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Richard Chamberlain’s Texas Beef Brisket With Texas Tomato Peach Barbecue Sauce

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Brisket
1 Texas beef brisket (5-7 pounds)
Salt
Pepper

Texas Peach Barbecue Sauce
½ cup bacon, chopped
1 medium Texas 1015 onion, chopped
2 garlic cloves, chopped
1 Texas tomato, peeled, seeded, and chopped
1 tbsp. Worcestershire sauce
½ tbsp. whole black peppercorns
2 Texas peaches, halved, pitted, and diced
1 cup Texas red wine
2 Texas oranges, juice, and zest
1 cup ketchup
Juice of two Texas lemons
½ tsp. Tabasco sauce
1 tbsp. chili powder

Directions for Brisket
Season brisket with salt and pepper and baste well with Texas Peach Barbecue Sauce. Wrap tightly in foil and cook in oven at 250° for six hours. Slice against the grain.

Directions for Texas Peach Barbecue Sauce
Cook bacon in saucepan until brown. Add onions and garlic and cook until caramelized. Add remaining ingredients and simmer until reduced by one-third. Purée in blender.

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