Bar-B-Que Beef Brisket with Roasted New Potato Salad

RH Staff

Yield: 10 servings.

1 piece Austin Blues Bar-B-Que Beef Brisket
1 1/2 cups prepared BBQ Sauce
4 lbs. small red-skinned potatoes, washed and cut in half
1/4 cup olive oil
1 tsp. kosher salt
1 tsp. ground black pepper
2 Tbsp. chopped fresh rosemary
1 cup small diced red bell pepper
1 cup small diced green bell pepper
1/2 cup celery, cut on the bias
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh dill
2 Tbsp. Dijon mustard
4 Tbsp. BBQ sauce, prepared
1/4 cup fresh lemon juice
2 Tbsp. cider vinegar 1 tsp. ground coriander
1/2 cup olive oil
1/2 cup canola oil

Remove brisket from package and place on large baking pan with 1” sides. Cover tightly with foil and cook in a 350°F oven for 11/4 to 11/2 hours, or until thoroughly heated. Raise oven temperature to 450°F. Remove foil and baste brisket liberally with BBQ sauce. Cook for 10-12 minutes more, until brisket is glazed. Keep warm.
Toss potatoes in 1/4 cup olive oil, salt, black pepper and rosemary. Place in shallow roasting pan and roast in 400°F oven for 25-30 minutes, or until golden brown. While potatoes are in the oven, assemble vinaigrette. In mixing bowl, mix Dijon mustard, BBQ sauce, lemon juice, cider vinegar and ground coriander. Slowly whisk in olive oil and canola oil. Season to taste.
Toss potatoes in vinaigrette while still warm. Mix in peppers, celery and herbs. Correct seasoning if necessary. Keep at room temperature.
Slice brisket very thin against the grain. Drizzle with a little BBQ sauce and serve with potato salad.