Texas-Style Smoked Brisket Platter with Bourbon-Glazed Heirloom Carrots and Skillet Jalapeño Cornbread
15min
25min
7
685
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Chef's Note
To achieve a perfectly emulsified glaze, ensure the bourbon and honey are whisked together with the mustard before the liquid reduces too far; the mustard acts as a natural emulsifier to keep the butter and sugar from separating.
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Ingredients
3 lbs whole smoked beef brisket
2 lbs heirloom carrots
1/4 cup bourbon
3 tbsp honey
4 sprigs fresh thyme
1.5 cups yellow cornmeal
1 cup all-purpose flour
2 whole fresh jalapeño
1 cup sharp cheddar cheese
1.5 cups buttermilk
4 whole scallions
3 cloves garlic
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp smoked paprika
6 tbsp unsalted butter
1 tbsp baking powder
2 whole large eggs
Instructions
- 1
Preheat your oven to 400°F (200°C).
- 2
Slice 3 lbs of smoked beef brisket into 1/4-inch thick slices. Place the slices on a large piece of heavy-duty aluminum foil. Drizzle with 1 tbsp apple cider vinegar and 1 tbsp water. Fold the foil into a tight pouch and place it on a baking sheet.
- 3
Place a 10-inch cast-iron skillet in the oven with 4 tbsp of unsalted butter to melt and get hot.
- 4
In a large bowl, whisk together 1.5 cups yellow cornmeal, 1 cup all-purpose flour, 1 tbsp baking powder, and 1 tsp salt. In a separate bowl, whisk 1.5 cups buttermilk, 2 large eggs, 2 finely chopped jalapeños (seeds removed for less heat), 1 cup shredded sharp cheddar, and 4 thinly sliced scallions.
- 5
Remove the hot skillet from the oven. Swirl the melted butter to coat the sides, then pour the excess butter into the wet ingredients. Quickly stir the wet ingredients into the dry ingredients until just combined. Pour the batter into the hot skillet.
- 6
Place the cornbread and the brisket pouch into the oven. Bake for 22 minutes until the cornbread is golden brown and the brisket is heated through.
- 7
While the oven items cook, peel 2 lbs of heirloom carrots and slice them in half lengthwise if they are thick. In a large sauté pan over medium-high heat, melt the remaining 2 tbsp of butter. Add the carrots and cook for 5 minutes until they start to brown.
- 8
Add 3 cloves of minced garlic to the carrots and cook for 1 minute. Carefully pour in 1/4 cup bourbon (it may steam or flare), then add 3 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, and 4 sprigs of fresh thyme.
- 9
Reduce the heat to medium and simmer the carrots, tossing frequently, for 8-10 minutes until the liquid reduces to a thick, glossy glaze that coats the carrots and they are tender-crisp.
- 10
Remove the cornbread and brisket from the oven. Let the cornbread rest for 5 minutes before slicing. Serve the warm brisket alongside the glazed carrots and a wedge of jalapeño cornbread.
Nutrition Information (per serving)
685
42g
54g
32g
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