Catahoula Brisket In Spicy Beer Tomato Sauce Recipes

TOMATO BEER SAUCE

Steps:

• 1. take big sauce pot and add your olive oil with your onions and cook until translucent. Then add your garlic and cook until garlic is golden brown.
• 2. Add your 2 cans of diced tomatoes, add a can of water and let cook until your sauce comes to a simmer. When your sauce comes to a simmer add 2Tbsp of sugar, keep stirring until sugar is dissolved and add your basil leaves.
• 3. Add 2 Bottles of beer to the tomato sauce and let the sauce come to a boil then cook on med/low heat and you could add your cooked sausage or chicken, or just let cook on low if you are keeping the sauce plain.
• 4. while your sauce is cooking. Add 2 bottles of beer in a pot and fill the pot the rest of the way with water. Add salt to cut the bitterness. Cook on high when the water comes to a boil add your Pasta and cook until al dente.
• 5. Drain your pasta. Top your pasta with the delicious beer sauce, add some Parmesan cheese if desired and enjoy!!

SPICY SMOKED BEEF BRISKET

Steps:

• Bring brisket to room temperature early in the morning, about 1 hour.
• Whisk paprika, salt, sugar, black pepper, chili powder, cumin, garlic, cayenne pepper, and cinnamon for dry rub together in a small bowl. Apply rub liberally to the complete brisket and leave at room temperature while you prepare the smoker.
• Preheat a smoker for indirect heat to 225 to 250 degrees F (107 to 121 degrees F) according to manufacturer's instructions. Add wood chips to the charcoal and place a small cast iron pan of water over the fire.
• Lay brisket, fat-side up, about 8 inches away from the fire and smoke for 1 hour, maintaining the smoker's internal temperature at 200 to 225 degrees F (93 to 107 degrees F). Add 12 to 15 charcoal briquettes, replenish wood chips, and add more water to the pan; smoke for 1 more hour. Wrap brisket in aluminum foil, replenish charcoal, wood chips, and water, and smoke for 1 more hour.
• Meanwhile, mix hot chili sauce, beer, brown sugar, and onion for finishing sauce until well combined. Remove brisket from the smoker and place on a second sheet of aluminum foil. Unwrap brisket, being careful of the hot steam, and pour finishing sauce over the meat. Re-wrap brisket tightly with both pieces of foil and return to the smoker.
• Smoke brisket, until an instant-read thermometer inserted into the thickest part registers at least 160 degrees F (71 degrees C), about 1 more hour.
• Remove brisket from the smoker and let it rest in the foil for 45 minutes. To serve, slice it against the grain.

CATAHOULA BRISKET IN SPICY BEER & TOMATO SAUCE

Steps:

• Preheat the oven to 350 degrees.
• Spice mix: Combine all ingredients; blend well.
• You will not need all of the mix.
• Save remainder for another use (chili, pot roast, stews, ribs, pork roast and the like).
• Season brisket with 3 tablespoons spice mix.
• Season flour with 4 tablespoons spice mix.
• Dust meat with seasoned flour.
• Heat 2 tablespoons oil in a large skillet over medium-high heat.
• Add meat; sear on both sides.
• Remove to a platter.
• Add remaining 2 tablespoons oil to pan.
• When hot, add onions, carrots, jalapeno and garlic.
• Cook, stirring occasionally, until onions are caramelized.
• Add Roma tomatoes; cook until they break down.
• Add canned tomatoes and chipotles.
• Season with salt and pepper.
• Cook to a stewlike consistency.
• Add beer and stock.
• Return meat to pot, cover loosely with foil; place in oven.
• Roast for 3 to 3 1/2 hours, until tender.
• Remove brisket; set aside.
• Reduce sauce until slightly thickened, then strain out solids.
• Transfer solids to a blender; liquefy with a small amount of sauce.
• Mix blended solids back into sauce.
• Add vinegar and lime juice.
• Adjust seasoning.
• Let meat rest for 10 minutes before slicing.
• When ready to serve, slice thinly and briefly reheat in sauce.