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Caribbean Jerk Beef Brisket


5 lbs beef brisket, fresh
1 garlic clove, crushed
1/2 tsp salt
1/2 tsp thyme
1/2 tsp black pepper
1 cup ED Smith Saucemaker Caribbean Jerk Sauce
3 cups mirepoix (carrots, onions, celery, 1/2 inch diced)
1/2 cup red wine
1 cup demi glace
3 cups canned plum tomatoes, drained and chopped

Trim and clean brisket of any excess fat or silver skin and place in a heavy roasting pan. Take remaining ingredients and combine in a bowl and blend together and pour over the brisket. Let marinate overnight. In a preheated oven at 350 deg F, braise for 3 to 4 hours. When brisket is fork tender remove from juices and skim off any accumulated fat off the top of the sauce. Slice brisket on angle and serve over rice and kidney bean mixture, laddle sauce.

Makes 6 8oz servings

NOTE: Removing the accumulated fat can be accomplished easily by removing the brisket and chilling the sauce till the fat solidifies, then remove.




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