Beef Brisket with Texas-Style BBQ Sauce recipe

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Nothing says summer like the mouthwatering flavors and aromas of BBQ! Follow this recipe from our Biltmore Estate chefs for a tender smoked or oven-roasted beef brisket with a simple Texas-style BBQ sauce.

Wine Pairing Suggestion: Beef brisket pairs beautifully with rich red wines like The Hunt Sonoma County Red Blend, Biltmore Estate® Limited Release Tempranillo, or Biltmore Estate® Cabernet Sauvignon.

Fire up the smoker for this mouthwatering Biltmore Brisket recipe with Texas-style BBQ sauce.

Beef Brisket with Texas-Style BBQ Sauce

Total time: 11 hours 30 minutes

Serving Size: 4-6 people

Ingredients:

BBQ Dry Rub

  • 3 pounds beef brisket
  • ½ cup paprika
  • ¼ cup brown sugar
  • ¼ cup chili powder
  • ¼ cup kosher salt
  • ¼ cup black pepper
  • 2 tablespoons cayenne pepper
  • 2 tablespoons ground cumin

Texas-Style BBQ Sauce

  • 4 tablespoons blended oil (such as olive or canola oil)
  • 1 yellow onion, roughly chopped
  • 8 cloves garlic, roughly chopped
  • 16 ounces light brown sugar, packed
  • 16 ounces apple cider vinegar
  • 1 bottle (32 ounces) prepared ketchup
  • 2 teaspoons smoked paprika
  • 2 teaspoons mustard powder
  • 2 teaspoons kosher salt
  • 2 teaspoons ground black pepper

Instructions:

  • Prepare the Texas-Style BBQ Sauce: Sauté onions and garlic in blended oil over medium heat until soft. Add sugar and vinegar; cook until slightly reduced. Stir in ketchup and spices and simmer for 15 minutes. Blend until smooth and use immediately or refrigerate for up to 7 days.
  • Smoke the brisket: Rub dry ingredients into brisket and smoke at 275°F for 2 hours. Roast uncovered at 300°F for 6 to 7 hours or until fork-tender. Rest for 30 minutes before slicing, then top with BBQ sauce.
    • If you don’t have a smoker, try oven roasting the brisket: Rub dry ingredients into brisket and place on a rimmed baking sheet lined with heavy-duty aluminum foil. Cover with aluminum foil and bake at 300°F for 6 hours. Uncover and continue baking for an additional 1-2 hours, or until fork-tender. Rest covered for 30 minutes before slicing, then top with BBQ sauce.
  • Serve your mouthwatering brisket sandwich or plate with our simple Texas-style BBQ Sauce and enjoy with your favorite sides and Biltmore wines.
Elevate your BBQ brisket by pairing with the rich, fruit-forward flavors of our suggested Biltmore red wines.

Grilled Flank Steak Salad Recipe

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Inspired by our Stable Café chefs, this savory summer salad features grilled Biltmore® Grown Angus Beef and hearty vegetables. Serve with crusty French bread, for a perfect light summer dinner entrée.

Wine Pairing Suggestion: Pair with a glass of Vanderbilt Reserve® Cabernet Sauvignon Alexander Valley 2020.

Grilled Flank Steak Salad
The tannins in red wine help to cut through the fat of the steak.

Grilled Flank Steak Salad Recipe

Total time: 8 hours        

Serving Size: 4 people

Ingredients:

• 1½ to 2 pounds Biltmore® Grown Flank Steak

• 2 large Portobello mushrooms

• 1 large red onion, sliced into ¼ inch slices

• 4 Roma tomatoes, cut in quarters

• 1 pound mixed salad greens

• 1 cup blue cheese crumbles

• 1 cup balsamic vinaigrette

Marinade for Flank Steak

• 2 teaspoons salt

• ½ teaspoon black pepper

• 1 teaspoon garlic powder

• ¼ cup Worcestershire sauce

• ¼ cup balsamic vinegar

Vegetable Seasoning

• ½ cup olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon garlic powder

• 1 teaspoon fresh thyme, minced

Instructions:

• Place flank steak in a 1-gallon ziplock bag. Mix marinade ingredients together and pour over the steak. Toss to coat thoroughly. Seal the ziplock, leaving as little air as possible. Marinate flank steak for at least 4 hours, or preferably overnight.

• Preheat oven to 275°F. In a large bowl, combine vegetable seasoning ingredients and mix well. Add the mushrooms, onions, and tomatoes, and gently toss to cover with seasoning mix. Let sit for 15 minutes.

• Meanwhile, remove tomatoes from the seasoning mix and place them on a sheet pan. Roast on the roasting rack for 45 minutes. Remove from oven and let sit for at least 20 minutes.

• Remove flank steak from marinade. Spray steak with cooking spray and grill until medium rare (about 4-5 minutes on each side). Remove from grill and set aside.

• Coat mushrooms and onions with cooking spray and grill until tender (about 3-4 minutes on each side). Remove from grill and set aside. When cool, slice Portobello mushrooms and cut onion slices in half.

• In a large bowl, toss mixed greens with balsamic vinaigrette. Divide among 4 serving plates. Arrange grilled vegetables and roasted Roma tomato wedges around the outer edges of the salad. Slice flank steak crosswise (against the grain) into 1/8-inch slices. Fan sliced steak over the center of the salad. Garnish the top of each salad with blue cheese crumbles and serve immediately.

Biltmore® Grown Meatballs Recipe

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Straight out of grandma’s recipe book, these classic meatballs are styled after a meal that Biltmore’s Estate Executive Chef Mark DeMarco’s grandmother and aunts made countless times during his childhood. For a tour de taste down memory lane, serve them with tomato sauce over your favorite pasta, or with fresh bread and creamy burrata cheese.

Wine Pairing Suggestion: The boldness of our Biltmore Estate® Limited Release Mourvédre pairs perfectly with the richness of this dish.

Classic Meatballs with Red Wine
This versatile recipe can be incorporated into many different dishes, including spaghetti, subs, and stroganoff.

Biltmore® Grown Meatballs

Total Time: 1 hour 30 minutes   

Serving Size: 4-6 people

Ingredients:

  • 1½ pounds Biltmore® Grown Ground Beef
  • 4 tablespoons unsalted butter
  • 1 white onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons kosher salt
  • 2 large eggs
  • 1 cup parmesan cheese
  • 2/3 cup panko bread crumbs
  • ¼ cup chopped parsley
  • 2 tablespoons dried oregano
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper

Instructions:

  • Preheat oven to 300°F. In a medium pan, sauté onions and garlic in butter until soft but not browned; season with salt.
  • Remove from heat and let cool. Once cooled, mix onions and garlic with remaining ingredients and let sit for 10 minutes.
  • Add ground beef and mix until well combined. Scoop meat mixture into ½-cup portions and roll between your hands to form smooth meatballs then place meatballs in a baking dish.
  • Bake for approximately 20 minutes, or until meatballs reach an internal temperature of 155°F and serve immediately with your favorite pasta and sauce.

For a meatball sub, place meatballs on toasted baguettes, top with pasta sauce and fresh mozzarella or fontina cheese.