Texas Oven Brisket with Jalapeño Blue Corn Muffins
Tender brisket slow cooked in homemade BBQ sauce and its own juices for 6 hours, served with jalapeño blue corn muffins and wildflower honey butter..
Trim a small whole brisket, leaving about 1/4 of the fat intact. Place the meat fat-side up inside of a foil-lined glass baking dish with 1 coarsely chopped yellow onion.
Take 1 cup of homemade ketchup and add a tablespoon of molasses, 1/4 teaspoon of mesquite liquid smoke, 1/4 teaspoon chipotle chili powder and 1/2 cup of filtered water, stir to combine, then pour over the top of the brisket and onions.
Seal the brisket in the foil and place the dish in a 275 degree oven for about 6 hours, or until tender. Check periodically to see that there is enough liquid in the dish- do not let it dry out.
Remove the dish from the oven and partially open to the foil to let the steam escape.
Increase the temperature of the oven to 425 degrees as you prepare the muffins
recipe adapted from Arrowhead Mills
1 cup organic blue corn meal
1/2 cup organic pastry flour
1 1/2 teaspoons aluminum-free baking powder
1 jalapeño, diced
1 cup toasted whole kernel corn
1/4 teaspoon sea salt
1 tablespoon raw wildflower honey
1 egg
1 cup whole goat milk
Mix dry ingredients and blend liquids. Combine, and pour into greased muffin pan. Bake at 425 degrees for 15 to 20 minutes.
Slice the brisket about 1/8 inch thick. Pour BBQ sauce over the top, and serve with muffins and honey butter.
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Dink said,
March 14, 2009 at 6:19 pm
Boy..every recipe sounds better than the one before