Recipe by our Tasting Room Manager, Ashley Wilson, to pair with our 2017 Syrah, Santa Barbara County for our October 2021 wine club release.
Beef brisket, 4-6 lbs - look for the most beautiful piece you can find!
Braising liquid of choice - you can use beef stock, cola, beer, a mix of red wine/water, or even just water.
For the rub: 1/2 cup of dark brown sugar
1/4 cup of paprika
1 teaspoon granulated garlic
1 teaspoon powdered onion
1 teaspoon black pepper
1 teaspoon kosher salt
1 teaspoon white sugar
1 teaspoon cayenne pepper
1/2 teaspoon curry powder
For the BBQ sauce: 3 tablespoon olive oil
2 shallots, chopped finely
1 teaspoon salt
1 teaspoon paprika
Black pepper, to taste
3 tablespoons dark brown sugar
½ cup vinegar
1/3 cup Worcester sauce
1 teaspoon hot sauce
3 cups ketchup
1 cup yellow mustard
Rub the brisket with a thin coat of yellow mustard, this is a base to help the spice rub get into the meat and won’t affect the final flavor. Once the mustard is covering the brisket, liberally season the brisket with the spice mixture 2 hours prior; place in the fridge to marinate.
For the BBQ sauce, cook it in a large sauce pan on the stovetop over medium. Add olive oil and the sautéed shallots. Add in all the spices, once the pan is to a boil add in the ketchup and mustard until reduced into a sauce.
Pour the liquid of your choice into the slow cooker and add the brisket on top of the liquid. Cook for 8 hours on low.
Once the brisket is done cooking, remove it from the slow cooker, place it in a large bowl or pan and start shredding the meat using two forks. If desired, you can put onions in with the meat for flavor, but this is not required. When the meat is shredded, add the homemade BBQ Sauce to the meat and stir it in. Add more or less sauce to your taste.
Put the shredded meat on brioche buns and enjoy with a glass of 2017 Syrah, SBC!