Smoked Brisket with Spicy Peach Sauce
A fresh and spicy, fiery hot peach sauce adds pizzazz to mouthwatering, tender beef brisket.
4 1/2 pounds Certified Angus Beef® brisket
2 habañero peppers*, seeded**
2 tablespoons ginger, chopped
2 tablespoons unsalted butter
1/4 cup Lea & Perrins® Worcestershire Sauce
2 pounds peaches, peeled and pitted
1/4 cup stone ground mustard
1/2 cup granulated sugar
Salt and pepper to taste
- Prepare smoker or grill to smoke brisket.
- To make peach sauce: sweat habañero, ginger and shallot in butter until tender. Add Worcestershire Sauce to deglaze pan. Add peaches and mustard, cook for 10 minutes over low heat. Purée in blender. Add sugar; season with salt and pepper to taste.
- Season brisket with salt and pepper if you like and cook for about 30 minutes turning once. Brush with peach sauce about every 30 minutes; smoke brisket for 7 to 8 hours.
Serves 10 to 12.
*Habañero peppers, also known as Scotch Bonnets, are one of the hottest peppers in the world. If you prefer a milder kick of heat, use jalapeño peppers instead, or use other much tamer peppers of your liking.
**To prevent a serious chemical burn on your hands that will literally last for hours, always use plastic gloves when preparing raw hot chile peppers (which contain capsaicin, the main ingredient in pepper spray). This safety tip is especially important when preparing a large quantity...and do keep your hands AWAY from your face, especially no rubbing the eyes or chapped lips!
Nutritional Information per Serving (1/10 of recipe): 353 Calories; 18g Fat; 7g Saturated Fat; 122mg Cholesterol; 17g Carbohydrate; 1g Dietary Fiber; 39g Protein; 232mg Sodium; 25% daily value Iron (based on 2,000 calorie diet).
Recipe and photograph provided courtesy of www.certifiedangusbeef.com, through ECES, Inc., Electronic Color Editorial Services.