Chuck Hughes Brisket Sandwich

Chuck Hughes, chef at Montreal restaurant Garde Manger, won Iron Chef America last month , succeeding where few competitors have: Hughes beat culinary master Bobby Flay in the kitchen stadium battle.

Hughes who focuses on simple comfort food at his restaurant — said he was asked to be on the series last year and accepted because “it’s a once-in-a-lifetime thing. You’re not going to be invited again.”
“I chose Bobby Flay because of his record. He doesn’t lose,” said Hughes, whose series airs on Food Network in Canada and on the Cooking Channel in the U.S.
“There’s Emeril Lagasse and then there’s Bobby Flay and those guys are like demigods in the cooking world in the U.S. So to have the honour to battle Bobby Flay was amazing.

Meat lovers rejoice, this hearty sandwich by Chuck Hughes will fill the biggest appetities. This recipe is so versatile you can prepare your brisket with mashed potatoes and vegetables, or even on its own.

• 1×7 pound first-cut brisket
• 8 onion buns, lightly toasted
• Slices of tomatoes to garnish
• Lettuce to garnish

Homemade Dry Rub
• 1 head garlic, peeled and thinly sliced
• 20 very thin slices of fresh ginger, peeled
• 6 shallots, thinly sliced
• 2 onions, thinly sliced
• 1/4 cup of brown sugar (60 ml)
• 2 teaspoons Kosher salt (10 ml)
• 1 teaspoon pepper, crushed
• 1 clove of garlic

Apple Barbecue Sauce
• 1 cup apple sauce (250 ml)
• 1 cup ketchup (250 ml)
• 1/2 cup honey (125 ml)
• 1/4 cup molasses (60 ml)
• 1/4 cup soy sauce (60 ml)
• 1 tablespoon Worcestershire sauce (15 ml)
• Juice of 1 lemon
• 1 chipotle pepper, in Adobo sauce, chopped
• 1 onion, peeled and chopped
• 1 clove of garlic, minced
• Salt and pepper

Directions
Brisket Sandwich
1. Preheat oven at 350F (150C).
2. Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour Apple Barbecue sauce over it. Cover tightly and bake for 4 hours or until fork-tender.
3. Transfer brisket to a cutting board and keep warm.
4. Strain and pour the sauce in a stockpot and let reduce for about 10 minutes on medium high heat until thick. Remove excess fat.
5. Cut the meat with a sharp knife against grain, to desired thickness.
6. Garnish onion buns with the meat, sauce, tomatoes, lettuce and top with deep fried onion rings.
7. Note : You can buy dried onions and garlic from grocery stores instead of preparing it. The apple barbecue sauce is a recipe on its own and very versatile. It can be used as a dip, as a sauce or as a glaze for other meats (chicken, pork, etc.).

Homemade Dry Rub
1. Heat oven at 200F (100C). On a baking tray covered with parchment paper, put the garlic, ginger, shallots, onions and bake in the oven for 4 hours or until dried. Using a food processor, reduce into powder with brown sugar, salt and pepper. Set aside.
2. Coat the brisket with the spice mixture and keep in the refrigerator overnight to flavor the meat.

Apple Barbecue Sauce
For the sauce, in a large bowl, mix all the ingredients together

Category: Main Courses
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5 Responses
  1. Cheryl says:

    I hear Bobby was not a good loser…Shook Chuck’s hand after the show and left in a huff. A Good take down on Bobby’s cockiness!..lol!

  2. Blima says:

    Hi Cher, good to see you posting here, I heard that too, my brother was at his restaurant this week and said it was amazing, next time your in Montreal call me, I will make reservations.

  3. gina says:

    Blim wheres that older brisket recipe of yours i made? I cant find it and me and karen are having a cook off today!

  4. blima says:

    a cook off ? I thought you are making it for Passover 🙂

    it is under Passover, only time i make it.

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