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Smoky Beef Brisket Dinner

drakecooper
By drakecooper
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

     

    Steps

    • Brisket

    • Potatoes au Gratin

    • Red Eye Gravy