Brisket Manhattan Recipe

Prepare Cornbread

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the jalapeno cornbread mix, eggs, milk, and diced jalapenos. Mix until combined.

Bake Cornbread

Pour the batter into a greased baking dish and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool slightly before slicing into thick pieces.

Warm the Brisket

Slice the smoked brisket into thick pieces. Heat the BBQ sauce in a saucepan over medium heat and add the brisket slices. Simmer until heated through, about 5-10 minutes.

Prepare the Potatoes

Peel and chop the potatoes into uniform pieces. Place them in a large pot and cover with water. Add a pinch of salt and bring to a boil.

Cook the Potatoes

Boil the potatoes for 15-20 minutes or until fork-tender. Drain and return to the pot.

Mash the Potatoes

In a small saucepan, melt the butter over low heat and add minced garlic. Cook until fragrant, about 1-2 minutes. Add butter and garlic mixture to the drained potatoes, along with cream, salt, and pepper. Mash until smooth and creamy.

Prepare Onions

Slice the onion into thin rings and soak in water for 30 minutes. Drain and pat dry.

Coat and Fry Onions

Dredge the onion rings in flour, shaking off excess. Heat oil in a deep pan over medium-high heat. Fry the onion rings in batches until golden brown, about 3-4 minutes. Remove and drain on paper towels.

Make the Gravy

In a saucepan, whisk together flour and 1 cup of beef broth over medium heat. Gradually add the remaining broth while stirring to prevent lumps. Add soy sauce and pepper. Bring to a simmer and cook until thickened, about 5-7 minutes. Adjust seasoning as needed.