145
Beef Brisket Sliders
with Blackberry Onion Jam on Pretzel Bun
1 ounce olive oil
1 large red onion, cut into thin strips, chiffonade
2 tablespoons red wine vinegar
3 ounces blackberry syrup
salt to taste
In a saucepot, heat blackberries with water on
high heat until mixture comes to a boil. Add sugar.
Once dissolved, remove from heat and let cool
slightly. Puree berries in blender and strain to
remove seeds. Return to saucepot and cook on
medium heat. Add slurry mixture until you have
a syrup consistency.
Blackberry Onion Jam
2 cups frozen blackberries
½ cup cold water
½ cup brown sugar
2 tablespoons cornstarch slurry (equal parts cold
water and cornstarch)
yield: 12
Beef Brisket
(see pot roast recipe, page 122)
Blackberry Syrup
Sauté onion with oil on medium heat until
translucent. Add vinegar and blackberry syrup.
Simmer for 2 minutes. If desired, season with salt.
For assembly: Using purchased pretzel rolls or
mini Kaiser rolls, add the brisket, top with onion
jam and store-bought slaw.
tailgate party
