Super Simple Brisket

I’ve made this recipe many times for friends and family, and it always gets a positive reception. What’s better is that almost all the ingredients are just lying around, waiting to be used! Here’s the line up for you:

 

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I’ll start off by seasoning the meat. I used pepper, smoked paprika, fresh thyme, and only a little salt, as the soup mix we will be adding later already has quite a bit. While I was completing this first step I attracted an onlooker who must have thought I wouldn’t mind him watching.

 

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He’s a brave little soul…

 

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Hey!!

 

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After everyone in the household has had a whiff of the seasoned brisket, mix the whole cranberry sauce and french onion soup powder in a bowl and pour over the top of the meat in a roasting pan. Make sure to put some on the bottom of the brisket too.

 

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I put the lid on the pan and stowed it in the fridge for about two hours to let all the flavors come together. You could let it sit overnight if you wanted. Preheat your oven to 150 degrees, and then put in the brisket.

 

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Let it cook for 3 hours on 150 degrees, then crank up the heat to 250 degrees and let it cook for another 3 hours. I know, it’s 6 hours in total, and your house is going to start smelling absolutely divine, but it’s so worth it. Every few hours I would spoon some of the gravy at the bottom of the pan over the meat, just to make sure it comes out moist. Once the wait is over take out the roasting pan and get the brisket onto a plate, there will be the yummy gravy in the bottom of the pan. Cut against the meat grain and serve topped with gravy and fresh parsley. It’s so tender, you don’t even need a knife, just pull apart with a fork.

 

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Bon Appetit!

 


 

 

Super Simple Brisket

 

1 2 pound Brisket

Salt & Pepper

Smoked Paprika

A few sprigs of Fresh Thyme

1 packet of French Onion Soup Mix

1 can of Whole Cranberry Sauce

 

Was the meat and pat dry with a paper towel. Season both sides with pepper, paprika, fresh thyme, and only a small amount of salt. In another bowl mix together the cranberry sauce and french onion soup mix, then pour over brisket top and bottom. Cover and let marinade for 1 to 24 hours. Preheat your oven to 150 degrees and cook brisket for 3 hours, spooning juices over the meat every so often. Turn up the temperature to 250 degrees, and cook for another 3 hours, spooning juices over the meat every so often. Cut against the grain to serve and top with gravy and fresh parsley. Enjoy!

 


 

 

Pick’n up Chicks

 

So, we are raising chickens! They can be quite entertaining, surprisingly. Here’s a good picture of them in their awkward teenage stage. White bodies and fluffy cute tops, oh stahp!

 

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Ty’s Stuffed Sweet Potato

Have I mentioned I’m not a trained chef? My post today is going to be more of a narrative of a little adventure I took with the food I had on hand on a weekday evening. This actually happens a lot at our house, and it’s great for using left over produce! You can find the recipe at the end of the post, as always. So here’s what I started with:

 

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Yes, another recipe involving sweet potatoes. I immediately think I can get away with cutting down on cooking time by microwaving the potatoes, so why not microwave those guys and stuff ’em full of everything else? So, here are the large potatoes that I’ve punctured numerous times with a fork going into the microwave. I cooked these for 6 mins, flipped, and then microwaved for 6 more minutes.

 

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While the potatoes are doin’ their thing I brown the sausage in a heated skillet over medium. This is half a pound of Sage Purnell’s Sausage from Marsh, it’s delicious!

 

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After the sausauge is cooked through I remove it from the skillet and add into the same skillet a dash of olive oil followed by the chopped onions. These I cook until translucent.

 

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Once the onions look awesome I add the mushrooms and peppers.

 

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I love it when these portobellos reduce in size, turn darker, and take on an almost ‘beefy’ taste, so I cook them until they look like this and add back the sausage. Stir, and drizzle with the Apple Cider Vinegar.

 

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It’s tasting wonderful, but needs a little something more. Even though it’s not pictured, I had fresh basil in the fridge, and decide it would be a wonderful addition to the flavors we have going on. I probably added two to three times more than pictured and just tore the leaves into smaller pieces. Add more salt and pepper to taste before removing the skillet from the stove.

Look at my Apple Cider Vinegar photo-bombing… Rude.

 

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Now, back to those sweet potatoes. I’ve cut a slit down the middle lengthwise and added a bit of butter, then scraped out the innards into a bowl. I was too rough with this one and the skin broke on me, so maybe use a spoon.

 

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Once all the potato is scraped into the bowl I decide to add dried parsley, and my expensive secret spice blend.

 

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Taste as you’re mixing in the seasoned salt, I only used a few dashes with my recipe using two large sweet potatoes. Use more butter is needed, and fluff with a fork. After everything is tasting wonderful add the innards back into the potato skins, and fill with the saute mixture.

 

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That corn pictured is simply cooked corn with about a teaspoon of fresh thyme leaves and a couple tablespoons of butter. I’d say this little adventure came together quite well, I may even plan on making it in the future.

 

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Bon Appetit!

 


 

Ty’s Stuffed Sweet Potatoes

 

2 Large Sweet Potatoes
1/2 lbs Ground Sausage
1/2 cup Chopped Onion
1 tablespoon Olive Oil
3 Portobello Caps, diced
2 small Sweet Peppers, chopped
2 tablespoons Apple Cider Vinegar
Handful of Fresh Basil
2-3 tablespoons Butter
Seasoned Salt
Dried Parsley

Microwave sweet potatoes for 12 minutes, flipping them halfway. When they are done remove the innards from the skin with butter into a bowl. Season with a few dashes of dried parsley and seasoned salt and fluff with a fork. Add more butter if needed.

While the potatoes microwave brown the sausage in a skillet over medium heat. Remove from skillet. Drizzle skillet with olive oil and add chopped onion over medium heat. When the onions  are translucent , after about 3-4 minutes, add the diced mushrooms and sweet peppers. Cook until mushrooms are a darker brown, another 3-4 minutes, and add the sausage and drizzle with the apple cider vinegar. Cook another minute and stir in basil and salt and pepper to taste. Remove from heat. Fill the potato skins with sweet potato mash and the saute mixture. Enjoy!

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