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Brisket with Black Bean and Corn Relish

Brisket with Black Bean and Corn Relish

Yield: 8 to 10 servings.

5 lb. untrimmed Certified Angus Beef® brisket.
to taste, dry rub seasoning

Black Bean and Corn Relish:
1⁄4 cup shallots, sliced
to taste, salt and cayenne pepper
1⁄2 Tbsp. cumin, toasted and ground
3 Tbsp. apple cider vinegar
1⁄4 cup extra virgin olive oil
6 ears corn, grilled and cut off cob
4 cups black beans, cooked al dente
1 red onion, oven-roasted and sliced julienne
1⁄2 cup roma tomatoes, roasted and cut into eights
1 red pepper, roasted and sliced julienne
1⁄2 bulb fennel, shaved
1⁄4 cup chive sticks
1⁄4 cup cilantro leaves
1⁄4 cup basil leaves, torn
1⁄2 Tbsp. coriander, toasted and ground

Using wood chips, smoke brisket 6 to 8 hours, keeping smoker at 220°F. Remove brisket and wrap in foil. Oven bake at 200°F for 2 hours. Slice on bias and serve.

For relish: In a bowl, season shallots with salt, cayenne, cumin and fennel seed. Let rest 10 minutes. Whisk in vinegar and oil for the vinaigrette.

In a separate bowl, combine remaining ingredients and dress with vinaigrette. Adjust seasoning and serve with brisket and barbecue sauce.