• 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




Meal Course:


Dish Type:



  1. 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.
  2. 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.
  3. 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.
  4. Transfer beef to serving platter with pan drippings, cooked potatoes and other vegetables.

Texas BBQ Sauce:

  1. Combine all ingredients, except ketchup, and cook until all ingredients are dissolved, stirring constantly.
  2. Bring to simmer, and pour in ketchup. Allow to come to simmer, and remove from heat.
  3. Allow to cool.