Jason Gonzales'
Gonzo’s Smoked Brisket Dirty Rice
Ingredients
For the rice:
2½ cups jasmine rice
3¾ cups beef stock
1 bay leaf
1 teaspoon dried thyme
For the mixture:
⅛ cup beef tallow (or lard, or bacon grease)
2 cups chopped white onion
1 cup chopped celery
1 cup chopped bell pepper
¼ cup minced garlic
¼ cup Worcestershire sauce
¾ tablespoon salt
1 tablespoon granulated garlic
1 tablespoon smoked paprika
½ teaspoon cayenne
1 pound smoked shredded brisket
⅛ cup chopped fresh parsley
Chopped green onions, for serving
Directions
Cook the rice:
Rinse rice in cold water until water runs clear. Add rice, beef stock, bay leaf and thyme to a pot; bring to a boil over medium-high heat. Cover and cook until all stock is absorbed, about 20 minutes. Once cooked, use a fork to fluff rice. Set aside.
For the mixture:
Heat a medium-sized cast-iron pot over medium heat and add beef tallow. Add onion, celery and bell pepper, and cook until the vegetables are semi-translucent, stirring occasionally, about 8-10 minutes. Add minced garlic and stir for an additional 1-2 minutes. Add Worcestershire sauce and salt, granulated garlic, smoked paprika and cayenne. Decrease heat to medium low, and cook for 5 minutes to let flavors develop.
Add smoked shredded brisket and stir evenly into mixture. Fold in cooked rice and fresh parsley until fully combined. Adjust seasoning as needed and garnish with chopped green onions. Enjoy!
