Brisket Rub

Dave DeWitt Recipes Leave a Comment

Brisket rubs vary from cook to cook with each having their special blend. This is a basic recipe that can be adapted by adding or eliminating ingredients.

Ingredients

  • 1/4 cup coarse kosher salt
  • 1/4 cup granulated sugar
  • 1/4 cup freshly ground black pepper
  • 3/4 cup sweet paprika
  • 2 tablespoons granulated garlic
  • 2 tablespoons garlic salt
  • 2 tablespoons onion powder
  • 2 tablespoons chili powder
  • 2 teaspoons ground red pepper

Instructions

Combine the ingredients in a bowl and stir well to incorporate. (This rub will keep stored in a covered container for two months.)

Dr Pepper Barbecue Sauce

Dave DeWitt Recipes Leave a Comment

Also unique to Texas barbecue is the combination of two Texas favorites — brisket and Dr Pepper soft drink. Dr Pepper was created by German pharmacist Charles Alderton in Waco in 1885 and was nationally introduced at the 1904 Louisiana Purchase Exposition.

Ingredients

  • 2 1/2 cups Dr Pepper
  • 1 cup ketchup
  • 1/2 cup vegetable oil
  • 1/2 cup fresh lemon juice
  • 1/4 cup dry minced onion
  • 2 teaspoons kosher salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon freshly ground pepper
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes

Instructions

Combine all of the ingredients in a blender or food processor. Blend for two minutes. Store the sauce, refrigerated, in a covered container. Shake well before using. (The sauce will keep refrigerated for several weeks.)

Thai-Curried Prime Beef (Gaeng Pannang Nua)

Dave DeWitt Recipes Leave a Comment

This signature but simple Thai dish is delicious with prime rib meat. Note the name, which shows the influence of Malaysia’s Penang Island. Serve this curry over jasmine rice accompanied with grilled eggplant. Look for kaffir lime leaves, curry paste, fish sauce and coconut milk in Asian markets and gourmet food stores.

Ingredients

•    3 dried kaffir lime leaves
•    1/2 cup hot water
•    3 cups coconut milk
•    1/4 cup red curry paste
•    2 pounds prime rib meat, diced
•    1 teaspoon sugar (optional)
•    1 teaspoon fish sauce (nam pla)
•    1 cup water
•    5 large potatoes, diced
•    Salt to taste

Instructions

Soak the kaffir leaves in hot water for 10 minutes, then drain.

In a large saucepan, heat one cup coconut milk over low heat, stir in the red curry paste and the lime leaves, and simmer for 2 minutes.

Add the beef, stir, and cook, covered, for about 30 minutes over low heat. Add the sugar (if using), fish sauce, the remaining coconut milk, the water, potatoes and salt. Cook, covered, over low heat for 30 minutes. Remove the lime leaves before serving.

Prime Beef and Vegetable Chile Hash

Dave DeWitt Recipes Leave a Comment

This is a great breakfast dish and is a meal in itself when each serving is topped with a poached egg. Have your favorite bottled hot sauce handy if the hash is not hot enough for you. If you would like an accompaniment, how about a fruit salad with mangos, bananas, peaches, and pineapple? This is a great breakfast dish and is a meal in itself when each serving is topped with a poached egg. Have your favorite bottled hot sauce handy if the hash is not hot enough for you. If you would like an accompaniment, how about a fruit salad with mangos, bananas, peaches, and pineapple?

Ingredients

•    4 medium potatoes, peeled and diced
•    1/2 pound leftover prime rib meat, diced
•    1/4 pound bacon, diced
•    1 onion, chopped
•    1 red bell pepper, seeds and stem removed, diced
•    1 yellow bell pepper, seeds and stem removed, diced
•    1/2 cup chopped New Mexican green chile that has been roasted and peeled
•    Salt and freshly ground black pepper to taste
•    3 tablespoons minced Italian parsley for garnish

Instructions

Boil the potatoes in salted water until tender, about 8 minutes. Remove, drain, and place in a bowl with the meat.

In a skillet, cook the bacon over medium heat for 5 minutes, stirring often. Add the onion and bell peppers and cook, stirring often, for 5 more minutes. Remove this mixture with a slotted spoon and add it to the bowl with the potatoes and meat. Add the green chile, salt and pepper to taste, and mix well.

Remove all but about three tablespoons of bacon fat from the skillet, add hash mixture and cook over medium heat for about 5 minutes. Do not stir it but take care that it does not burn. Turn the hash with a spatula and cook for 5 more minutes. Remove to plates, garnish with the parsley, and top with poached eggs.

Prime Beef Sub Sandwich with Creamy Horseradish Sauce

Dave DeWitt Recipes Leave a Comment

Here is another incredibly easy but tasty way to use the leftover prime rib meat. Of course, you can add plenty of other ingredients to this sandwich, like onions, lettuce, tomatoes, green chile, and cheese, but the meat is so flavorful that it can stand alone with just the horseradish sauce.

Ingredients

Creamy Horseradish Sauce:

  • 2/3 cup sour cream
  • 1/4 cup fresh or prepared commercial horseradish
  • 2 green onions, finely chopped
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon chopped fresh dill weed


The Sandwich:

  • 4 thin slices prime rib meat
  • 1 sub sandwich roll
  • Lettuce and sliced tomatoes (optional)
  • Salt and freshly ground black pepper to taste


Instructions

To make the sauce, combine all of the ingredients in a bowl and stir until well mixed. Allow the mixture to sit for 15 to 20 minutes to blend the flavors. (The yield is 2/3 cup.)

To make the sandwich, spread the sauce over the two slices of bread, lay the slices of prime rib meat over one of the slices, add salt and pepper to taste, and top with the other bread slice.