This Is So Smart: A Brisket Patty Melt Made With Cornbread

Name: This Is So Smart: A Brisket Patty Melt Made With Cornbread
Cuisine: American
Ingredients: 2 pounds beef brisket; 1 tablespoon extra-virgin olive oil; Kosher salt; 1 yellow onion, finely diced; 1 clove garlic, minced; 1 teaspoon light brown sugar, firmly packed; 1 tablespoon tomato paste; 2 cups chicken stock; pinch of red-pepper flakes; Olive oil spray; 1 1/4 cups cornmeal; 1 cup all-purpose flour; 1 1/2 teaspoons baking powder; 2 teaspoons kosher salt; 2 tablespoons light brown sugar, firmly packed; 3 serrano chiles, seeded and minced; 4 green onions, minced; 1 1/2 cups whole milk; 1/2 cup whole-milk yogurt; 1/2 cup extra-virgin olive oil, plus one tablespoon; 1 large egg, beaten; 1 small red onion, cut into thick rounds; 4 slices gruyere cheese; Unsalted butter, for frying

Instructions

Today brothers Max and Eli Sussman have <a href="http://www.foodrepublic.com/topics/sussman-brothers-pop" target="_blank">popped up on Food Republic</a> to coincide with the release of their third cookbook, Classic Recipes for Modern People. Here is one of their favorite “future classics.” That is to say, the potential for cornbread and brisket sandwiches making their way to your dinner table is very strong. Every once in a while we just have to pat ourselves on the back for doing something we haven’t seen in other cookbooks. We aren’t entirely sure we’re the first to make a brisket patty melt using corn bread, but we are sure this is the best version out there. A vast improvement on the close-to-perfect patty melt is enough to make us feel pretty good about this recipe. When you start seeing this on the menu of every chain restaurant in America in five years, just remember who thought of it first. <a href="http://www.amazon.com/The-Slanted-Door-Modern-Vietnamese/dp/1607740540?tag=foodrepu-20" target="_blank">Reprinted with permission from Classic Recipes for Modern People</a>

Updated at: Thu, 03 Mar 2022 05:57:34 GMT