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44 ounces wagyu beef brisket
8 ounces red wine
32 ounces beef stock
8 ounces bbq sauce
2 ounces peach marmalade
12 ounces collard greens
4 slices julienne bacon
8 ounces chicken stock
12 ounces fresh gemelli
3 ounce smoked gouda
3 ounce monterey jack
3 ounce sharp cheddar
4 ounce butter
4 ounce flour
9 ounces milk
Salt and pepper to taste
Brisket
Sear brisket steaks and combine with the red wine and beef stock. Slow braise at 250 degrees for 6-8 hours. Combine the peach marmalade and BBQ sauce and gently heat.
Collards
Combine the collard greens, bacon and chicken stock and simmer for 35-45 minutes. Add salt and pepper to taste, add hot sauce or vinegar if desired
Mac and Cheese
Make a roux with the flour and butter. Add milk and bring back to a simmer. Add the three cheeses and stir to combine. Cook the gemelli in boiling water until done and combine with the cheese sauce
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