THROWDOWN THURSDAY - BEEF BRISKET

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THIS WEEK'S THROWDOWN RECIPE WITH OUR FRIENDS AT THE FIREFIGHTER THROWDOWN IS PERFECT FOR THE FALL AND WINTER.  LIEUTENANT BILL JOERGER OF THE PHILADELPHIA FIRE DEPT. HAS COMPETED ON FOOD NETWORK'S "ALL-STAR ACADEMY" SO WE KNOW HE MEANS BUSINESS WHEN IT COMES TO FIREHOUSE COOKING, AND THIS BEEF BRISKET EXEMPLIFIES JUST THAT.  ANY RECIPE THAT CAN BE PUT INTO A CROCK POT OR OVEN IS PERFECT FOR THE FIREHOUSE OR BUSY FAMILY...

BEEF BRISKET

 Bill served this brisket over roasted garlic mashed potatoes and charred bacon brussels sprouts

Bill served this brisket over roasted garlic mashed potatoes and charred bacon brussels sprouts

INGREDIENTS :

                                         

6 LBS. BEEF BRISKET                                                           
4 GARLIC CLOVES                                        
3 TSP. ONION POWDER
2 ½ CUPS BEEF BROTH
5 TBSP. LIQUID SMOKE
6 TBSP. WORCESTERSHIRE SAUCE
½ CUP APPLE CIDER VINEGAR
2 TSP. CELERY SEED
2 TSP. SALT
2 TSP. PEPPER
4 TBSP. OLIVE OIL

                                                         

 

PROCEDURE:

 In a large pan or crockpot place oil in bottom of pan/crockpot

 Place brisket in next fat side up

Dice Garlic and place in pan

 Mix all other ingredients in a bowl and pour over brisket 

 Cover pan/crockpot

 Cook on 325 degrees or high for 7-8 hrs ( or until brisket falls apart)

 When brisket is ready scrape fat off and discard fat.

 Pull brisket apart and place back in pan  

 Serve as is or drizzle your own BBQ sauce over top

 Enjoy

TO LEARN MORE ABOUT THE FIREFIGHTER THROWDOWN, CLICK HERE !
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STAY SAFE, EAT WELL!
Posted on October 1, 2015 and filed under LUNCH, DINNER.