To order, contact your Smithfield Culinary sales representative, call 888-326-7526 or contact us for more information.