Juneteenth is the celebration of the end of slavery. Red food dominates the dinner menu during the Juneteenth, whether it’s barbecue, red velvet cake, red soda, hibiscus tea, watermelon or strawberries. Southerners have many tales on the reason why red food is used during the celebration from the bloodshed of millions of slaves all the way back to rituals of the Asante tribe. To put my twist on it I’m using two of my favorite foods biscuits and brisket.
2 ¼cupunbleached all-purpose flourplus ½ cup-1 cup for rolling
1stick unsalted buttercold
2lbs.brisketpartial fat cap removed
2tablespoonssavory seasoning or season salt
4cupsof favorite bbq sauce
Collard Green Slaw
1bunch collardswashed, stems removed, sliced
¼head red cabbagewashed, stem removed, sliced
In a large bowl add flour, baking powder, baking soda, salt and sugar stir together with hand. Slice butter into flour and with hands blend until coarse. Make a hole in middle then add buttermilk and red dye. Mix until a dough is formed, pour on floured work surface and knead 5 times and roll out to 1/4 inch (right past point on your finger. Cut with floured biscuit cutter. Add to baking sheet and pop in oven for 15-17 minutes.
Preheat oven to 250 F. Season brisket evenly on both sides and on a foiled lined baking sheet, add brisket and pop in the oven for 5 hours. Remove from the oven and pour 3 cups of bbq sauce over and sit to the side to cool for 30 minutes. After brisket has rested slice and sit to the side.
In a bowl mix mayonnaise, vinegar, salt and pepper together, toss collards and cabbage and sit to the side for 10 minutes before serving.
To assemble: slice biscuit in half and add as much brisket as you like, add 2 tablespoons of bbq sauce, collards then place top layer biscuit and enjoy.