BEEF BRISKET GRILLED CHEESE

I think about cooking

Happy day before tax day! I apologize for the delay in my post. It was a busy weekend as the project I am consulting on launched its Soft Opening. It has been a hectic few days, but all went well, and after a good night's sleep, I am back to it.

Beef Brisket.

Low and slow. Braised to a juicy tenderness.

When I opened Oxford Canteen in the Alley, I wanted a signature sandwich—something I hadn’t seen before but familiar at the same time. I brainstormed and researched and came up with something that, although somewhat prep-intensive, was an easy-griddled sandwich made to order.

Over eleven years ago, when brisket was reasonably priced, we created a recipe that I have made thousands of times. It’s easy if you keep the temperature low and cook it long and slow.

One thing I didn’t think about was what to do with all the leftover braising liquid and scraps of brisket that inevitably fall off into the gravy after slicing. I mean you can only make so much Beef and Barley Soup.

Beef Brisket Debris Breakfast Bowl was born, and, honestly, it is my favorite brunch-y item we sold at The OC.

It's made with creamy, buttery Two Brooks Farm Rice Grits, a good ladle of beef debris, shredded cheese, and a fried Faulkner Farms egg delivered fresh by good friend Reed. Add a couple dashes of hot sauce, and suddenly, Sunday isn’t scary anymore.