Recipe of the Week


Prep Time: 3 Days
Yields: 10 Servings

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.

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
¼ cup minced garlic
1 tbsp salt

French Bread

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°F. Add onions, bell peppers and minced garlic to pan with brisket. Cover tightly and bake for 4½−5 hours. Remove from oven and allow brisket to cool. Thinly slice brisket. Create sandwiches with French bread, brisket slices and cooked peppers and onions.


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