Had about 1.5 lbs leftover brisket I needed to cook. Wanted to try something different so I looked around and modified a few recipes to get this:
1 onion
1 bell pepper - I used orange because I had it
3 cloves garlic
1 tsp each of the following:
Cumin
Onion powder
Garlic powder
Paprika
1 tbsp chili powder
1 small can tomato sauce
1/2 can of diced tomatoes w/ garlic (I think a whole can of rotel would be better but didn't have any at home)
1/2 can of beer
Salt and pepper
Lightly brown the onion, pepper, and crushed garlic in some oil. Cube the cold brisket and add to the pot. When the brisket has warmed but before it starts to cook, add all the spices and stir to coat.
Cook for about thirty seconds, then add the tomatoes, sauce, and beer.
Put a lid on and cook on low for a couple-a few hours (I actually will put my Dutch oven in a low oven, ~225 or so, when I cook for a long time).
Make your cornbread and eat.
1 onion
1 bell pepper - I used orange because I had it
3 cloves garlic
1 tsp each of the following:
Cumin
Onion powder
Garlic powder
Paprika
1 tbsp chili powder
1 small can tomato sauce
1/2 can of diced tomatoes w/ garlic (I think a whole can of rotel would be better but didn't have any at home)
1/2 can of beer
Salt and pepper
Lightly brown the onion, pepper, and crushed garlic in some oil. Cube the cold brisket and add to the pot. When the brisket has warmed but before it starts to cook, add all the spices and stir to coat.
Cook for about thirty seconds, then add the tomatoes, sauce, and beer.
Put a lid on and cook on low for a couple-a few hours (I actually will put my Dutch oven in a low oven, ~225 or so, when I cook for a long time).
Make your cornbread and eat.
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