Daybreak in Dallas: Sister Schubert Cooks Father’s Day Barbecue Sliders on WFAA Channel 8

I’m just back from Dallas, where I was a guest on the weekend edition of “Good Morning Texas.”

Weekend anchors Debbie Denmon and Jennifer Schack helped me prepare easy Father’s Day recipes and chatted about my upcoming book, Cast Your Bread Upon the Waters.

Patricia Barnes, aka Sister Schubert, prepares easy Father's Day recipes.

When you say the word barbecue, usually that means Dad has to crank up the grill.  I’m happy to share one of my oldest and most treasured recipes, featuring all the flavor of grilled meat with the convenience of the oven.  Mom and the kids can prepare this easy recipe indoors, and Dad can enjoy one of his favorite dishes without lifting a finger.

Sister’s Fancy Coleslaw provides a cool, tangy complement to the smoky barbeque and adds visual interest to the plate.

Barbeque Beef Brisket

3 – 4 pounds fresh beef brisket
1 tablespoon celery salt
1 tablespoon onion salt
2 tablespoons garlic powder
6 ounces Liquid Smoke
6 ounces Worcestershire Sauce
1 recipe Sister’s barbeque sauce
Black pepper to taste

Make a rub with celery salt, onion salt and garlic powder.  Rub both sides of brisket.  Place brisket in deep baking dish.  Pour Liquid Smoke and Worcestershire Sauce over meat.  Cover tightly and refrigerate overnight or for at least 4 hours.

Preheat oven to 275 degrees.

Cover brisket with foil, and bake for 5 hours.  Remove from oven; skim fat and 1/2 of pan juices.  Pour barbeque sauce over meat and return to oven.  Bake uncovered 45 minutes.  Remove brisket to serving platter and allow to rest for 20 minutes.  Scrape pan and stir briskly.  Reserve pan drippings for service.  Carve brisket (against the grain) into thin slices and drizzle with reserved drippings.  Serves 6-8 as a main course or 24 filled Sister Schubert’s Dinner Rolls.

Sister’s Fancy Coleslaw

1/2 head green cabbage, julienned
1/4 head red cabbage, julienned
1/2 green bell pepper, julienned
1/2 red bell pepper, julienned
1/2 yellow bell pepper, julienned
1/2 cup julienned carrot
1 green onion, top only, 1″ dice
1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano
Salt and pepper to taste
3/4 cup Marzetti’s Slaw Dressing

Using a large bowl, combine vegetables with slaw dressing, tossing to coat well.  Serve cold.

Don’t forget to check out the many other easy recipes on our Web site.

Until next time,