There’s a place in town that sells this blackberry brisket sandwich for lunch on Fridays. It is absolutely delicious!! I decided to create my own version at home for dinner and put a piece of jalapeno cornbread on the bottom for kicks. Because this is a slow cooker recipe, the brisket is SO EASY to make! Put it in that morning and at dinnertime, it’s ready to go! Throw in a boxed cornbread mix and honest to goodness, this one is simple. I hope you guys love it too!
This recipe serves six.
Extra Virgin Olive Oil (EVOO)
one (about 2 pound) flat trimmed brisket
salt and pepper
1 (4 oz) bottle of liquid smoke (I used hickory)
1 (12 oz) jar of blackberry jam, divided (I used homemade)
2 cups of beef stock
1 box of cornbread muffin mix plus all of the ingredients per box directions to make it
1 cup of candied jalapenos
1 cup of shredded cheddar cheese (I used white cheddar)
chopped green onions to garnish
In a large pot, brown your brisket about three minutes on each side in a big drizzle of EVOO. Sprinkle a liberal amount of S&P over the brisket as it browns up. Once both sides are browned, place your brisket in your slow cooker followed by your liquid smoke, half of your blackberry jam and your stock. Cover and cook on low 8 to 10 hours or high 4 to 5 hours.
When it’s about time to eat, you need to prepare your cheesy jalapeno cornbread. Prepare the cornbread mix per the box directions and then at the end, stir in your candied jalapenos (found at grocery stores or on Amazon) and your shredded cheddar. Bake per box directions (maybe a minute more since you’ve added the other two ingredients).
When you’re ready to eat, remove the brisket onto a cutting board, and discard all of the liquid in the slow cooker. Allow brisket to rest 8 to 10 minutes covered (I use foil). Next, shred or chop your brisket and then serve it on top of your cornbread along with a dollop of the reserved blackberry jam and some chopped green onions.
This meal looks kind of fancy, but it so easy to assemble!