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WEDNESDAY: In the Kitchen
IN THE KITCHEN (Kellie Hanna) Chef Chris Vehr from Hills Market is in the kitchen with Pete and Shawn to show them how to make their espresso brisket with slaw.
The brisket is trimmed of excess fat, rubbed with the espresso, chyanne pepper, and ground sage, and then it is seared in a cast iron skillet. The skillet is deglazed with onions, celery, and beer. Chef Chris puts it in the oven for about an hour and a half.
The slaw that is on top is sliced white and red cabbage, cilantro, jalapeno cayenne pepper, sugar, mayonnaise and milk. Everything is mixed together and when the brisket comes out of the oven it is sliced and topped with the slaw.
Hills Market in Worthington is having a brisket picnic on Saturday July 27th from 11:30 a.m. to 3:30 p.m. with food, live music, and a mechanical bull.