by 
Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen.
These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home. Welcome to Food Network, where learning to cook is as simple as clicking play!
Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Slow-Cooked Brisket with Carolina BBQ Sauce
RECIPE COURTESY OF KARDEA BROWN
Level: Easy Total: 4 hr Active: 15 min Yield: 4 servings
Ingredients
Brisket:
- 2 tablespoons olive oil
- Miss Brown’s House Seasoning, recipe follows
- One 2-pound beef brisket, fat cap trimmed, sinew removed
- 4 medium yellow onions, halved and sliced 1/2 inch thick
- 2 bay leaves
- Kosher salt and freshly ground black pepper
- 20 ounces pale ale
- Sliced white bread, for serving
BBQ Sauce:
- 2 cups apple cider vinegar
- 1/2 cup packed light brown sugar
- 1/2 cup spicy brown mustard
- 1/2 cup whole-grain mustard
- 1/2 cup yellow mustard
- 1 red onion, roughly chopped
- 1 garlic clove, peeled and smashed
- 3 tablespoons bourbon
- 1/2 teaspoon cayenne
Miss Brown’s House Seasoning:
- 1 teaspoon onion powder
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Directions
Preheat the oven to 300 degrees F.
For the brisket:
Add the olive oil to a large Dutch oven over medium-high heat. Sprinkle the brisket with Miss Brown’s House Seasoning. Sear the brisket fat-side down until a deep golden crust forms, 5 to 7 minutes.
Flip and sear other side until deep golden brown, another 5 minutes. Remove to a sheet tray. Add the onions and bay leaves and season with salt and pepper. Stir until coated in fat. Add the beer and bring to a boil. Put the brisket on top of the onions, cover and place in the oven for 3 hours.
For the BBQ sauce:
While the brisket cooks, add the vinegar, brown sugar, brown mustard, whole-grain mustard, yellow mustard, onion, garlic, bourbon and cayenne to a medium saucepan over medium-high heat.
Bring to a boil and cook until the onion becomes slightly translucent, about 5 minutes. Remove from the heat, add to a blender (or use an immersion blender) and puree until smooth, being careful of hot steam.
Pour back into the pan and simmer over medium-low until slightly thickened and reduced by 1/4, about 30 minutes. At the 3-hour mark, pour 1 cup of the BBQ sauce over the brisket, return to the oven and cook until the sauce has melted into the brisket, 30 minutes more.
Use a knife to test the tenderness of the brisket. It should pierce the brisket very smoothly, with no pushback. Remove the brisket from the pot and slice against the grain.
Discard the bay leaves. Serve with sliced white bread and all those slow-braised beer onions. Don’t forget about the extra BBQ sauce for dipping. Store any extra sauce in an airtight container in the refrigerator for up to 2 weeks.
Miss Brown’s House Seasoning:
Stir together the onion powder, paprika, garlic powder, salt and pepper in a medium bowl. Keep in an airtight container. Makes 5 teaspoons.
