Nicole Dorignac’s Brisket & Potato Salad

Slow Cooked Brisket

  • 12-15 lbs whole brisket (do not trim the fat)

  • 1 whole garlic peeled and smashed

  • Dry rub of your choice (we use Andy Roo’s BBQ Seasoning)

  • Full size roasting pan

    Cook time 12-14 hours

  1. Pre-heat oven to 220 degrees.

  2. Take brisket out of Cryovac seal, then pat to remove excess moisture.

  3. Coat each side of the brisket generously with dry rub. Place the brisket into a large, deep baking pan with the fat side up and place it in the oven uncovered.

  4. I use the large size pans that are about 3-inches deep; if you use disposable pans, double them for safety.

  5. Cook for a minimum of 12 hours.

  6. Every 3 or 4 hours, you will need to drain the fat that cooks off using a long handle ladle.

  7. Put the drippings into a large bowl and place in the refrigerator. This will chill the fat, making it solidify and easier to remove from the drippings when you make the au jus that will be poured over your delicious brisket.

COOKING TIPS

The low and slow method slowly cooks the fat away leaving you with tender fall-apart brisket. You will typically end up with half the weight you start with of cooked meat. To make your au jus, add the drippings you’ve separated from the fat with 4 cups of beef bouillon and some whole peeled smashed garlic to taste. Let the au jus simmer for about 30 mins; you can add a whole bay leaf and some white and black pepper to taste.


Potato Salad

  • 3 lbs russet potatoes

  • 1lb bacon fried crispy & crumbled (takes 2 batches to fry)

  • 6 hardboiled eggs diced

  • Sea salt & white pepper to taste

  • 1 stalk chopped celery

  • 1/4 teaspoon Coleman’s dry yellow mustard

  • Optional 3 /4 cup of olive salad (I prefer central grocery)

  • Cut potatoes into large cubes. Boil until fork tender and drain.

  • In a large bowl mix all bacon, eggs, celery, Coleman’s dry yellow mustard and olive salad.

  • Then pour the mixture over potatoes and mix well. Add salt and pepper to taste.

  • Serve warm or chilled

COOKING TIPS

Have all your ingredients together before you do the bacon. I personally am not a mayo lover, so my mom always made my grandma’s potato salad “German with a twist.” My grandmother made it the traditional way but my mom added the olive salad for a fun twist.

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