As a DC native who spent one lovely year living in Wichita Falls, Texas, let me tell you that if I’m ever missing the Lone Star State, DC’s new Hill Country Barbecue will easily take me right back to Texas.
My caveat: I am super snotty and like going to a restaurant where the food comes to me — I’m not all about the cafeteria-style (hello again DCPS) lunch line…but I LOVE this place.
The leaves are falling, the temperature is dropping and sunlight is fading. Although that may seem very dreary, there is one great (often forgot about) feature of the change in season. That is……drum roll please…….Hearty, Winter Food! I’m talking soups, chili, roasts, stuffing, root vegetables, etc. The perfect Sunday night meal, when all you want to do is burrow in your house and pile on the covers. These recipes also go really well with dark, broody ales and/or a robust glass of Cabernet Sauvignon. BONUS!
So to start the season, I thought I’d unveil my grandmother’s family recipe for Brisket. I made this for my boyfriend and his dad last Sunday, and it was a hit. My sides were baked potatoes and cabbage with butter and nutmeg, but you can serve whatever sides you’d like with the dish.