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New Orleans Saints - Brisket and Beans

New Orleans Saints - Brisket and Beans

Name: New Orleans Saints - Brisket and Beans
Prep time: 45 min
Cook time: 420 min
Total time: 465 min
Yield: 4
Cuisine: 1
Ingredients: 1 - beef brisket (approx. 2.4 kg); 1 - light muscovado sugar; 1 - black pepper; 1 - coriander seeds; 1 - sea salt; 1 - cup apple juice; 1 - cup water; 1 - Worcestershire sauce; 1 - salt; 1 - sugar; 4 - slices bacon; 2 - cloves garlic; 1 - onion; 2 - tins of red beans; 1 - tin cola; 1 - tin peeled tomatoes; 1 - sea salt; 1 - black pepper; 1 - tin white beans; 1 - pomelo; 1 - bunch dill; 1 - sea salt; 1 - black pepper; 1 - virgin olive oil

Prep

45 mins

Marinate

10 hrs

Cook

7 hrs

Serves

Beef Brisket with beans, bacon and bean salad

BBQ Brothers Meet American Football

Ingredients

beef brisket (approx. 2.4 kg)

For the rub

2 tbsp. light muscovado sugar
4 tbsp. black pepper
4 tbsp. coriander seeds
4 tbsp. sea salt

For the injection

3/4 cup apple juice
1/2 cup water
2 tbsp. Worcestershire sauce
2 tbsp. salt
1 tbsp. sugar

For the beans, in a saucepan on the grate

4 slices bacon
2 cloves garlic
1 onion
2 tins of red beans
1 tin cola
1 tin peeled tomatoes
sea salt
black pepper

For the bean salad

1 tin white beans
1 pomelo
1 bunch dill
sea salt
black pepper
virgin olive oil

Ingredient Tips

HOT TIP

Try to not grind the ingredients of the rub too finely or the rub could get too wet.

Directions

List Steps

Step 1 of 7

First comes the injection and then the rub. The background: Because some of the brine can escape during the injection, the rub may get wet (making a bit of a mess). That’s why you should inject first and then rub. On the one hand, the injection ensures that the meat is tasty but, above all, it makes the meat juicy and tender.

After the injection, combine all the ingredients for the rub and grind coarsely. Do not grind too finely or the rub will be too wet. Massage the rub gently but firmly into the meat and press on.

Ideally vacuum seal everything; alternatively pack airtight into a plastic bag and leave to rest for at least 10 hours in the refrigerator. Turn over the complete package in the refrigerator from time to time.

Unwrap the meat and place on the grate in the grill preheated to 120 degrees. Add the smoking chips and shut the lid. Wrap the meat in foil after approx. 5 hours at a core temperature of 70 degrees. As meat tends to get dry, add a few dots of butter and some liquid, for example beef stock or even cola, to the foil, if you like. Then cook for a further approx. 2 hours on the grate with the lid closed again. The meat will be cooked at a core temperature of approx. 88–92 degrees.

Cut the bacon finely and fry in a cast-iron pan. Skin the onion and the garlic and also cut finely and fry them with the bacon. Deglaze with a splash of cola. Then add the peeled tomatoes and simmer until the liquid has reduced by half. Afterwards add the red beans and salt and pepper to taste.

For the salad, the next step is to peel the pomelo and carefully pull the segments apart. Add the rinsed white beans as well as the dill, which has been plucked from the stem. Afterwards, add olive oil and salt and pepper to taste.

Now thinly slice the meat, assemble on the red beans and top with the white beans.

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