Recipe of the Week: Brisket

Brisket is something to enjoy for several meals or to feed a crowd. I always buy a cut that just fits in my crock pot and cook it for the whole day. Start in the morning to cook: 

• Line the crockpot with a slow cooker liner
• Place the brisket in the slow cooker.
• Sprinkle with cracked pepper and onion flakes.
• Cook on high for an hour or two and then on low for the rest of the day.
• Serve with salad/vegetables. My favorites are baked sweet potatoes and Caesar salad. 

For any leftover meat - cut off fat and discard. Cut meat into bite size piece. Strain juice over meat. Store in refrigerator. 

There are many ways to enjoy the left overs. For all of them, remove any white fat that has accumulated on top of the juice and discard. My two favorite meals with leftover brisket are: 

• Reheat and eat as straight from the crockpot.
• Make barbeque. Put meat and juice in a sauce pan. Add bottled barbeque sauce and enough water to cook down in about 30 minutes (this gives the barbeque sauce spices enough time to penetrate the meat). Eat on a bun, over noodles/quinoa, or alone. Note: Bottled barbeque sauce sometimes has a lot of sugar. I tend to choose the ones that have the lowest carbohydrate amount (i.e. less sugar). 

If you cannot eat all the brisket within about a week after you cook it, freeze and save it for later.