Chef John Folse's Sliced Brisket Sandwiches - WAFB 9 News Baton Rouge, Louisiana News, Weather, Sports

Prep Time: 3 Days
Yields: 10 Servings

Comment:
This recipe, courtesy of Rev. Albert Adams Jr., can be a great tailgating or game day recipe.  Rev. Albert was the winner of our Super Sunday recipe contest with his famous brisket sandwiches.

Ingredients:

1 (3−5 pound) brisket, trimmed
black pepper to taste
red pepper to taste
garlic powder to taste
onion powder to taste
brown sugar to taste
dried oregano to taste
1 bottle red wine
2 cups sliced onions
2 cups sliced red bell peppers
2 cups sliced yellow bell peppers
2 cups sliced green bell peppers
1/4 cup minced garlic
1 tbsp salt
French Bread

Method:

In a small bowl, mix together black pepper, red pepper, garlic powder, onion powder, brown sugar and dried oregano. Set aside. In a large pan, season brisket generously with spice mixture. After brisket is seasoned, refrigerate 2 days. On second day, add bottle of red wine to brisket and let marinate for 4 hours. NOTE: Make sure that the pan used is the same pan brisket will be cooked in. When ready to cook, preheat oven to 325 degrees F. Add onions, bell peppers and minced garlic to pan with brisket. Cover tightly and bake for 4 and 1/2−5 hours. Remove from oven and allow brisket to cool. Thinly slice brisket. Create sandwiches with French bread, brisket slices and cooked peppers and onions.