Recipe - Italian Beef And Rice Skillet

12 pound Beef brisket
Salt and freshly cracked
black pepper; to taste
One fourth cup Ground cumin
One fourth cup Ground coriander
One fourth cup Fennel seed; crushed
One fourth cup Red chili pepper flakes
1 cup Dried basil
Three fourths cup Olive oil
3 ounce Garlic; minced
2 Yellow onions; peeled and
minced medium
3 Tomatoes; large, cored and
minced medium
One fourth cup Granulated sugar
One fourth cup Wholegrain mustard
One half cup Red wine vinegar
1 cup Balsamic vinegar
One half cup Basil; roughly chopped

1 Sprinkle the brisket generously with salt and pepper.

2 Make the rub: In a small bowl, combine the cumin, coriander, fennel
seeds, red pepper flakes, dried basil, 2/3 of the olive oil and 2/3 of the
minced garlic. Rub the brisket thoroughly on all sides with the rub and
allow it to come to room temperature.

3 Build a very small fire in one side of a covered grill, as close to the
side as possible, using about enough charcoal to fill half of a shoe box.
Place the brisket on the grill on the side away from the fire so that none
of the meat is directly over the flame. Put the lid on the cooker, pull up
a chair, and grab the cooler. This is where a person learns about the Zen
of Barbecue. You have to keep the fire going steadily, but very quietly. If
you've got a thermometer on your covered grill, you want to keep the
temperature between 180§ and 220§F (82§ and 105°C). Remember, "slow and low
is the way to go." You have to figure out your own personal refueling
policy. The one I like is one handful of coals or wood chunks to every
beer. This goes on for 8 to 10 hours, or however long you can make it, the
longer the better. Don't be scared by the darkening of the exterior of the
brisketit should be superdark, and that's my personal favorite part. To
check for doneness: Stick a large fork directly down into the brisket,
perpendicular to the grill surface, and try to pick it up. If you can't
because the brisket won't hold the fork, then it's done.
4 While the brisket is cooking, make the sauce: In a medium saucepan over
medium heat, heat the remaining oil until hot but not smoking. Add the
onions and sauté, stirring frequently, for 7 to 9 minutes, or until
browned. Add the remaining garlic and cook, stirring, for 1 minute. Add the
tomatoes, sugar, mustard, red wine vinegar, and balsamic vinegar, reduce
the heat to low, and simmer for 1 hour; the sauce will thicken.

5 In a food processor or blender, puree the sauce until smooth. Stir in the
basil and salt and pepper to taste and set aside.

6 Upon completion, pull the brisket off the grill, trim off the excess fat,
and slice it thin. Serve with the sauce on the side.

Posted to bbqdigest by John & Linda Mitchell linjon@sbt.infi.net on Apr
13, 1999, converted by MM_Buster v2.0l.