Jessica Williams is an American chef living in Chicago, who specializes in personal cheffing for families. Formally trained at Peter Kump’s New York Cooking School, and having interned at the Four Seasons, Manhattan, Jessica has travelled and studied further since, all the while honing her skill and passion for cooking!
Chef Jess has recently teamed up with Parson's Nose sister company Planet Eat, to produce an All American Cooking masterclass.
And, with BBQ season starting up, who better to advise than a former Arizona farm girl. Here is Chef Jess's favourite BBQ Beef Brisket recipe, which can be slow roasted, either indoors or outdoors!
Ingredients:
1 - 1.5kg Brisket
Rub:
1 ½ Tbsp Brown Sugar
1 ½ Tbsp Paprika
2 Tesp Pepper
2 Tesp Salt
1 Tesp Onion powder
1 Tesp Garlic Powder
1 Tesp Ground Cumin
¼ Tesp Cayenne pepper
BBQ Sauce:
½ Med Onion, med dice
1 Jalapeno, med dice
2 Slices Bacon
3 ½ Cups Ketchup
½ Cup Molasses
1 Cup Apple Cider Vinegar
¼ Cup Brown Sugar
1 ½ Tbsp Each: Ground Cumin, Coriander, and Paprika
1 Tbsp Dry Mustard
1 Tbsp Salt
1 Tbsp Pepper
Directions:
For the Rub:
Combine all ingredients
Pat dry the brisket fat side up.
Cover the brisket with the rub and put it in the Fridge covered overnight.
Preheat oven at 280c
Place Brisket on a rack in a pan
Add water to the pan
Cover and place in the oven
Cook for 4 hours. Check to see if the meat is pulling apart. Turn oven off and leave the brisket in the oven for an hour.
For the BBQ Sauce:
Preheat a med stock pot
Add onions, jalapeno, and bacon
Saute for 3-4 mins
Combine all the other ingredients and pour into the stock pot.
Simmer for 30 mins.
Strain and serve
Take a look at Jess's Planet Eat Masterclass, All American Cooking, for further tips on getting your BBQ brisket and rub perfect, as well as other amazing recipes from the heart of the USA.
Remember to take a look too at our amazing Flat Brisket or Rolled Brisket to accompany this tasty recipe. If you're looking for London's finest beef, or even a butchery class, look no further than Parson's Nose.
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