Brisket and beans will satisfy a crowd
There’s no better way to celebrate summer than by entertaining outdoors and embracing the smoky mouthwatering tastes of a delicious grilled feast.
Now that summer is officially upon us, we can impress guests by cooking up some succulent Barbecued Beef Brisket and Smoky Baked Beans.
These dishes are perfect for entertaining both small and large crowds, as they tend to feed a larger amount of people, while also making great lunch leftovers the next day.
Beef brisket has a reputation as a tougher cut of meat, but nowadays home cooks are smoking, barbecuing, roasting and slow cooking brisket to melt-in-your-mouth perfection!
This twist on a Southern classic offers both smoky and sweet flavours, with bold tastes like paprika, cumin, and brown sugar.
BARBECUED BEEF BRISKET
2 tbsp chili powder 2 tbsp ground cumin 2 tbsp smoked paprika 2 tbsp kosher salt 2 tbsp freshly ground pepper 2 tbsp granulated sugar 2 tbsp packed golden brown sugar 1 tsp cayenne pepper 4 lb (2 kg) boneless beef brisket, fat trimmed Additional kosher salt 1. To prepare rub, combine chili powder, cumin, paprika, 2 tbsp salt, pepper, sugar, brown sugar and cayenne pepper. Spread rub all over beef.
2. Place beef in an extralarge heavy zip-lock plastic bag. Seal bag and place on a tray. Refrigerate for 8 hours.
3. Remove beef from bag. Sprinkle with additional salt.
4. Sear beef on both sides over medium-high heat on natural gas barbecue, about 5-7 minutes per side.
5. Meanwhile, place a rack in a roasting pan or foil roasting pan and pour in half-inch of water.
6. Transfer beef to rack in pan. Cover pan with foil.
7. Turn barbecue control down to low heat or a setting that maintains a temperature of about 300F.
8. Place pan on barbecue grid. With lid down, roast beef, rotating pan every 30 minutes and adding water as needed to maintain halfinch in pan, for 3-1/2 to 4 hours or until tender.
9. Let stand for 5 minutes before slicing. Serves 12.
Cook’s Note: Beef brisket is a cut of beef that may not be readily available at regular grocery stores. Ask your store’s butcher about availability or look for it at specialty butcher shops.
SMOK Y BAK E D BEANS
6 slices bacon, chopped 2 cups (500 mL) chopped onions 1-1/2 cups (375 mL) barbecue sauce 1 cup (250 mL) beer 1/4 cup (50 mL) molasses 3 tbsp (40 mL) Dijon mustard 3 tbsp (40 mL) firmly packed brown sugar 2 tbsp (25 mL) Worcestershire sauce 1 tbsp (15 mL) soy sauce 2 tbsp (25 mL) finely chopped canned chipotle peppers in adobo sauce 4 cans (19 oz / 540 mL each) mixed beans, rinsed and drained
On a side burner of natural gas barbecue or directly on grid, cook bacon in a Dutch oven over medium heat until crisp. Drain off all but 1 tbsp (15 mL) of drippings. Add onions and sauté until softened, about 5 minutes. Add remaining ingredients (barbecue sauce through beans) and bring to a boil. Reduce heat to low and simmer mixture, uncovered, stirring occasionally until thickened, about 45 minutes. Serves 8-10.
ATCO Blue Flame Kitchen’s column on healthy eating for busy families runs Wednesdays in the Edmonton Journal’s food section. Look for our new Everyday Delicious cookbook in stores and online. For tips on energ y safety, food or household matters, call 1- 877- 4209090 toll-free, email bfkanswerline@atcogas.com or chat with us live online at atcoblueflamekitchen.com.