Chef Matt River’s Easter Brisket Recipe

beef brisket

Chef Matt Rivers

Interested in finding out more information? Call Chetola at 800-243-8653, or Click Here to email Chetola.

-Chef Matt Rivers' Easter Brisket-

"When I was growing up, money was tight and for Easter dinner we always had brisket instead of lamb. Brisket is a more affordable cut of meat that takes a little more time to prepare. This recipe is my updated version of my grandmother's recipe that my mom prepared for us every Easter. I'm delighted to share this recipe with our friends and family of Chetola. This recipe typically feeds 8 to 10 people. Happy Easter!"

- Head Chef, Matt Rivers | Timberlake's Restaurant

-Ingredients- 

4 Lbs. Beef Brisket
2 big carrots rough chopped
3 onions rough chopped
3 ribs of celery rough chopped
2 leeks cleaned and white parts chopped
10 cloves of garlic lightly smashed
4 large tomatoes rough chopped( or 2 cans of diced tomatoes)
¼ cup tomato paste
Handful of fresh thyme sprigs
2 rosemary sprigs
½ cup of black coffee
2 cups red wine
3 quarts of beef stock
Salt and Black Pepper

-Preparation- 

Preheat the oven to 325f. Pat brisket dry with paper towels then season well with salt and black pepper. Place a large pan or pot over high heat and let the pan get real hot. Add some oil to the pan and sear the brisket on both sides. You want a good hard sear where it looks almost burnt, 3 to 5 minutes on each side. Remove brisket from the pan and add onions, carrot, leeks, and celery and cook on high heat for a few minutes until the veggies start getting a little color to them. Add tomato paste cook for 3 mins while trying to get the tomato paste to caramelize. Add garlic and red wine and reduce for 5 minutes. Add diced tomato, fresh herbs, coffee and remove from heat. In a large roasting pan, place the vegetable mix on the bottom of the pan and lay brisket right on top of the veggies. Add beef stock but do not submerge the brisket. You want the top of the brisket to be just above the stock. Wrap pan in plastic wrap then tightly in foil and place in the oven. Turn the temperature down to 250 and cook for 5 to 6 hours. Remove pan from oven and uncover to let cool for 20 minutes.

Remove the brisket from the pan and set aside. Remove the herbs with tongs and discard. Now you have 2 choices. You can strain the veggies out and reduce or thicken the sauce, or you can puree the veggies right into the sauce. I prefer the latter method as you get a lot more flavor by blending the veggies. I strain the sauce after to get a nice smooth consistency. Slice the brisket and top with gravy and serve. Enjoy!

All of this can be done up to three days before and kept in the refrigerator. To reheat the brisket, simply place the pan in a 325f degree oven for about 30 mins.

Cooking not your thing? Taste this dish by Head Chef, Matt Rivers, himself at Timberlake's Restaurant.

Wellness Update

Chetola Wellness Update

As of May 27, 2020
Chetola Resort is Open! This includes Chetola Lodge, The Bob Timberlake Inn, and Chetola Premiere Condominiums for accommodations.The entire staff is excited to welcome back our guests to our clean, safe, and fun mountain resort. Like the rest of the world, we are taking all necessary steps to keep our guests, staff, and community safe. Click Here to see our Chetola Safety & Wellness Promise.

Chetola Sporting Reserve is open for 5-stand clay shooting (Wednesdays-Sundays from 10 am-5 pm) by appointment, and guided fly fishing is also available by appointment. Timberlake’s Restaurant is temporarily closed. Here. For more information on our Phased reopening in Watauga County, click Here.

To see What’s Open, click Here.

Resources

  • Is Chetola Resort Open? Yes!
    • Chetola Resort is open for overnight guests in the Lodge, Bob Timberlake Inn, as well as all vacation rentals/ condos. Timberlake’s Restaurant is temporarily closed.
  • What is the cancellation policy surrounding COVID-19?
    • If you choose to cancel your lodging reservation due to COVID-19, we are waiving all fees as long as it is canceled 24 hours or greater prior to arrival.
  • Where can I find information about a private event scheduled at Chetola?
    • Please contact the organizer of your event for information, or call Chetola’s Event Manager, Jeffrey Jones from 9 am-5 pm (Mon-Fri) at 828-295-5511
  • Where can I find information about COVID-19 regarding Watauga County or North Carolina specifically?

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Chef Matt River’s Duck Breast Recipe

matt rivers

duck breast

Interested in finding out more information? Call Chetola at 800-243-8653, or Click Here to email Chetola.

-Chef Matt Rivers' Seared Duck Breast-

A lot of folks seem to be intimidated by the thought of cooking duck and stick to ordering it only at restaurants. While we encourage you to try this expertly prepared dish at Timberlake's Restaurant, it is possible to achieve some amazing things in your own kitchen. Many grocers carry duck breast in their meat department and even offer a variety of cuts. We recommend the Maple Leaf Farms Boneless Duck Breast. Enjoy this dish on a cold winter evening paired with a starch or other comfort side.

-Cast Iron Seared Duck Breast- 

Preheat oven to 400 degrees. Pat duck breast dry with paper towels. With a sharp knife, lightly slice skin, 3 or 4 times but not too deep as you don’t want to get to meat. This allows the fat to be released to create a crispy skin. Season both sides with kosher salt and ground black pepper. Place cast iron skillet on medium heat and place duck breast skin side down. Cook for 5 or 6 minutes until skin is golden brown. By now there should be fat in the pan being released from duck. Use this fat to spoon over flesh side of duck. Cook for another 2 minutes then baste again. Put in oven for 6 to 8 minutes for medium rare 8 to 10 minutes for medium. Remove duck from pan and let it rest on wire rack skin side up for 5 minutes. Slice duck into 4 or 5 pieces lay over hoisin sauce then top with mango arugula salad.

-Hoisin Sauce- 

1 ½ cup brown sugar
¾ cup black bean garlic paste
½  cup water
½ cup soy sauce
½ cup honey
4 tbsp. rice wine vinegar
2 tsp 5 spice powder
2 tsp tahini
1 tsp sriracha

-Mango Arugula Salad- 

2 cups diced mango
¼ white balsamic vinegar
¼ cup honey
1 tsp sriracha
Salt and pepper to taste

Mix all ingredients.
Add handful of arugula to 2 tbsp. of mango mix.

Cooking not your thing? Taste this dish by the creator, Chef Matt Rivers, himself at Timberlake's Restaurant - open nightly.