Monday, July 11, 2011

Cooking with Dr.Monkey

Today's episode: beef brisket crock pot BBQ.

I started off by cutting my pound and a half beef brisket into chunks. Then in my crock pot I put one small thinly sliced white onion, 1 tsp cumin, 1 tsp salt, 1 tblsp cracked black pepper, 2 tsp paprika, 1/2 tsp garlic powder. I then opened a can of this
and I poured it in the crock pot. I added a half can of water as well.
Then I oven roasted a sweet Cubanelle pepper. I took off the charred skin, scraped out the seeds, and then I cut it into small bits and added it to the pot as well. Then I slid my meat into it.

I covered it and let it cook for 6 hours.

When the six hours was up I took the meat out and shredded it. Then I slid the shredded meat back in and let it simmer with the sauce. I served it on buns the first night and the second night I made a kind of shepard's pie with the meat that we had left over.

Brisket is an ideal cut of meat to cook in your crock pot since it takes hours to cook it enough to where it's tender. This recipe needs a bit of work to be honest. I based it on one I had seen in Southern Living, a magazine I usually loathe, but one I read for the recipes. I need to bump the spices way up next time I make this and I need to add some other kinds of peppers. It doesn't need to be hotter, it just needs more spice like cumin and chili powder to make it more flavorful. I put some of my recently pickled peppers and onions on mine and it was fantastic but it still would have benefited from more flavor that comes via spice. And I do mean flavor, not heat, although I like a bit of heat as well.

1 comment:

Mommy Lisa said...

I love cumin for adding that special something to a recipe like this.