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Slow-cooked Ancho Rubbed BBQ Brisket

This recipe is from Executive Chef Serge Delage of The Westin La Paloma Resort & Spa.

The ancho paste called for in this recipe uses ancho peppers, which are dried poblano chiles. It is available at specialty grocers or specialty sections of many supermarkets. This recipe requires coating the cooked brisket with the ancho paste mixture and letting it set overnight.

8 pounds beef brisket

1/2 pound ancho chile paste

1 large onion, cut in quarters

3 large carrots

5 bay leaves

24 ounces orange juice

24 ounces prickly pear juice

6 ounces olive oil

1/2 pound garlic, chopped

1 gallon your favorite smokey barbecue sauce

1 pound brown sugar

Trim the brisket of outside fat, then place into boiling water with onion, carrots and bay leaves for approximately 3 hours at a medium simmer. The fork should come out very easily when the brisket is done. Cool the meat and set aside.

Mix the ancho paste with the olive oil, prickly pear juice, orange juice, garlic, salt, pepper, barbecue sauce and brown sugar. Rub the meat with the mix and let rest overnight.

The next day, bring the oven to 300 degrees and slowly cook the brisket for 2 hours. Remove from oven and let it rest 20 minutes before slicing. Use the remaining sauce as a condiment.

Serves about 20.



For seasonal, celebrity and local chefs’ recipes, go to the Recipes link at the bottom of the Taste Plus home page.



Read our Q & A with Delage

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