guy fieri

Fieri's brisket is seared and slowly braised with his homemade chili sauce that ends up being more like a tart, cooked salsa than that sweet jarred stuff. A pile of leeks, carrots, celery, and onion is placed over the brisket and cooked down to nearly melting. Once the brisket is pull-apart tender the sauce is skimmed and blended with the melted veggies, making a fresh, tangy, tomatoey gravy for a brisket so juicy it could easily be served on its own. In other words, bring it on!

Bring It On Beef Brisket Recipe

beef brisket

salt

black pepper

canola oil

yellow onions,

leeks,

shallots, quartered

carrot,

celery stalks,

Chili Sauce (recipe follows)

beef stock

beer,

Chili Sauce

Roma tomatoes

onion,

jalapeño,

apple cider vingar

sugar

red chili flakes

For the Chili Sauce: In a medium saucepan over medium-high heat, combine all of the ingredients and bring to a boil.  Reduce the heat to medium to keep the liquid at a strong simmer and cook for 25 to 30 minutes, until thickened and broken down, stirring occasionally.

Puree the mixture in a blender. Return the sauce to the saucepan and simmer for 25 to 30 minutes more, stirring occasionally.

Cool, refrigerate, and use for dressings, BBQ sauces, and so on. The sauce will keep in the refrigerator for 3 weeks.

For the Brisket: Preheat the oven to 350°F.

Rinse the brisket and pat it dry. Season each side with the salt and pepper, pressing them into the beef. In a large cast-iron Dutch oven over high heat, heat the canola oil to the smoking point. Add the beef, fat side down, and sear until well browned. Repeat on the other side, 3 to 4 minutes per side.

Top with the onions, leeks, shallots, carrot, and celery. Combine the chili sauce and beef stock and pour over the brisket. Cover and roast in the oven for 2 hours, basting every 30 minutes.

Add the pale ale, cover, and cook for 1 1/2 hours more, basting every 30 minutes.

Remove from the oven and let the brisket rest at room temperature for 1 hour.

Remove the brisket from the Dutch oven and set it on a cutting board. Carefully remove the fat cap with the edge of a fork and discard. Remove the vegetables and run them through a food mill or purée in a food processor. Skim the fat from the pan juices or use a gravy separator. Add the puréed vegetables back to the Dutch oven with the pan juices. Adjust the seasonings if necessary and heat the sauce over low heat.

Slice the beef on the diagonal, across the grain, and serve with the sauce.

Garlic lovers this one is for you. Guy&#039;s Donkey Sauce for Burgers is a simple burger sauce to make packed loaded in garlic flavor.

Guy's Donkey Sauce for Burgers

Cup Roasted Garlic (minced)

Cup Mayonnaise

Worcestershire Sauce

Tsp Brown Mustard

Salt

Tsp Ground Black Pepper

In a small bowl, combine the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper and mix until smooth.

Spoon a generous amount on each burger and enjoy!

The world's best garlic bread has a secret ingredient

Garlic bread

butter

garlic

scallion

parsley

Salt and pepper

Hot sauce

French bread

Parmesan

Gently melt your butter in a small saucepan over medium heat

stir in your garlic, scallion, hot sauce, parsley, salt and pepper

Split your bread in half lengthwise and put on a sheet pan, split side facing up

Gently pour your butter mixture evenly over both pieces of bread and top with your grated cheese

Broil for at least 3 minutes, or until completely golden and toasted.

Best Fried Green Tomatoes from Guy's Grocery Games

green tomatoes

(7.5-ounce) bag Kettle Brand BBQ Potato Chips

cornmeal

all-purpose flour

buttermilk

beer

vegetable oil

Slice the tomatoes into 1/8 to 1/4-inch slices and sandwich them between paper towels to wick away excess moisture.

In the bowl of a food processor, add the potato chips, corn meal, and salt and pulse until the chips are finely crushed. Pour the mixture into a medium bowl and set aside.

In another medium bowl, whisk together the buttermilk and beer. Set aside.

In a third medium bowl, add the all-purpose flour. Set aside.

Pour about 2 inches of oil into the bottom of a heavy dutch oven or deep cast iron skillet. Be cautious not to fill the vessel any more than 1/3 of the way full.  Heat the oil over medium-high heat until the oil reaches 350°F.

Coat the tomatoes lightly in the flour, then dip it into the buttermilk mixture. Then lightly coat them in the potato chip and cornmeal mixture.

Fry in batches, being cautious not to crowd the pan. Adjust the heat to maintain the temperature as close to 350°F as possible. Cook for 2 minutes on one side, then gently flip and cook for 2 to 3 minutes on the other side. Cook until just lightly golden brown. Drain on a pan lined with paper towels topped with a wire rack to allow the excess oil to drip away. Sprinkle the warm tomatoes with additional salt, if desired. Serve warm.

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Bring It On Beef Brisket Recipe

Guy's Donkey Sauce for Burgers

Garlic bread

Best Fried Green Tomatoes from Guy'...

Top 4 guy fieri recipes from across the web

The most viewed guy fieri recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Bring It On Beef Brisket Recipe

Guy's Donkey Sauce for Burgers

Garlic bread

Best Fried Green Tomatoes from Guy'...

The most viewed guy fieri recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine