🥩 Slow-Smoked Brisket with Garlic Herb Sauce, Roasted Potatoes, Sautéed Green Beans, and Cornbread 🥦🌽
This dish is a Southern barbecue classic featuring tender, slow-smoked brisket with a garlic herb sauce, crispy roasted potatoes, garlicky green beans, and buttery cornbread.
🔥 Southern BBQ Brisket Feast
🛒 Ingredients (Serves 4)
For the Brisket:
3-4 lbs beef brisket (flat cut)
2 tbsp olive oil
2 tbsp smoked paprika
1 tbsp garlic powder
1 tbsp onion powder
1 tsp cayenne pepper (optional, for heat)
Salt & black pepper, to taste
For the Garlic Herb Sauce:
1 cup fresh parsley, finely chopped
4 cloves garlic, minced
1/2 cup olive oil
2 tbsp red wine vinegar
1 tsp red pepper flakes
Salt & black pepper, to taste
For the Roasted Potatoes:
2 lbs Yukon gold potatoes, cut into wedges
2 tbsp olive oil
1 tsp smoked paprika
1 tsp garlic powder
Salt & black pepper, to taste
For the Sautéed Green Beans:
1 lb fresh green beans, trimmed
2 cloves garlic, minced
2 tbsp butter
Salt & black pepper, to taste
For the Cornbread:
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1/4 cup sugar
1 tsp salt
1 cup milk
1 egg
1/4 cup unsalted butter, melted
🔪 Prep the Ingredients
Prep the Brisket:
Pat the brisket dry. In a bowl, mix olive oil, smoked paprika, garlic powder, onion powder, cayenne (if using), salt, and pepper. Rub the mixture all over the brisket. Wrap in plastic wrap and let marinate in the fridge for at least 4 hours (or overnight for best results).
Make the Garlic Herb Sauce:
In a bowl, combine chopped parsley, minced garlic, olive oil, red wine vinegar, red pepper flakes, salt, and pepper. Set aside to let the flavors meld.
Prep the Roasted Potatoes:
Preheat oven to 400°F (200°C). Toss potato wedges with olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer on a baking sheet and roast for 30-35 minutes, flipping halfway, until crispy and golden.
Make the Sautéed Green Beans:
Blanch the green beans in boiling water for 3-4 minutes, then transfer to an ice bath to stop cooking. Drain. In a skillet, melt butter over medium heat, add minced garlic, and sauté for 30 seconds. Add green beans, season with salt and pepper, and cook for 3-4 minutes until tender.
Prep the Cornbread:
Preheat oven to 400°F (200°C). In a bowl, mix cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk milk, egg, and melted butter. Combine wet and dry ingredients, stirring until just mixed. Pour into a greased 8x8-inch baking dish and bake for 20-25 minutes, until golden.
🔥 Smoke the Brisket!
Preheat your smoker to 225°F (110°C) using hickory or oak wood for a Southern smoky flavor.
Place the brisket fat-side up in the smoker and cook for 6-8 hours, or until the internal temperature reaches 195°F (90°C) for tender, sliceable brisket. Wrap in butcher paper or foil halfway through if it starts to dry out (the “Texas crutch”).
Alternatively, if you don’t have a smoker, preheat your oven to 250°F (120°C), place the brisket in a roasting pan with a lid, and cook for 5-6 hours until tender.
Let the brisket rest for 30 minutes before slicing against the grain.
🍴 Serve It Like This:
On a large platter, arrange the sliced brisket over the roasted potato wedges.
Drizzle the brisket with garlic herb sauce.
Add a portion of sautéed green beans and a square of cornbread on the side.
Pair with a glass of sweet tea or a cold beer 🍺🍹
🔥 Pro Tips:
For a deeper smoky flavor, let the brisket sit in the smoker unwrapped for the first 3-4 hours to develop a good bark.
Resting the brisket is key—don’t skip it, as it keeps the meat juicy.
Add a pinch of smoked paprika to the green beans for an extra Southern flair.
Enjoy guys!