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May 2, 2009 06:00 PM

Beef Brisket Side Dish

Hello all. Next weekend, we are breaking out the smoker for the season, and we will be doing a beef brisket. In the past, we have done the typical potato salad and baked beans. It has all been good, but kind of "blah" as of late. What are some good side dishes I can make to go along with a BBQ Brisket that will shake things up a bit?

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  1. A nice fresh squash (we can still get winter squash in my neighborhood) baked or steamed and served mashed or cut up into pieces with real butter and one of your favorite herbs might be a hit. Acorn, Hubbard, Turban, Butternut. Whatever your family might prefer. It'll replace that boring potato salad. Potato salad and baked beans is a fairly starchy meal. Serving squash won't do much to reduce the starch levels. How about replacing the baked beans with broccoli salad. Chopped broccoli, hazel nuts or cashews, bacon bits, mayonnaise dressing, maybe a few golden raisins.
    Maybe some buttered wheat berries with a bit of parsely or cilantro and a few chopped nuts (it can be eaten at room temperature if you like) with an anchovie accented cole slaw?
    Fresh tomato halves stuffed with cottage cheese, some herbs, sprinkled with grated sharp cheddar and momentarily heated under the broiler. Avocado halves stuffed with shrimp, finely chopped cabbage and a cream (ranch?) dressing.

    1. Corn or cornbread are both pretty typical and tasty.

      1. I love this black-eyed pea salad in the summer time, it can be made ahead, is best served at room temperature, and is really great served right after tossing:

        Tangy Black-eyed Peas

        2 cups dried black-eyed peas
        6 to 8 cups water

        1 to 2 cloves garlic, minced
        3/4 teaspoon salt
        1/2 cup olive oil
        6 tablespoons red wine vinegar
        freshly ground black pepper
        1 teaspoon Dijon mustard

        1 chopped tomato
        1 chopped scallion (enough for at least 1/2 cup)
        1/3 cup chopped parsley
        1 red or green pepper, chopped

        For the beans: pick over and rinse teh beans. Put beans in a large pan with water (add baking soda if your water is hard), bring to a boil. Spoon off any grey scum, reduce heat and simmer very gently for 30 minutes until tender. Any longer than 30 minutes and you'll end up with mushy beans. (Or cook 2 10-ounce packages of frozen black-eyed peas with 2 1/2 cups water and 2 teaspoons salt, covered, until tender.)
        Make the vinaigrette: sprinkle salt on the minced garlic and mash it with the knife blade to a paste. Scrape into a medium bowl and add the remaining ingredients. Bet the dressing with a fork until well-blended. Add the drained beans, still warm, and toss. Add the remaining vegetables if desired, and toss again. Serve immediately or refrigerate for later serving; bring to room temperature if refrigerated. This salad is outstanding served immediately.

        1. Southwestern Salsalad
          2 cans Black Beans, drained & rinsed
          2 cans White Hominy, drained & rinsed
          1 ea Red, Green and Yellow Bell Pepper, diced
          1 red Onion Diced
          1 Box Cherry or Grape Tomatoes
          1 sm cans Diced Green Chiles
          1 can Green Enchilada Sauce
          1 Bag Blue Corn Chips

          Toss to combine everything except the last two ingredients. Lay out the salad on a large platter staying away from the edges by a couple inches. Top dress with the green sauce, and surround with Blue Corn Chips for dipping.

          1. Simple and quick - a lentil salad with lots of lemon juice instead of your 'baked' beans:

            Other possibilities include Carolina style slaw or
            Salvadoran style curtido

            Dishes with some acid component will 'cut' the heavier tastes of the beef fat and keep your tastes buds tingling.