Cajun beef brisket

 One  6-8 pounds  beef  brisket

1/2 cup Ragin Cajun dry rub  

4 stalks celery, chopped 

4 cloves garlic, chopped 

2 onions, sliced 

2 green bell peppers, sliced 

One 28-ounce can diced tomatoes with their liquid 

One 6-ounce can tomato paste 

2 cups brewed coffee with chicory, cooled

Chopped fresh parsley, for serving

Grits, such as Creamy Cheese Grits, recipe follows, for serving

DIRECTIONS

 Rub the brisket with the dry rub, wrap in plastic TIGHTLY and refrigerate overnight.

1. When ready to cook, preheat the oven to 275 degrees F.
2. Put the brisket in a baking pan. Top with the celery, garlic, onions and green peppers. Pour over the tomatoes and tomato paste and stir, then add the coffee. Cover with foil and bake until the meat is very tender and shreds easily, 6 to 8 hours.
3. Remove the meat to a large cutting board and shred. Serve the shredded meat with the vegetables and juices. Garnish with chopped parsley. Serve with grits.  Speciality  foods.

Creamy Cheese Grits:

1 tablespoon butter

1 tablespoon oil

2 jalapenos, diced

1 onion, diced

1 red bell pepper, diced

4 cups stone-ground grits

8 cups low-sodium chicken (or beef) broth, plus more if needed

2 cups half-and-half

2 cups grated Cheddar