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Football Food- Coach's 2nd String Brisket

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This installment in our Football Food series is courtesy of the Coach. Once a year some of the guys I grew up with and I meet at the Coach's house for what we call "Man Weekend." We tend to try and make it coincide with Veteran's Day weekend to give us one extra reason to go big. Last weekend was said sacred holiday.

As most of our regulars know The Coach is a retired Texas HS Football Coach that specializes in defense and all forms of option football. He also happens to live and breathe Notre Dame Football. His secondary specialty is the expert preparation of brisket. He typically goes through an 18 hour process wherein he smokes a brisket, makes jalapeno barbecue sauce from scratch, and wakes up at all hours of the night to tend to said brisket on the smoker.

The Coach typically goes through that process every year in preparation for every Man Weekend. I arrived at his house last Friday Night hoping to capture that process for this post. But when I arrived the standard supply of alcohol and tobacco products was on hand but the smoker wasn't fired up. When I asked him why he said that he felt like our readers would be better served by his alternate brisket recipe. He pointed out that most people don't own a smoker, and would never utilize the 18 hour process. He felt like our readers would benefit more from a much more simplified process that is arguably equally fantastic.

I present you with what I have decided to call Coach's 2nd String Brisket. After killing a couple of pounds of it last weekend I can assure you that there is nothing 2nd string about it.

Details after the jump.

Ingredients

5lb beef brisket

2 white onions

1 can Original RoTel

5 garlic cloves

4 oz diced Hot green chiles (Hatch preferred)

5 raw jalapenos

1 bell pepper (green or red)

1 bottle of red wine (any red wine you like)

Directions

Cut the brisket into 3-4 large pieces and place them in a crock pot.

Pour the entire bottle of wine over the brisket.

Chop the onion, bell pepper, garlic cloves and jalapenos. Dump all of those things, the RoTel and the can of green chiles into the crock pot. Mix them in a bit.

Turn the crock pot on low and let it cook for 12 hours. This is best done the night prior.

12 hours later your brisket should be done. Pull out the large pieces of brisket and shred them with a fork and knife. Return them to the crock pot to cook on low for another 1-2 hours. This will ensure that the shredded meat soaks up all of the flavors. A couple of hours later this is ready to serve.

Serve this delicacy on flour tortillas. Just pull the beef right out of the crock pot with some tongs and slap it right on a warm tortilla. You can add salsa, hearty queso, or any other standard fajita type fixings but I honestly found that anything other than spicy salsa just gets in the way of the unbelievable flavor of the meat.


This recipe is so easy that it can be easily executed in any part of the country with minimal effort. Thank The Coach later, but you owe it to yourself to make this.

One saved round. He served it with the Julio's Chips that he was giving me a hard time about not mentioning a few weeks ago. They were both fantastic and a nice touch.

Enjoy!