Big Ranch, Big City, by the famed Texas chef Louis Lambert arrived in my mailbox a few weeks ago. With a title like that you know it grabbed my attention. I was taken in immediately by the photographs of the food along with the Texas ranch country. I sat and read it like a novel. Lou owns several Texas restaurants and is a founding member and director of Foodways Texas with his good friend, June Naylor who is also his co-author.
I went through and bookmarked at least six recipes that I must try. Scampied Barbecued Shrimp will likely be next on my list and a Buttermilk Chocolate Cake sounds right up my alley. I started with brisket, classic ranch food rather you are in Texas or Wyoming. The recipe called for smoking the brisket and I do not own a smoker (yet), so I cooked it slow in the oven. The results were fantastic and I will make this recipe often. Normally I prefer brisket to be served with mass amounts of barbecue sauce; however, this brisket was so moist and flavorful that we ate it as is. Unheard of in my house because we are all about the sauce.
There are over 125 recipes and over 100 full-color photos this could easily be considered the coffee-table book for foodies. Many of the recipes were developed in Lambert's restaurants.
I am in love with the food of Texas, the barbecue, the Mexican influences, I just never get enough. I haven't been to Texas in about 15 years so you can imagine my excitement when this cookbook hit my doorstep. The inside cover describes it like this, "The signature cooking style is unapologetically refined but not fussy, impeccable but with a hearty, rustic flair-what he calls elevated ranch cuisine. " I think you will be equally excited to have a chance to get a copy, am I right? Well, Ten Speed Press was kind enough to provide a copy for one of you.
Beef Brisket with Chile-Coffee Rub
- 1 beef brisket, 5-6 pounds
- ½ cup Chile-Coffee Rub
- 1 large carrot, peeled and sliced
- 1 yellow onion, sliced
- 12 oz beer (I used Bud Light)
Preheat oven to 350 degrees.
Rub the brisket with rub on all sides. Set aside for 30 minutes. Layer carrots and onions in the bottom of a roasting pan or baking dish. Pour the beer over the vegetables. Place the brisket, fat side up, over the vegetables. Cover with foil and bake for 4 hours or until fork tender. Allow meat to rest for at least 20 minutes before slicing across the grain.
- ½ cup brown sugar
- ¼ cup chili powder
- 1 tablespoon paprika
- 1 ½ tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon finely ground dark-roast coffee
Combine ingredients in a small mixing bowl and stir to combine. Store in an airtight container.
This rub was truly amazing. I had a little leftover which I plan to try on steaks, meatloaf and maybe salmon.