A fresh and spicy peach sauce adds pizzazz
to mouthwatering, tender beef brisket.
Smoked Brisket with
Spicy Peach Sauce
- 4 1/2 pounds Certified Angus Beef®
brisket
2 habañero peppers*, seeded**
2 tablespoons ginger, chopped
1 shallot
2 tablespoons unsalted butter
1/4 cup Lea & Perrins® Worcestershire Sauce
2 pounds peaches, peeled and pitted
1/4 cup stone ground mustard
1/2 cup granulated sugar
Salt and pepper to taste
- Prepare smoker or grill to smoke brisket.
- To make peach sauce: sweat habañero,
ginger and shallot in butter until tender. Add Worcestershire
Sauce to deglaze pan. Add peaches and mustard, cook for 10 minutes
over low heat. Purée in blender. Add sugar; season with
salt and pepper to taste.
- Season brisket with salt and pepper if
you like and cook for about 30 minutes turning once. Brush with
peach sauce about every 30 minutes; smoke brisket for 7 to 8
hours.
Serves 10 to 12.
*Habañero peppers, also known as
Scotch Bonnets, are one of the hottest peppers in the world.
If you prefer a milder kick of heat, use jalapeño peppers
instead, or use other much tamer peppers of your liking.
**To prevent a serious chemical burn on
your hands that will literally last for hours, always use plastic
gloves when preparing raw hot chile peppers (which contain capsaicin,
the main ingredient in pepper spray). This safety tip is especially
important when preparing a large quantity...and do keep your
hands AWAY from your face, especially no rubbing the eyes or
chapped lips!!!
Nutritional Information per Serving: 353
Calories; 18g Fat; 7g Saturated Fat; 122mg Cholesterol; 17g Carbohydrate;
1g Dietary Fiber; 39g Protein; 232mg Sodium; 25% daily value
Iron (based on 2,000 calorie diet).
Recipe and photograph provided courtesy
of www.certifiedangusbeef.com, through ECES, Inc., Electronic
Color Editorial Services.
