The Brisket Experiment

Was a success!!!

I am not really a carnivore. Prefer veggies over meat if possible but my stars was this good!

Dear Pinterest pinner, Thank you!

The original recipe I followed to the T for Texas Style Brisket, well almost.

Brisket (slow cooker) 7-8 hours on Low

*Prep and marinate the night before*

Ingredients for marinade:
3 Tbs Worcestershire Sauce
1 Tbs Chili powder
2 garlic cloves, minced
2 Bay leaves
1 Tsp Celery salt
1 Tsp Pepper
1 Fresh beef brisket (for this our Commissary did not have, so I used a Top Round Flank, cheaper and works just as well.)
1/2 Cup beef broth (I used the whole can just because it was a can and times are hard so I didn't want to waste).

Directions for marinade:
Combine Worcestershire sauce, chili powder, bay leaves, garlic cloves minced, Celery salt, and pepper. Stir together and place in resealable bag such as Ziploc.
Cut brisket/flank into strips and place in bag. *original recipe called for half but I liked strips better*
Shake, shake, shaky, shake the bag. Get the beef nice and coated.
Refrigerate over night.

Next day, transfer everything but the bag to the slow cooker. Add broth. Cook on low 6-8 hours or until tender.

For BBQ Sauce (Ingredients):
1 medium onion, chopped (I skipped the onion because I just don't like them).
2 Tbs Canola or cooking oil
2 garlic cloves, minced
1 C ketchup
1/2 C Molasses
1/4 Apple Cider vinegar
2 Tsp Chili Powder
1/2 Tsp ground mustard

Directions:
Combine everything except onion in bowl.
In a small sauce pan, saute onion in oil until tender. Add garlic, cook 1 minute.
*I skipped this step and just threw in the garlic with everything*
Heat over medium until boil.

While heating sauce, remove brisket/flank from the slow cooker, discard bay leaves. Place 1 Cup brisket/flank juice, skim away fat. Add to the BBQ sauce. Discard remaining juices in Crock Pot.
Return Brisket/Flank to the Crock pot with sauce mixture. Cook on high for 30 minutes.

Parmesan Roasted Potatoes

Ingredients:
4 medium red potatoes washed and cut
2 Tbs Olive oil
1/3 C Parmesan Cheese ( I use Sargento's, it's finely shredded)
1 Tsp Garlic Powder
1 Tsp Paprika
Salt and pepper to taste

Directions:
Preheat oven to 400 F (200 C)
In a small bowl combine everything except for the potatoes and oil
In a medium bowl toss potatoes and oil until coated.
Then add the small bowl mixture, toss until potatoes are nice and coated

Arrange on a cookie sheet or a casserole dish. Each is a different cooking time
Cookie sheet 30-40 minutes, check middle potatoes for tenderness
Casserole dish 45-55 minutes, check middle potatoes for tenderness

Serve with a veggie, in this case white wine sauteed green beans from the farmer's market. Enjoy!