Treat guests to flavor and more flavor by way of an unexpected quartet of tender brisket, sweet peaches, creamy Brie, and a spicy, fruity barbecue sauce. This makes superb use of peaches when they’re ripe and plentiful (June through August). Georgia has some good ones, but I’m smitten with the rich yellow ones grown near Ruston, Louisiana, especially the ones from Mitcham Farms, owned and operated by the same family for seventy years.
Ingredients
Peach BBQ Sauce
- 1 tablespoon canola oil
- ¾ cup coarsely chopped sweet onion
- 1 to 2 jalapeño peppers, halved and seeded
- ¼ teaspoon sea salt
- 1 pound fresh peaches, peeled and coarsely chopped
- ¼ cup cider vinegar
- ¼ cup bourbon
- 2½ tablespoons light honey
- 2 tablespoons dijon mustard
- 1 tablespoon tomato paste
- ¼ teaspoon chili powder
- 1 teaspoon molasses or light brown sugar (optional)
- 1/8 teaspoon dry mustard (optional)
Dr Pepper Brisket
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 3 garlic cloves, minced
- One 3-pound butcher-trimmed brisket
- 2 to 3 tablespoons red pepper flakes (optional)
- 1 yellow onion, sliced
- 3 cups dr Pepper, preferably the dublin dr Pepper made with cane or imperial sugar
- Ten 8-inch soft flour tortillas
- 10 ounces Brie, rind removed, cut into 10 long slices
- 1 cup diced fresh peach, plus chopped peaches for garnish
- 1 cup shredded Monterey Jack cheese
- Olive oil for cooking
- chopped avocado and fresh cilantro for garnish (optional)
How to Make It
-
To make the BBQ Sauce
- In a heavy medium saucepan over medium heat, warm the canola oil and cook the onion, jalapeños, and 1/8 teaspoon of the salt, stirring occasionally, until the vegetables are soft and tender, 8 to 10 minutes.
- In the bowl of a food processor, combine the cooked vegetables, peaches, cider vinegar, bourbon, honey, Dijon mustard, tomato paste, chili powder, and remaining 1/8 teaspoon salt. Purée until just blended.
- Transfer the mixture back to the medium saucepan over medium heat and simmer, uncovered, for 30 minutes, stirring occasionally. Halfway through the cooking time, taste the sauce and adjust the seasonings, adding the molasses and dry mustard (if using). Let it cool slightly. (Store in an airtight container in the refrigerator for up to 3 days.) To make the Brisket
- In a cup or small bowl, stir to combine the chili powder, cumin, salt, and pepper. Rub the seasoning mixture and minced garlic over the meat, adding the red pepper flakes (if using). Add half of the sliced onion to the bottom of a slow cooker. Place the brisket on top and put the remaining onion on top of and around the brisket. Slowly pour in the Dr Pepper. Cover and cook on low for 8 hours.
- Remove the cooked brisket from the slow cooker and let it rest for 15 minutes. Slice the brisket against the grain in 1/8- to ¼-inch-thick pieces. Coarsely chop 5 cups. (Leftover meat will store well, in the sauce, refrigerated in an airtight container for up to 2 days.)
- Place the tortillas on a clean work surface. To one side of each tortilla, add 1 slice Brie, 1/3 to ½ cup meat, 1½ tablespoons diced peach, and 1½ tablespoons Monterey Jack cheese. Fold the tortilla over and set aside.
- In a large pan over medium-high heat, warm 1 tablespoon olive oil. Add two or three assembled quesa dillas and lightly brush the tops with olive oil. Cook them until the bottoms are lightly browned and crisp, 2 to 3 minutes; flip and cook them another 2 minutes. Repeat the process with the remaining quesadillas.
- Cut the quesadillas into two or three wedges, serve with the BBQ sauce, and garnish with chopped peaches, avocado, and cilantro, if desired.
