Prep 45 mins
Cook 4 hrs
Tujague's Restaurant (pronounced two-jacks) is the second oldest in New Orleans. Tujague's is over 150 years old, but its food is still fresh and interesting.This brisket recipe is one of the best you'll ever try, and I know people who go to NOLA just for this sandwich. I'm delighted that they shared this recipe!
- 1 beef brisket, large
- 2 onions, large, chopped
- 4 garlic cloves, chopped
- 2 large carrots, chopped
- 473.18 ml tomatoes, chopped
- 2 bell peppers, sliced thin
- 2 stalk celery, chopped
- 14.79 ml red chili pepper flakes
- 3 bay leaves
- 118.29 ml parsley
- 14.79 ml thyme
- 14.79 ml allspice
- 4.92 ml liquid smoke
- 14.79 ml balsamic vinegar
- 4.92 ml peppercorn
- 236.59 ml beef stock, to cover
- 15 French rolls
- 1. In heavy pot brown brisket well in hot oil. Set aside.
- 2. In same pot brown onion, garlic, carrot. Add brisket back to pot with tomatoes, bell pepper, celery, dried chili, bay leaves parsley, thyme, allspice peppercorns liquid smoke, balsamic vinegar and stock to cover.
- 3 Cover Pot with aluminum foil and then lid. Simmer 3 hours till brisket is fork tender but not falling apart.
- 4. Transfer brisket to pan and let stand. Then slice into large chunks or 1/4 inch thick slices.
- 5. Boil the stock down till about half, Strain, and put brisket back in the liquid.
- 6. Slice thin or shred the brisket and put on a french roll, open-toasted and smeared with Creole horseradish sauce. Include some of the onions and bell peppers from the pan.
- You can serve the brisket with it's gravy or with creole horseradish sauce, as a main dish, an appetizer or in a brisket sandwich. It's all good!