Seth's Brisket

I'm on a brisket binge.
This recipe will not disappoint.
I've had it for a year and I'm kicking myself
for waiting this long to make it.

Ingredients:


1 medium to large first cut brisket

6 or so cloves of garlic minced

4 medium onions sliced

4 cans of Rokeach tomato sauce

4 to 5 white potatoes quartered (can be any type of small potato, red bliss, fingerlings etc)

Preparation:

[I went with noodles instead of potatoes]

1) coat the brisket with the garlic and put in fridge overnight

2) preheat oven to 350

in a roasting pan place one can of the sauce; 

one can of water on the bottom of the pan with the onions then the brisket

3) take remaining cans of sauce and add to roasting pan (also diluted 1 to 1)

...sauce should cover the brisket, if not just add a bit of water...

4) place in oven for about 2 hours or more until brisket is tender

5) after about 1 hour of cooking add the potatoes

Seth's notes:

If the sauce at the end is not as thick as you like it just reduce it....personally I always do that and its super.

When done slice and serve and enjoy.......I like it over a good bread that can soak up the gravy....kinda like a hot open sandwich....

Also the brisket should be better the next day...not that its bad the first day just that the flavors become enhanced when it sits in the gravy.

um ...Seth,
it was heavenly.
Thank you!

One Love. One Peace. Always and all ways.

Shawn's Brisket ...

Can't say as I've cooked brisket. ever.
But I know who to call
when I need some culinary advice,
one of those people is Shawn.

Here is his recipe,
as cooked by me.



Shawn's Brisket

Ingredients:

Salt and pepper

Light brown sugar

Your favorite rub.

Brisket

Preparation:

Salt and pepper the brisket

Mix the brown sugar with your favorite rub.

The amount I used was dependent upon the size

of my brisket. It was a small one.

2 cups brown sugar

1 cup rub

Mix together

While the oven preheats to 375,

apply the mixture to your meat

covering it well.

Lay the meat on a rack

so the heat can circulate evenly around it.

(with a foil lined tray below it of course)

I like my meat rare.

That would be an internal temp of 120.

And I'm a fan of those digital thermometers

that you can put into the meat and the gadget

sits outside the oven.

If you like your meat well done, let it sear up,

then turn the temp down and cook it low and slow.

Was delicious Shawn!

One Love. One Peace. Always and all ways.