cajun beef brisket Recipe


 One  6-8 pounds  beef  brisket

1/2 cup Ragin Cajun dry rub  

4 stalks celery, chopped 

4 cloves garlic, chopped 

2 onions, sliced 

2 green bell peppers, sliced 

One 28-ounce can diced tomatoes with their liquid 

One 6-ounce can tomato paste 

2 cups brewed coffee with chicory, cooled

Chopped fresh parsley, for serving

Grits, such as Creamy Cheese Grits, recipe follows, for serving


 Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.

  1. When ready to cook, preheat the oven to 275 degrees F.
  2. Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
  3. Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.  Speciality  foods.

Creamy Cheese Grits:

1 tablespoon butter

1 tablespoon oil

2 jalapenos, diced

1 onion, diced

1 red bell pepper, diced

4 cups stone-ground grits

8 cups low-sodium chicken (or beef) broth, plus more if needed

2 cups half-and-half

2 cups grated Cheddar

Creamy Cheese Grits:

Yield: 12 servings

  1. Heat the butter and oil in a pan and add the jalapenos, onions and bell peppers. Cook until softened, 5 minutes or so.
  2. Pour in the grits, followed by the broth and 3 cups water. Stir, and then bring to a boil. Reduce the heat to low, and then cover and cook for 30 to 40 minutes, stirring occasionally.
  3. Add the half-and-half. Stir, and then cook until the grits are tender, another 20 to 30 minutes. At any time, add more broth if the grits look like they need more cooking liquid.
  4. Remove the grits from the heat and stir in the cheese. Serve immediatel