This is one of the most intricate and time consuming recipes I've ever made. Make this if you're bored all day like I was because this recipe takes a lot of time and patience. In the end it was really delicious and I'm glad I made it.
The BBQ sauce recipe comes from chef Rick Bayless with a few Klein twists. I was really surprised just how awesome this sauce was. It seemed to hit every part of my palette aka sweet, spicy and savory. The next time I make it I think I'll add in either a fresh jalapeno or serrano or some dried peppers for a little more kick.
For the sandwich I wanted to keep it really simple so the delicious flavors of the beef and sauce could come through. To make the sandwich combine the sauce and the shredded beef in a sauce pan. Heat for a few minutes over medium heat until beef is warmed through. Fill up a nice hoagie or french roll with the beef and eat with pickles, coleslaw, potato salad or potato chips!!!
Shredded beef:
1 boneless beef brisket (about 3 pounds) cut into 4 pieces
2 tablespoons canola oil
1 cup beef broth
Rub for Beef:
1 part salt
1/2 part black pepper
1/2 part white sugar
1/2 part brown sugar
1 tbs paprika
1 tbs red pepper flake
1 tbs garlic powder
1 tbs onion powder
1 t cumin
1 t thyme
1 t rosemary
1. Combine all ingredients of the rub in a bowl. Reserve 1 Tbsp and set aside for BBQ sauce.
2. Cut roast into 4 large chunks. Using the tip of a sharp paring knife, make 20 evenly spaced small slits about 1 1/2-inches deep all over the pot roast. Season the roast on all sides with the rub.
You can season the roast right before cooking but for extra flavor season the beef and then place in the fridge uncovered overnight or up to 48 hours. This allows the seasoning to really penetrate the meat and also lets the meat dry age a little. I found out this is something they do in most restaurants so if they do it, I think I should too haha.
Preheat the oven to 300 degrees F.
3. Heat a Dutch oven just large enough to hold the roast over high heat. Add the oil and, when hot, sear the meat until very well browned on all sides, about 4 to 6 minutes per side. Don't be afraid to let the roast get very brown,this is where a lot of the flavor comes from.
My meat was too big to fit in one pan so I used two pans to sear them. Once they were browned I placed them in a larger roasting pan. To get the delicious brown bits from the searing pans I added some of the beef stock and scrapped with a wooden spoon. I then poured the broth into the roasting pan. The liquid should reach about half way up the beef so add water if extra liquid is needed.
4. When the roast is evenly browned on all sides, carefully add the broth and cover the pot. Transfer the roast to the oven and cook, turning once or twice during the cooking time, until it is falling apart-tender, about 2 1/2 hours. Check occasionally to make sure that there is always at least 1-inch of liquid on the bottom of the pan. Add more broth or water, as necessary, to keep this level during the entire cooking process.
5. When the roast is very tender, remove it from the oven and let rest briefly. Using 2 forks, pull the meat apart into thin shreds, mixing the meat with the accumulated drippings left in the bottom of the pan. Allow meat to cool slightly before making the sandwich.
BBQ SAUCE:
BBQ Sauce:
2 garlic cloves
1 cup ketchup
1 Tbsp vinegar (cider vinegar or distilled white vinegar)
2 Tbsp Worcestershire sauce
3 Tbsp dark brown sugar
2 Tbsp boysenberry jam
1 tsp soy sauce
1/2 to 1 tsp barbecue spice (recipe below) or chili powder
1/4 tsp freshly ground black pepper
Salt
Peel garlic and crush through garlic press into a small saucepan. Add all the remaining ingredients and 3/4 cup water. Simmer over medium-low heat for 30 minutes. Taste and season with salt if you think necessary. The sauce is ready to use. It can be stored, refrigerated in a sealed jar, for up to a month. I wanted a really smooth sauce so I ran it through a fine mesh strainer before storing it in the fridge.
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