This is the last of my meats from the U.S. Wellness Meats sample pack, and I saved the best for last. This recipe blew my mind! Once I thought of mixing indian spices into a BBQ sauce, the raita coleslaw came naturally. To serve it on naan was another obvious choice. The spices blended perfectly and the final outcome made this recipe a keeper for life. I am taking Thursday and Friday off this week, so hopefully this amazing recipe will hold everyone over. See ya next week!
I love when I get to take my fun spices out of the secret drawer.
Also worcestershire and apple vinegar. This is marinade for the brisket.
This is the start of a homemade BBQ sauce with some butter, onions, garlic, ginger, and tomatoes. I added the excess marinade to this. All of the instructions for this sauce are below. This will become the braising liquid for the brisket.
Speaking of the brisket, there is that beauty! After it was seared, it went into the slow cooker with the bbq sauce.
Switching gears, here is the raita-coleslaw.
Yogurt instead of mayo makes this healthy! Forget about all that butter and the fatty brisket from earlier. Seriously forget about it for a minute. Speaking of delicious healthy things, this yogurt is from a local farm in Enfield Connecticut called Trinity Dairy Farm. For those of you who have only had supermarket yogurt, you are really missing out! Find a local purveyor, or make some yourself!
Wow, this slaw was SO GOOD.
Next it’s naan time. To make this convenient to cook on the grill, I thinned out the dough inside and stacked it all up on top of each other. They didnt stick to each other because I put a lot of butter in between.
Some of the best naan I have ever produced.
Some of the braising liquid in there too.
I am in love with this meal. It is 1am right now, but I might have to sneak to the fridge and grab a bite!
The recipe seems daunting, but that is because there is almost 30 ingredients! The actual cooking is easy, then you just have to wait for it to cook. Please make this people. The Indian spice perfectly balances the southern bbq flavors and you end up with a crazy hybrid of deliciousness.
2 tablespoons mexican chile powder
2 tablespoons ancho chile powder
2 tablespoons salt
2 tablespoons smoked paprika
1 tablespoon pepper
1 tablespoon whole cumin seeds
1 tablespoon whole coriander seeds
2 teaspoons black mustard seed
2 teaspoons oregano
2 teaspoons cayenne
seeds from 10 cardemom pods
5 allspice berries
teaspoon fenugreek seeds
1 medium onion
5 cloves garlic
1/4 cup worcestershire
1/4 cup apple vinegar
Toast whole spices on the stovetop, then food process. Add the rest of the dry spices and process some more. Add the garlic, onion, worcestershire, and vinegar and process until smooth. Take a 4 lb brisket peice and make some holes in it with a skewer. Put it in a large zip lock and pour in the marinade. Yum.
Marinate this for at least 24 hours, 48 would be better.
1/2 stick butter
1 red onion
3 cloves garlic
square inch of ginger
1 and a half large cans whole tomatoes (or 3 small ones, or one large and one small)
1/2 cup ketchup
1/2 cup brown sugar
1/4 cup mustard
1/4 cup molasses
Saute the onion in butter for about 15 minutes. Add some salt at one point. Next garlic and ginger. Now add the rest of the ingredients. Next take your brisket out of the marinade, reserving as much of the marinade as possible. Dump that marinade into your bubbling BBQ sauce. At this point, the smell is going to blow you away and you will want to taste it really bad, but don’t! It is full of raw brisket juice. Simmer this violently for about 15 minutes. Pour it into your slow cooker on high and blend it with a stick blender, now you can take a small taste if you want and adjust seasonings as needed. You can also add a cup of water if it is too thick or intense, but it should be kind of intense. Sear the beef and add to the slow cooker, fully covered by the liquid. Cook for 6 hours. You can do this in a dutch oven if you want, but mine is on loan to a friend. If you do that, throw it in the oven with the cover ajar at 250 for 6 hours.
half a small cabbage
3 large carrots
2 medium cucumbers
bunch of scallions
handful of dill
handful of cilantro
2 cloves garlic
about 2 cups of yogurt
salt and pepper
Use the shredder attatchment on the food processor for the cabbage, cuke, and carrots. Take a paper towel or cheesecloth and squeeze out some moisture from this. Chop up the scallions, dill, and cilantro and mix it in. Microplane the garlic in. Add 2 cups of yogurt that you strained the liquids from for about 2 hours. Or just buy Greek yogurt… either way. Add some salt and pepper and mix it all up. Let it sit in the fridge for an hour or two before serving.
Next make some naan. The recipe is here. Instead of the cooking method on that page, feel free to cook it on the grill. It came out awesome! Just watch it close, it only took about 2 minutes a side.
Pull the brisket out of the braising liquid, and save some of the liquid, but get rid of the fat. Cut the brisket into thin strips against the grain. Make your wraps with the brisket, some extra juice, and the raita-slaw. Enjoy one of the best meals you have had in a long time!