With the Big Game right around the corner, we wanted to pass along a few seriously delicious recipes made with Brisk Iced Tea that are perfect for game day snacking. Chicken wings, beef brisket, tacos and cocktails — All of the football favorites with a unique twist!
Prep Time: 15 minutes
Cook Time: 3 hours 10 minutes
2 Tbsp. olive oil
4- lb. beef brisket
1 Tbsp. salt
1 tsp. ground black pepper
1 large yellow onion, chopped
3 cloves garlic, chopped
3 cups Brisk® Sweet Tea
3/4 cup ketchup
1 Tbsp. Worcestershire sauce
8 Kaiser rolls, toasted, if desired
Preheat oven to 325°.
Season beef with salt and pepper. Heat olive oil in large Dutch oven over medium-high heat and brown beef on all sides.
Cook onion in same Dutch oven, stirring frequently, until crisp-tender, about 3 minutes. Stir in garlic and cook 30 seconds. Stir in Brisk® Sweet Tea, ketchup and Worcestershire sauce and bring to a boil. Return beef to Dutch oven. Bake covered until beef is very easily pierced with a fork, about 3 hours. Remove beef and let stand before thinly slicing, about 10 minutes.
Skim fat from sauce, then stir in beef. Serve on rolls.
Prep Time: 10 minutes
Cook Time: 1 hour
3 lbs. chicken wings, cut in half and tips removed
5 Tbsp. Country Crock® Spread, divided
4 cloves garlic, finely chopped
2 cups Brisk® Tea with Lemon
3 Tbsp. cayenne pepper sauce
Preheat oven to 425°. Line bottom of broiler pan with aluminum foil; arrange rack on top. Season chicken, if desired, with salt and black pepper. Arrange chicken on prepared pan. Bake, turning once, until chicken is thoroughly cooked, about 1 hour.
Meanwhile, melt 1 tablespoon Spread in 12-inch nonstick skillet over medium heat and cook garlic 30 seconds. Stir in Brisk® Tea with Lemon and bring to a boil over medium-high heat, stirring occasionally, until slightly syrupy and leaves a trail when the bottom of the pan is scraped with a spatula, about 20 minutes.
Reduce heat to medium. Stir in cayenne pepper sauce and cook, stirring occasionally, until heated through, about 2 minutes. Remove from heat and stir in remaining 1/4 cup Spread.
Reserve 1/4 cup sauce, then toss cooked chicken with remaining sauce mixture.
Serve with reserved 1/4 cup sauce for dipping.
Prep Time: 20 minutes
Cook Time: 20 minutes
2 cups Brisk® Lemonade
1/3 cup Hellmann’s® or Best Foods® Real Mayonnaise
1 Tbsp. Asian red chili sauce
1 cup finely chopped mango (about 1 small)
1 green onion, finely chopped
8 corn tortillas, heated
1 box (12 oz.) popcorn shrimp, prepared according to package directions
2 cups thinly sliced romaine lettuce leaves
Fresh cilantro sprigs for garnish
To make dressing, bring Brisk® Lemonade to a boil in 10-inch nonstick skillet over medium-high heat, until reduced to 1/4 cup and until slightly syrupy and leaves a trail when the bottom of the pan is scraped with a spatula, about 20 minutes. Pour into medium bowl; set aside to cool, about 10 minutes, then stir in Mayonnaise and chili sauce.
Meanwhile, to make mango salsa, combine mango with green onion in medium bowl. Season, if desired, with salt and pepper; set aside.
Arrange tortillas on serving platter. Toss hot shrimp with 1/2 of the dressing.
Evenly divide shrimp on tortillas, then top with lettuce and mango salsa. Drizzle with remaining dressing. Garnish with cilantro.
Prep Time: 5 minutes
1 lime, halved
12 mint leaves
4 cups Brisk® Sweet Tea, chilled
Squeeze lime into small pitcher, then add lime and mint. Thoroughly crush with wooden spoon.
Pour in Brisk® Sweet Tea and stir well. Serve, if desired, with additional mint and lime slices.
For an adult version add 1.5 oz. rum per serving