Hello Friends and Happy Fri-Yay!
It is now officially Spring so this is going to be the last of the heavy Crock Pot meals. It’s time to start eating lighter as we begin to shed the layers of clothing.
This Friday Foodie Feature was made before St. Patrick’s Day which is why I didn’t cook Corned Beef and Cabbage on Monday – too much red meat is not good for you.
- Beef Brisket
- Medium Onion – sliced
- Liquid Smoke 1/2 tsp
- South African Smoke Seasoning 1/4 tsp
- BBQ Sauce
- Red Potatoes – 4-5 small diced
- 1/4 cup water
Place brisket in resealable bag rubbed with South African Smoke seasoning, refrigerate overnight or at least 3 hours.
Spray Crock Pot with cooking spray for easier cleanup. Pour in Liquid Smoke and water, then add the brisket.
Pour in entire bottle of BarBecue sauce, add onions and potatoes, cover then cook on low 6-8 hours depending on Crock Pot style.
I sauteed some cabbage in Olive Oil sprinkled with pepper to complete this end of the winter meal.
This delicious dinner for 4 was plenty with leftovers for the next day. The tender beef brisket was shredded and used to make Tex Mex Burritos.
Next week’s feature will be a lighter fare and is also perfect for a Cinco de Mayo celebration.
Don’t forget to come back at 6:00 p.m. for the Weekend Wind-Down Party, I am sure there will be plenty of Spring recipes being shared.
Stay Blessed – No Stress in 2014!