30 April 2009

Recipe: Richard Blais’ 14-Hour Brisket

Richard Blais!Image of Richard Blais! by bionicgrrrl via Flickr

From Denny: Can I tell you that brisket is a huge favorite in the South? Definitely it is in Louisiana as it feeds a lot of people inexpensively, often employed for football season in the fall yet enjoyed for family reunions and summer barbeques too. With the global economy the way it is currently this is a great recipe to share with your friends in many countries!

While it is a dish that is slow-cooked for hours it is not labor intensive, one of those "wrap it up to cook and forget it" situations - my favorite! This recipe comes from the Atlanta Journal-Constitution.

From John Kessler: Here’s a version of the brisket that won Richard Blais high marks on “Top Chef.” For garnish, you may want to forgo the star anise mashed potatoes his teammate served alongside and instead opt for some plain boiled new potatoes or noodles to soak up the ample sauce. Also, a vinegary pickle or salad would be welcome with this sweet dish.

You’ll need to find a brisket untrimmed of its fat, which bathes it during the slow braise. Your best bet is to find a butcher who will unwrap a fresh whole brisket and cut you a lengthwise half, which makes for a beautiful presentation.

Richard Blais’ 14-Hour Brisket

Hands on time: 30 minutes

Total time: 14 hours and 30 minutes

Serves: 8


1/2 of a whole untrimmed brisket, cut lengthwise (about 6 pounds)

3 tablespoons Cajun seasonings

1 tablespoon salt

1 cup spicy brown mustard (such as Gulden’s)

3 cups dark brown sugar, lightly packed


Coat the brisket liberally with the Cajun seasonings and salt. Fire up a grill and grill the surface of the brisket aggressively, searing it well on each side for maximum flavor. Place the brisket, fat side up, on a large length of heavy-duty aluminum foil. Preheat oven to 225 degrees.

Combine the mustard and sugar and slather it well over (and under) the brisket. Close it tightly in the foil and then double wrap in a second piece of foil. Place in a roasting pan with sides at least 1 inch high. Place in the oven.

After 12 hours, carefully unwrap and check the brisket. While some clear molten fat will have collected in the pan, the sauce should be trapped inside the foil. If the brisket isn’t fall-apart tender, then return to the oven for 1 or 2 hours. Slice and serve with the pooled sauce.

Notes: Total time includes 12-plus hours of oven time.


Per serving:
877 calories (percent of calories from fat, 28), 73 grams protein, 85 grams carbohydrates, 1 gram fiber, 28 grams fat (9 grams saturated), 211 milligrams cholesterol, 1,751 milligrams sodium.

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