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
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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