Spicy Smokey Flint Hills Brisket

Found in an article about a couple that raise cattle in one of the few native prairie areas left in the country, near Cottonwood Falls KS.


For the rub:
1/4 cup Smoked sweet paprika
1 tbsp. Brown sugar
1 tsp. Cayenne pepper
1 tbsp. Salt
1/2 tbsp. Black pepper, ground
For the braising liquid:
1 tbsp. Canola oil
1 Yellow onion, finely diced
4 cloves Garlic, minced
1/2 cup Celery, finely diced
1 tbsp. Dried mustard
4 Chipotle chiles in adobo sauce, minced
28 oz. Crushed tomatoes
12 oz. Lager or amber beer
3/4 cup Apple cider vinegar
2 Bay leaves
4 cups Water
1/4 tsp. Tabasco

Combine all the ingredients for the rub in a mixing bowl. Place the brisket on a piece of plastic wrap on a sheet tray. Scatter half the rub over the surface of the meat and then use your fingers to distribute the rub evenly. Turn the brisket over and repeat. Wrap the brisket in the plastic wrap and refrigerate overnight.

Place a rack in the center of the oven and preheat the oven to 250°F.

Heat the canola oil over medium heat in a large saucepan until it glistens. Add the onion, garlic and celery. Sauté until the celery is soft and the onion is translucent, about four to five minutes. Add the dried mustard and chipotle chiles. Continue to sauté for another minute, stirring occasionally, before adding the remaining ingredients. Bring the mixture to a boil, then reduce the heat and let the braising liquid simmer for 15 minutes, stirring occasionally. Remove the saucepan from heat and let it cool for 30 minutes.

Meanwhile, remove the brisket from the refrigerator and discard the plastic covering. Using a preheated grill or a large sauté pan over high heat and 2 tbsp. of canola oil, brown the meat, turning it frequently until you have achieved a nice thick uniform sear, about eight minutes per side.

Lay the brisket in a roasting pan and add the braising liquid. On the stovetop, bring the braising liquid to a boil. Remove the roasting pan from the heat and carefully cover it with a fitted lid or heavy-duty aluminum foil. Place the pan in the oven. Braise the brisket for five to six hours, until the meat is fork tender. Remove the roasting pan from the oven and let the brisket rest for 10 minutes. Use a carving knife to cut the meat against the grain into thin slices. Serve warm in the gravy that accumulated during the long slow braise.