Name: Smoked Beef Brisket with Mac and Cheese
Yield: 10
Ingredients: 6.0kg USDA Choice Beef Brisket, whole or prepared; 100.0g Pepper, coarse ground; 100.0g Knorr Beef Seasoning Powder 1kg; 250.0ml Apple cider vinegar; 250.0cu Knorr Liquid Seasoning 2L; 250.0ml Water; 150.0g Yellow MustardAmerican; 60.0g Bacon, chopped; 300.0g Cauliflower, blanched and sliced; 50.0g Knorr Cream Soup Base Mix 1kg, prepared, 50g = 500ml; 100.0g Gruyère Cheese, shredded; 100.0g Mozzarella Cheese, shredded; 100.0g Cheddar Cheese, shredded; 60.0ml Cooking Cream; 6.0g Knorr Aromat All Purpose Seasoning Powder 1kg, may be adjusted to preference; 800.0g Elbow Macaroni, cooked; 60.0g Mozzarella Cheese; 30.0g Breadcrumbs; 50.0g Garlic, minced; 300.0g Onion, brunoise; 150.0g Tomato Paste; 250.0ml Vinegar, white; 500.0ml Water; 80.0g Sugar, white; 250.0g Knorr Barbecue Sauce 1.5kg; 2.0g Black Pepper, ground; 2.0g Chili Powder; 150.0ml Cooking Oil

Slow cooking beef over fire creates a tender, melt-in-your-mouth brisket with irresistibly smoky and concentrated flavors. Serve it with creamy mac and cheese and hickory barbecue sauce slathered on the brisket for an extra savory-sweet pop

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Preparation

Smoked Beef Brisket
1000 minutes
1. Trim the brisket to remove all sinew and excess fat. Make sure to leave 1/4 inch fat on the brisket.
2. Pat dry the beef, then rub the yellow mustard all around the surface.
3. Prepare a dry rub by combining the pepper and Knorr Beef Seasoning Powder together. Sprinkle this all over the meat.
4. Create a cider spritz by mixing the water, apple cider vinegar, and Knorr Liquid Seasoning. Place this liquid in a spray bottle.
5. Smoke the beef at 250F for 8 hours while spraying the meat with the cider spritz after 4 hours every 30 minutes.
6. After 8 hours, the internal temperature should be around 165F. Wrap the brisket with butcher paper.
7. Continue cooking the beef brisket at 250F for 4 to 5 hours more and until internal temperature reaches 205F.
8. Place the smoked beef brisket in a styro box or cooler and leave for a minimum of 2 hours before slicing.
Creamy Macaroni and Cheese
45 minutes
1. In a saucepot, render the bacon or melt the bacon's white fat in low heat.
2. Add the cauliflower, Knorr Cream Soup Base, Gruyère cheese, mozzarella cheese, cheddar cheese, cooking cream, and Knorr Aromat in the saucepot.
3. Simmer for 3 minutes or until all three kinds of cheese are melted.
4. Throw in the elbow macaroni and simmer for a minute.
5. Place the mac and cheese mixture in a baking dish or ramekin.
6. Sprinkle the top with mozzarella cheese and breadcrumbs.
7. Preheat the oven to 350F for 15 minutes. Bake the mac and cheese in the oven for 6 minutes or until the cheese is melted.
8. Let the mac and cheese rest for 5 minutes, then serve with the smoked beef brisket.
Hickory Barbecue Sauce
55 minutes
1. In a pot, heat the cooking oil and sauté the onions until it's caramelized.
2. Add the garlic and fry for about 3 minutes.
3. Next, pour the tomato paste and let it cook for 5 minutes or until it starts to release oil.
4. Once it's ready, add the vinegar, sugar, chili powder, and pepper into the pot.
5. When it starts to boil, pour in the water and Knorr Barbecue Sauce Sauce. Let it simmer for 30 minutes and blend until smooth.
6. Pair the smoked beef brisket with this barbecue sauce.

Smoked Beef Brisket with Mac and Cheese

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Ingredients

Smoked Beef Brisket

Creamy Macaroni and Cheese

Hickory Barbecue Sauce