Juicy, tender, the brisket is melt in your mouth good; the mango slaw crispy sweet and creamy and the bun light, airy and just enough crusty to hold everything together,.
It’s saturday morning, unusually warm for end of April and we have had our usual breakfast outing, always a highlight of our week ending, but now down to business: meal planning and plan of attack. Where to go to get what we need. It so happened that we were on the south side of the city and tucked away in an old neighborhood of Ritchie in Edmonton is Acme meats, delivering premium quality meats and great deli staple and serving Edmonton since the early 1900’s. This is where a dish for the week came to be. Baked and Barbequed Brisket.
There is something about any pulled meat bun, makes you hungry just thinking about it. I know for me, when I am watching the Food Network and there are programs about smoked, baked or BBQ brisket and you watch as the cooks start to pull apart the strands of meat and juice is dripping down onto their fingers, then totally captivated, you watch as they bring it to their mouths. That’s it, hooked! I know I am. This recipe was inspired by all those moments.
Prepping the brisket:
I love the layers of flavors you get from, first the dry rub on the meat, then the slow baking on low heat for hours leaving it so tender you have to treat it with great care, and finishing it off on the barbeque. Imagine all that caramelized goodness and crispy bits that pack such a finale, leaving you wanting to eat all the brisket before it even hits the bun. I didn’t eat it all as you can see. My plan was to make a bun, actually use my wife’s fantastic home made brioche buns, with a nice topping of coleslaw pulled together with a mango mayo dressing, sweet to take some of the edge off the brisket but not enough to steal the show.
This mango is so sweet and succulent! Nicoletta had quite a few pieces before I took it away from her.
Absolutely delicious! Juicy, tender, the brisket is melt in your mouth good, the slaw crispy sweet and creamy and the bun light, airy, with the right amount of crusty to finish this recipe beautifully.
I hope you enjoy this dish as much as Nicoletta and I did. Bon Appetit!
This recipe in included in the World Recipes Expo 2015!Print
- 2 lbs organic beef brisket
- 4 tablespoons of extra virgin olive oil
- 2 sprigs of fresh rosemary
- 2 sprigs fresh thyme
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- 1 tablespoon sea salt
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 2 tablespoons brown sugar
- 1 tablespoon fried onions
- 1 teaspoon dry mustard powder
- 2 cloves garlic whole
- 3/4 cups hot water
- 1 teaspoon vegetable stock powder
- 1/4 cup ketchup
- 1/8 cup mustard
- 1/4 purple cabbage shredded
- 1/4 regular cabbage shredded
- 1 large carrot shredded
- 1 mango pureed
- 2 tablespoon mayonnaise
- 1 tablespoon rice wine vinegar
- 1 teaspoon sugar
- 1/4 teaspoon wasabi
- salt and pepper
- 4 brioche buns
- Take beef brisket and rub 2 tablespoons of olive oil all over it.
- In a bowl mix rosemary, thyme, oregano, paprika, salt, black pepper, onion powder, brown sugar, fried onion, mustard powder.
- Rub dry ingredients onto brisket all over coating it well.
- Place brisket into a roasting pan.
- Mix vegetable broth powder with hot water and pour into roasting pan.
- Add whole garlic.
- Marinate for 7 hours in the fridge.
- Preheat oven to 300°F.
- Place roasting pan with brisket and marinate into the oven on middle rack.
- Cook for 1 hour then turn down to 225°F and cook for additional 3 and 1/2 hours covered.
- Combine purple cabbage, regular cabbage, carrots and set aside
- Combine mango, previously pureed with 2 tablespoons olive oil, rice wine vinegar, sugar, wasabi, salt and papper to taste and whisk well.
- Take brisket out of oven.
- Pre heat barbeque.
- Place brisket on grill and sear all sides till a bit crispy and charred.
- Take off grill and let rest for about 15 minutes.
- Pull apart brisket and put in a bowl.
- Screen brisket cooking juices in roasting pan, put in a bowl then add ketchup, mustard, and a tablespoon of the mango mayo dressing.
- Pour sauce over pulled brisket and mix well.
- Pour dressing on coleslaw and mix well, leaving a bit of the dressing to put on slaw after bun is assembled.
- Cut buns in half and toast on grill.
- Divide the pulled brisket into 4 equal portions and place on bottom 1/2 of buns.
- Add coleslaw and a dollop of dressing.
- Place top half of bun on top.
- Serve with your favorite pickles.
- Serving Size: 4 servings