How to make it

  • FOR THE BRISKET: Using a small knife make several shallow criss-cross cuts along the surface of the beef. Mix all the dry spices and the honey into the oil (except for the bay leaves). Rub it all over the meat being very sure to imbed it into the several cuts you have just made. Let it set at room temperature for an hour and a half.
  • Heat the oven to a high temperature (450^) and roast the meat for 20 – 25 minutes to set a good rich crust.
  • Place the beef then into a deep roasting pan. Add the beef stock and the bbq sauce and fling in the bay leaves. Cover very tightly and roast at 300^ for about 6 hours. Remove the meat and let it rest for 15 minutes and then cut it into half an inch slices.
  • Thicken the pan juices slightly with the roux. Return the meat to the pan and cook uncovered for another hour and a half at 275^.
  • FOR THE COLESLAW: Cut the Cabbage into a medium-thin shred. Peel and grate the carrot into a thin julienne and slice the red peppers into a similar size. Cut the apples into thin slices and they too need be cut in the same manner as the carrot and peppers.
  • Mix the lemon juice, vinegar and mustard together and season with the sugar, salt and pepper. Add as much of the chopped scallion, mint as dill as you like. Use this to dress the salad and chill it for about 2 hours before serving.
  • FOR THE HASH: Cut the potatoes into medium sized cubes and boil them until they are about 4/5 finished. Drain and let cool.
  • Cut the onion and the peppers into a medium dice. And chop the parsley small. Cook the bacon and chop it into small bits.
  • Begin to sauté in portions if need be, the potatoes along with the bacon, peppers and onions. Season them with the garlic, oregano, salt and pepper.
  • When the potatoes are browned and crisp put them into a large casserole dish or hotel pan if you happen to have one laying about.
  • Cover them with the cheeses and bake them at a fairly high temperature until the cheese to is lightly browned then sprinkle with the parsley.

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  • elgourmand 2 years ago
    As usual, your attention to detail is awesome. I am looking forward to the brisket. Tks. RJ
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  • luisascatering 2 years ago
    love the name and the image, too funny!
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