Food News

Jason Boso's Sloppy Joe Recipe: Great Taste is the Reward for Patience

In part one of this week's Three Course Meal, we gave you a look at Jason Boso, owner and executive chef of Cowboy Chow and Twisted Root Hamburger Company. In part two, we asked Boso to complete our thoughts for us. In today's final installment he shares a recipe for Brisket Sloppy Joes.

I was so excited when Boso sent this particular recipe. I somehow imaged it was a tightly held secret, but as Boso told me, the true secret is patience. Since I was stuck home because of the snow, I tried this recipe myself. You can see the results in the photo above and the last photo on the next page. The verdict? Shockingly easy, though very time consuming -- though mostly waiting as opposed to working. And they were delicious.

Brisket Sloppy Joes

For the Braised Brisket 3 tbsp olive oil 1 pound beef brisket, cut into large chunks 2 large beefsteak tomatoes ½ cup sliced onions 1 tbspbrisket seasoning 1 quart beef stock 1 Shiner Bock beer

For the Brisket Season ¼ cup seasoned salt ¼ cup white pepper ¼ cup garlic powder ¼ cup black pepper ½ tbsp paprika ½ tbsp onion powder

For the Sloppy Joe Sauce 1 tablespoon olive oil ¼ cup chopped onion ¼ cup chopped green bell pepper ¼ cup chopped red bell pepper 1 can stewed tomatoes ½ tsp garlic powder 2 cups tomato sauce ¼ cup brown sugar salt to taste ground black pepper to taste

Method for Brisket Heat 1 tablespoon of oil in a large skillet. Add onions and sauté until translucent. Transfer to a shallow baking pan. Add remaining oil to skillet and sear brisket pieces on all sides. Transfer to baking pan with onions. Top with seasoning, tomatoes, beef stock and beer. Cover and braise in a 375 degree oven for 5-7 hours or until tender. Once the brisket is done, remove from liquid and shred.

Method for Sloppy Joe In a large pan, sauté onions and bell pepper until onions are caramelized. Stir in stewed tomatoes and sauté 1-2 minutes. Add remaining ingredients and bring to a simmer. Add shredded brisket and simmer for 15-20 minutes.

Serve on your favorite rolls topped with shredded sharp cheddar cheese.

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Jenny Block