Peachy the Magazine September October 2015 | Page 74

Barbecue, Brisket and Tacos BEEF BRISKET This recipe is my go-to for beef brisket. It takes little effort to prepare but tastes wonderful. I usually double the recipe so I have enough left over for the salad (see next recipe) the following night. 1 teaspoon salt 1 teaspoon chili powder ½ teaspoon garlic powder In a small bowl, combine the first six ingredients. Rub over brisket. Place in slow cooker. In large bowl, combine the sauce ingredients. Pour half over the brisket and set the remaining sauce aside. Cover and cook on high for 4–5 hours or until meat is tender. (If I am going to be gone longer I cook on low for longer.) Serve with reserved sauce. ¼ teaspoon onion powder ¼ teaspoon pepper SALAD WITH BRISKET AND RICE NOODLES Serves 4 1 fresh beef brisket (2½ pounds), trimmed This salad is wonderful with beef brisket, but you can use chicken too. For the sauce: 1 tablespoon kosher salt ½ cup ketchup ½ 8.8 ounce package thin rice noodles ½ cup chili sauce ½ fresh pineapple, peeled, cored and finely chopped ¼ teaspoon celery seed ¼ cup packed brown sugar 2 tablespoons cider vinegar 2 tablespoons Worcestershire sauce 1 to 1½ teaspoons Liquid Smoke, optional ½ teaspoon ground mustard 72 PEACHYTHEMAGAZINE.COM 1½ small Kirby cucumbers, seeded and sliced ⁄3 cup thinly sliced red onion 1 2 tablespoons chopped fresh cilantro 1½ tablespoons seasoned rice wine vinegar