Ledson Winery and Vineyards

Ledson Winery & Vineyards

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Fire Roasted Beef Brisket & Braised Vegetables
& Corn Bread with Honey Butter

paired with our Russian River 'Old Vine' Zinfandel, Bacigalupi

Fire Roasted Beef Brisket:
3 lbs. beef brisket
1 small can of V-8
1 teaspoon of celery seeds
2 tablespoons of Worcestershire sauce
1 tablespoon of fresh ground black pepper
1 teaspoon of horseradish

Braised Vegetables:
8 small golden beets
12 small new potatoes
12 large scallions, trimmed
12 baby carrots, including ½ inch of green tops
5 parsnips, cut lengthwise in half, and quartered lengthwise
1 small cabbage, cored and cut into 1-inch thick slices
6 turnips

Corn Bread & Honey Butter:
1 cup all-purpose flour
1 cup yellow cornmeal
½ cup corn kernels
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 egg whites, lightly beaten
1 cup buttermilk
1/3 cup unsweetened applesauce
Honey butter
½ cup butter & ¼ cup honey mixed together and chilled

Fire Roasted Beef Brisket:
Marinate beef overnight. Heat the BBQ and grill. Let the meat rest for 10 minutes and slice. Place on a large serving platter.

Braised Vegetables:
Preheat oven to 450F. In a large bowl toss the vegetables with olive oil, sea salt and fresh ground black pepper (to taste). Place the potatoes, parsnips, turnips in a large roasting pan and cook for ½ hour. Add the cabbage, carrots and scallions and cook for another 20 minutes. Arrange on the platter with the sliced brisket.

Corn Bread & Honey Butter:
Preheat the oven to 400F. Lightly spray an 8" x 8" x 2" baking pan and set aside. In a large bowl, stir together the flour, cornmeal, corn kernels, sugar, baking powder and salt. Make a well in the center of the mixture. In a small bowl, stir together the egg whites, buttermilk and applesauce. Add the buttermilk mixture to the flour mixture and stir just until moistened. Pour the batter into the prepared pan. Bake about 25 minutes or until a toothpick inserted in the center comes out clean. Serve warm with chilled honey butter.