Pulled Brisket with Habanero-Cantaloupe Barbecue Sauce over Black Bean Cheese Cornbread

Habanero-Cantaloupe Barbecue Sauce
1 tablespoon olive oil
1 habanero chile, minced
2 garlic cloves, chopped
1 medium red onion, chopped
2 cups pur�ed tomatoes
1 medium cantaloupe, chopped
1 cup molasses
1 cup cola
1/2 cup brown sugar
3 tablespoons chopped fresh cilantro
Juice of 2 limes
Salt and freshly ground black pepper


Pulled Brisket
1 beef brisket (about 4 pounds)
2 tablespoons olive oil
2 cloves garlic, chopped
Salt and freshly ground black pepper
1 cup cranberry juice
3/4 cup veal stock


Black Bean Cheese Cornbread
2 cups cornmeal
2/3 cup flour
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
2 cups buttermilk
3 eggs
1/2 cup chopped jalape�os
3/4 cup cooked or canned black beans
1 cup shredded Monterey Jack cheese

To make sauce: In a deep skillet, heat olive oil over medium heat; saut� chile, garlic and onion. Add remaining ingredients. Simmer 30 minutes. Season with salt and pepper.

To make brisket: Heat oven to 300 degrees. Rub brisket with olive oil and garlic; season with salt and pepper. In a roasting pan, sear the beef over high heat; add cranberry juice and veal stock. Cover pan with tight-fitting lid and roast in oven 2 1/2 hours. When cool, shred meat with your fingers and place in a large mixing bowl. Add barbecue sauce and allow meat to absorb the sauce. Reheat over low heat before serving.

To make cornbread: Heat oven to 400 degrees. Mix cornmeal, flour, baking powder, salt and baking soda until well blended. Add buttermilk and eggs; mix well. Add jalape�os, beans and cheese, stirring until incorporated. Pour into a greased 8- by 8-inch baking pan. Bake 20 to 25 minutes.

To serve, place a 4- by 4-inch square of cornbread in the middle of each plate. Scoop brisket on top of cornbread.

Makes 4 large servings. (Leftover brisket can be used for sandwiches.)

Approximate values per serving (using all the brisket): 2,539 calories, 146 g fat, 496 mg cholesterol, 107 g protein, 200 g carbohydrates, 13 g fiber, 1,778 mg sodium, 52 percent calories from fat.