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This dish from Matt Hamilton, chef de cuisine at Rosie Cannonball, a modern European restaurant in the Montrose neighborhood of Houston, is built around Texas’s meat of choice: brisket.“With the recipe, I very much drew from Rosie,” Hamilton says. “A lot of our dishes are focused around wood fire. And quite a few of those dishes are vegetables that we like to cook, hang, or smoke above the fire. I thought this salad would represent us.”The salad-slaw hybrid isn’t on the menu at the restaurant, but you will find other hearty, veggie-forward dishes like grilled carrots and a blistered bean salad. As for the brisket, Hamilton “[doesn’t] dare mess with it.” Instead, he uses meat from beloved Houston joint Feges BBQ.When making the recipe at home,…

The post Brisket Salad appeared first on Texas Monthly.

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