Smoky Beef Brisket Dinner
Smoky Beef Brisket with Goat Cheese Potatoes au Gratin and Red Eye Gravy. Recipe by Chef David Knickrehm, Bella Aquila, Eagle. Adapted from Taste of Idaho
Categorized: Entrées
Ingredients
Brisket:
- 1 Idaho Beef Brisket
- 2 quarts water
- ½ cup salt
- 1/3 cup molasses
- ¼ cup liquid smoke
- ½ cup soy sauce
- ½ cup grenadine
- Juice of 2 limes
Potatoes au Gratin:
- 4 large Idaho Russet potatoes, washed and diced
- ½ pound Idaho bacon
- 1 large yellow Idaho onion, diced
- Salt and pepper to taste
- 6 ounces Rolling Stone Chevre (goat cheese)
- 1 cup heavy cream- Idaho
- ¼ cup stone ground mustard
- 1 cup grated parmesan cheese, divided
- ½ cup bread crumbs
Red Eye Gravy:
- ¼ cup reserved bacon fat from potato recipe
- ¼ cup Idaho flour
- 2 cups reserved brisket cooking juices
- ¼ cup Idaho honey
- 1 cup Bitner Cellars Sangiovese
- 2 shots Dawson Taylor espresso
Featured Idaho Produce
Steps
Brisket
Potatoes au Gratin
Red Eye Gravy
