Cast Blog: #TOPCHEF

All Hail the Pig!

Prodigal Sons

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C'est La Vie

Dances with Pigs

Notes on Notes

Happier than a Pig in Mud

Michael Voltaggio: Here to Compete

Bryan Voltaggio: The Good Son?

It's Always Sunny

Very 1995

Bad News Bears

Halftime

My Dinner at VOLT

The Douche is Back

Ash Fulk: No Regrets

Whatever Happened to Predictability?

Laughter Burns Calories

Holiday in Spain

On Prawns and Power Outages

Culinary Gods and Unicorns

De’ plane! De’ plane!

A Vegas Tradition

Pool Party

Robin: Ob-la-di, Ob-la-da ...

Welcome to Vegas

See-Through

I'm on a Boat.

Top Chef: 6.6

No Hocus Pocus!

Deconstruction Junction: What’s Your Function?

What's in a Name?

Tardy for the Party

Eli Explains his Cancer Comment

Kevin Gillespie: Second Time's a Charm

Checking In

"Get Fresh" Hits the Road

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Ranch Dressing

In Love

Not a Happy Camper

Desert Heat

Get Doug's Masterpiece Brisket Recipe

Get the recipe for the art inspired dish that made Texas -- and Doug's mom -- proud!

Brisket Texas Red
Inspired by Artist Merry Calderoni

Brisket Ingredients:

1 10 lb. Brisket (cleaned and cubed into an inch)
10 ea. Tomato
5 ea. Red bell pepper (charred on grill)
5 ea. Jalapeno (charred on grill)
5 lb. Onion
5 Tbsp. Ground cumin
5 Tbsp. coriander
5 Cans of Tomatoes (chopped, peeled)
2 Cans Tomato sauce
5 Tbsp. Cayenne
10 ea. Spring onions (charred on grill)
1 Head Garlic (sliced)
1 bottle of Mexican beer


Directions for Brisket
1. Sear brisket in a very hot pan, lots of color. Remove and drain fat.

2. In the same pan, start slowly cooking onions and garlic, season with salt and pepper. When they become translucent and soft add roasted tomatoes and peppers. Cook for 5 minutes, stir and then add beer.

3. Add spices and tomatoes, season again lightly.

4. Cook until meat is tender and the chili has a dark red color. Adjust spice with Cayenne.

 

* Note: Seasoning throughout this dish is what brings the layers of flavor out.  Must be tasted and stirred constantly. They say in Texas that a good chili can’t be eaten by the maker when it’s done because you are too full from tasting it!
    

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