Ingredients
Texas Brisket Sandwich:
- 1 TBSP Brown sugar
- 1 TBSP Paprika
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Chili powder
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Cayenne pepper
- 3 lb Beef brisket
- 2 Brioche buns or hamburger buns
- ½ cup Barbecue sauce optional
Potato Wedges
- 2 large Russet potatoes cut into wedges
- 2 TBSP Extra-virgin olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1/2 tsp Dried oregano
- 1/2 tsp Dried thyme
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Ketchup
Steamed broccoli
- 2 cups Broccoli stems removed and cut into florets
IPA
- 24 oz IPA Beer cold
Instructions
- Preheat the oven to 300℉ (148℃). (Alternatively use a slow cooker covering the meat 3/4 of the way with broth or water).
- For the Sandwich: Mix together the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to make the dry rub.
- Pat the brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap the brisket in foil and place fat side up onto a baking sheet. Cook in the oven for 3 hours. (or in slow cooker for 6 - 8 hours)
- Shut the oven and let the brisket rest for about 30 minutes before slicing.
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and scrub the potatoes thoroughly. Leave the skin on for extra texture and nutrients.
- Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on the size of the potato and your preference.
- In a large bowl, combine the olive oil, garlic powder, paprika, dried oregano, dried thyme, salt, black pepper, and cayenne pepper (if using).
- Add the potato wedges to the bowl and toss well to coat them evenly with the seasoning mixture.
- Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not touching each other. This helps them crisp up nicely.
- Bake in the preheated oven for 25 - 30 minutes, flipping the wedges halfway through the cooking time. They should be golden brown and crispy on the outside and tender on the inside.
- Steam the broccoli: Bring a pot of salted water to a boil. Add broccoli florets, reduce heat, and simmer for 5–7 minutes until bright green and tender. Drain and drizzle with olive oil. Season with salt and pepper. Set aside.
- Slice the brisket against the grain into thin slices.
- Assemble the sandwiches: Place a generous amount of sliced brisket on the bottom half of each bun. Spoon bbq sauce over top (optional).
- Place the top half of the bun over the brisket.
- Serve the Texas brisket sandwiches with potatoes wedges, and amber ale.
- Save or freeze excess Brisket for future meals.
Nutrition
Calories: 1259kcal | Carbohydrates: 18g | Protein: 145g | Fat: 65g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 34g | Cholesterol: 422mg | Sodium: 1745mg | Potassium: 2699mg | Fiber: 5g | Sugar: 8g | Vitamin A: 3039IU | Vitamin C: 79mg | Calcium: 113mg | Iron: 16mg
Texas Brisquet
Ingredients
Texas Brisket Sandwich:
- 1 TBSP Brown sugar
- 1 TBSP Paprika
- ½ tsp Salt
- ½ tsp Black pepper
- ½ tsp Chili powder
- ½ tsp Garlic powder
- ½ tsp Onion powder
- ¼ tsp Cayenne pepper
- 3 lb Beef brisket
- 2 Brioche buns or hamburger buns
- ½ cup Barbecue sauce optional
Potato Wedges
- 2 large Russet potatoes cut into wedges
- 2 TBSP Extra-virgin olive oil
- 1 tsp Garlic powder
- 1 tsp Paprika
- 1/2 tsp Dried oregano
- 1/2 tsp Dried thyme
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- Ketchup
Steamed broccoli
- 2 cups Broccoli stems removed and cut into florets
IPA
- 24 oz IPA Beer cold
Instructions
- Preheat the oven to 300℉ (148℃). (Alternatively use a slow cooker covering the meat 3/4 of the way with broth or water).
- For the Sandwich: Mix together the brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, and cayenne pepper to make the dry rub.
- Pat the brisket dry with paper towels. Rub the dry rub all over the brisket, covering all sides. Wrap the brisket in foil and place fat side up onto a baking sheet. Cook in the oven for 3 hours. (or in slow cooker for 6 - 8 hours)
- Shut the oven and let the brisket rest for about 30 minutes before slicing.
- Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper or lightly grease it.
- Wash and scrub the potatoes thoroughly. Leave the skin on for extra texture and nutrients.
- Cut each potato in half lengthwise, then cut each half into 4-6 wedges, depending on the size of the potato and your preference.
- In a large bowl, combine the olive oil, garlic powder, paprika, dried oregano, dried thyme, salt, black pepper, and cayenne pepper (if using).
- Add the potato wedges to the bowl and toss well to coat them evenly with the seasoning mixture.
- Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not touching each other. This helps them crisp up nicely.
- Bake in the preheated oven for 25 - 30 minutes, flipping the wedges halfway through the cooking time. They should be golden brown and crispy on the outside and tender on the inside.
- Steam the broccoli: Bring a pot of salted water to a boil. Add broccoli florets, reduce heat, and simmer for 5–7 minutes until bright green and tender. Drain and drizzle with olive oil. Season with salt and pepper. Set aside.
- Slice the brisket against the grain into thin slices.
- Assemble the sandwiches: Place a generous amount of sliced brisket on the bottom half of each bun. Spoon bbq sauce over top (optional).
- Place the top half of the bun over the brisket.
- Serve the Texas brisket sandwiches with potatoes wedges, and amber ale.
- Save or freeze excess Brisket for future meals.
Nutrition
Calories: 1259kcalCarbohydrates: 18gProtein: 145gFat: 65gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 34gCholesterol: 422mgSodium: 1745mgPotassium: 2699mgFiber: 5gSugar: 8gVitamin A: 3039IUVitamin C: 79mgCalcium: 113mgIron: 16mg
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