Oven Bag Roasted Bourbon Bar-B-Que Brisket with Garlic Butter Rice, Collards and Kale

Whenever I even mention Bar-B-Que Brisket, let alone oven roasted with Bourbon, everyone I know wants some!  And guess what? … I don’t blame them; this Bourbon Bar-B-Que Brisket is melt in your mouth amazing!  Part of the fall apart flavorful results come from using the Reynolds® Oven Bag to slow cook this baby!  I partnered this brisket with some flavorful soulful sides.  The rice is good but add the garlic and butter and its incredible … the collards and kale, well let’s just say eating something good for you never tasted so freakin frat good!  Love this dish, hope you do too!

oh yeah baby!

brown sugar and season love!

up close and juicy!

OVEN BAG ROASTED BOURBON BAR-B-QUE BRISKET WITH GARLIC BUTTER RICE, COLLARDS AND KALE

Bourbon Bar-B-Que Brisket INGREDIENTS:
1 4-5 pound beef brisket
3 cups beef broth
1 cup bourbon liquor
½ cup apple cider vinegar
3 tbsp. worcesteshire sauce
2-4 tsp. Sea salt
2-4 tsp. ground black pepper
2-4 tsp. granulated garlic
4-6 tsp. adobe all-purpose seasoning
1-2 tsp. Paprika
4-6 tsp. dark brown sugar
2-4 tsp. barbeque sauce per slice (store bought or make your own)
1 tbsp. flour
1 Large Reynolds® Oven Bag

RICE INGREDIENTS:
1 cup long grain white rice (from box) to 2 cups of water (per box instruction)
1-2 tsp. sea salt
1-2 tsp. granulated garlic
2 tbsp. unsalted butter

COLLARDS AND KALE INGREDIENTS:
1 pound washed and chopped collard greens
½ pound washed and chopped kale
2 turkey neck bones
2 tbsp. apple cider vinegar
3 cups chicken broth
2-4 tsp. adobe all-purpose seasoning
1-2 tsp. ground black pepper
2-4 tsp. granulated garlic
1-2 tsp. granulated sugar

READY SET GO:

1. Preheat oven to 270 degrees
2. Add flour to a large Reynolds® Oven Bag, hold bag closed with hand and shake flour around in bag and set aside
3. Rinse beef brisket, pat dry and rub entire beef brisket with extra virgin olive oil
4. Season with sea salt, ground black pepper, granulated garlic, adobe all-purpose seasoning, paprika and dark brown sugar
5. On stove-top sear beef brisket on both side in medium skillet over medium heat for 2 minutes on each side
6. Place seared beef brisket in Reynolds® Oven Bag and add the beef broth, bourbon liquor, apple cider vinegar and worcesteshire sauce
7. Tie Reynolds® Oven Bag with tie that comes in the box and cut 6 small slits across the top of bag for ventilation, place bag in a large roaster pan and roast in oven for 4-5 hours
8. Allow beef brisket to rest 8-10 minutes after removing from oven before slicing, after cooled carefully cut the Reynolds® Oven Bag open, be very careful of the steam and slice, add bar-b-que sauce to slices as you plate
9. LET’S MAKE THE GARLIC BUTTER RICE
10. Cook rice as instructed on back of box
11. Once rice is cooked add unsalted butter, sea salt and granulated garlic and fold together to incorporate
12. LET’S MAKE THE COLLARDS AND KALE
13. On stove-top add 3 cups of chicken broth to a big sauce pan over high heat and allow to come to a boil
14. Add the Collards & Kale to the sauce pan with the chicken broth, turn heat down to medium and allow to cook covered for 30 minutes
15. In a separate medium sauce pan on the stove-top add 2 cups of water, turkey neck bones, adobe all-purpose seasoning, ground pepper and granulated garlic over medium heat and allow to cook for about 30 minutes uncovered or until meat on neck bones are tender, remove the neck bones from liquid and carefully remove the meat from them and set aside but reserve the liquid it cooked in
16. After Collards & Kale have cooked for 30 minutes, add granulated sugar, apple cider, neck bone meat plus all the liquid the neck bones were cooked in, turn heat down to low and continue to cook covered (stirring occasionally) for 45 minutes or until desired consistency

LASTLY:

Enjoy, Love, Laugh and Relax

Utokia ~
That’s how this real Mom does it!