L and M Ranch Coffee Spiced Beef Brisket, Lambs Grist Mill Stone Ground Corn Polenta
Linda Perez raises the finest cattle south of town near Floresville. She is truly one of the most genuine people you will ever meet, a rare gift that extends to all her family. Check out the farm website and purchase her grass fed beef weekly at the Pearl Farmer’s Market.
1 oz ground coffee
¼ c fennel seeds whole, toasted
¼ c coriander
¼ c Sichuan pepper corns
5 star anise
1 T cinnamon
¼ c brown sugar
¼ c salt
Toast whole seeds in sauté pan, grind with spice grinder and add remaining ingredients
1 piece beef brisket, approximately 10 pounds
1 cup maple syrup
1 cup water or beef stock
1 cup soy sauce
Mix well and reserve
Season brisket generously with spice rub one day before cooking.
Add carrots, whole potatoes, celery and onions to brisket, cover with foil
Add soy maple water liquid to pan and place in oven at 225 degrees 12 hours
1 cup stone grounc Lamb’s Grist mill corn polenta
4 c milk
1 c up butter
Salt and pepper
Juice of lemon half
1 c grated parmesan
Season with salt and pepper
Heat 3 cups milk to warm, add ¼ c butter and grits, cook slow and low, stirring frequently 2
hours. Sweat shallots in sauté pan until soft. Add 1 cup milk and blend on high until smooth.
In final 30 minutes of preparation with fresh lemon juice and parmesan
Adjust seasonings and serve with warm sautéed spinach and peargaile tomatoes.
Brisket is best cooked the night before you plan to eat it. 30 minutes prior to eating, remove
from oven and let rest. Pass the pan drippings through a strainer and add to pan over low
heat, slowly whisking in cold butter.
Slice thin, serve with grits and your favorite vegetable. Leftovers make a great sandwich the
next day or for use in quesadillas. If grits are not preferred, mashed potatoes are great, add
roasted garlic and sour cream for a change.