Recipe: Brisket With Roasted Vegetables

Brisket with Roasted Vegetables: (Prep Time – 10 minutes/Cook Time 4 - 6 hours)
(This comes out to about $2.50/lb. and is usually sold as a whole roast around 6 – 10 lbs.)

This dish is sure enough to raise some eyebrows, whether you’re a single cat ready to feed a party or a family who just loves their leftovers…I recommend grilling the brisket for a good 6 hours or so, but if you don’t have a grill…a roasting pan will do. As far as the veggies, I prefer to leave the skins on, it creates a great texture and I enjoy the flavor when cooked, try it out!

    Brisket (6 – 10 lbs.)
    Chili Powder
    Garlic Powder
    Cayenne (optional)
    Onion Powder
    Grilling Blend Herbs (Rosemary, Basil, Oregano, etc.)
    Carrots
    Potatoes

Mix dry spices and herbs in bowl
“Dry” rub the Brisket and coat both sides of meat
Sear roast in pan in some olive oil until browned on both sides (or over directly over fire if grilling)
Place in Roasting pan for at least 1.5 hours on 350 (fat side up)– then check to see if adding water or broth is needed to prevent drying
After 3 hours, add vegetables into roaster and “steam” veggies for last hour
Upon removing from oven, let sit and cool 15 minutes for juices to soak in
Serve and enjoy…for days