Southwest Foodservice Expo: Richard Chamberlain, Recipe of the Day

Make this now.
Chef Richard Chamberlain.

Go Texan. Go Richard Chamberlain. Go to the store and make this recipe: Texas Beef  Brisket with Texas Tomato Peach Barbecue Sauce. Jump for it.

Texas Beef  Brisket with Texas Tomato Peach Barbecue Sauce

1 Texas Beef Brisket (5-7 pounds)
Season brisket with salt and pepper, and baste well with peach barbecue sauce. Wrap tightly in foil and cook in oven at 250 degrees for six hours. Slice against the grain.

Texas Peach Barbecue Sauce
½ cup bacon, chopped
1 medium Texas 1015 onion, chopped
2 garlic cloves, chopped
1 Texas tomato, peeled, seeded, and chopped
1 T. Worcestershire sauce
½ T. whole black peppercorns
2  Texas peaches, halved, pitted, and diced
1 cup Texas red wine
2 Texas oranges, juice, and zest
1 cup of ketchup
Juice of two Texas lemons
½ tsp. Tabasco sauce
1 T. chili powder

Cook bacon in saucepan until brown. Add onions an garlic and cook until caramelized. Add remaining ingredients and simmer until reduced by 1/3. Puree in blender.


  • Rawlins Nichol-Plated

    Saucy rumor has it that he invented this sauce while watching The Thorn Birds.

  • S

    how did i miss RC?!?!?! 🙁

  • Lori

    He was the resident hotty, that’s for sure!

  • Richard Chamberlain

    I’m blushing, that’s for sure!

  • Lori

    Good, glad to know it wasn’t from the heat of the Texas Beef Brisket with Texas Tomato Peach Barbecue Sauce.