I don’t think you will look any further for a brisket recipe after you try this one!…I most always serve this with my potato pancakes

Plan ahead there is a 24-48 hour refrigeration time

Servings10-12

INGREDIENTS:

1  beef brisket (6 to 7 pounds)

3 medium onions, chopped

6 large garlic cloves, minced or finely chopped

1 (24 ounce) bottle favorite barbecue sauce (can use more)

1 cup water

DRY RUB:

2 tablespoons paprika

2 tablespoons chili powder

2 tablespoons light brown sugar

1 tablespoon cumin

1 tablespoon dry mustard

3 teaspoons salt

2 teaspoons black pepper

1/2 teaspoon cayenne pepper (can use more)

Taken from my “Favorites” folder!

Servings 6

INGREDIENTS:

1  (6.2-ounce) package fast-cooking long-grain and wild rice mix

1/4  cup  butter or margarine

1 large celery rib, chopped

1 medium onion, chopped

4 garlic cloves, minced

1  (8-ounce) can sliced water chestnuts, drained

2-1/2  cups  chopped cooked chicken

2  cups shredded Cheddar cheese, divided

1  (10 3/4-ounce) cans condensed cream of mushroom soup, undiluted

1/2  (16-ounce) container sour cream

1/2  cup  milk

1/2  teaspoon each salt and fresh ground black pepper, or to taste

1 cup  soft breadcrumbs (homemade preferably)

1 /2 (2.25-ounce) package sliced almonds, toasted

I strongly suggest to make this sauce 1-3 days ahead and refrigerate as the flavors will blend and intensify, this sauce freezes very well so make a double recipe and freeze a batch for the next meal,   using good-quality canned Italian Roma (plum) tomatoes for this will make a huge difference to the flavor, amounts may be doubled but keep the garlic amount the same

Servings 4

INGREDIENTS:

olive oil ( I use enough oil to lightly coat the bottom of my pot)

1 large onion, chopped

1 tablespoon dried basil ( rubbed between fingers to release flavor)

2 teaspoons dried oregano ( rubbed between fingers to release flavor)

1/2 teaspoon crushed red pepper flakes ( optional or adjust to taste)

6 large garlic cloves, minced

1 (6 ounce) cans tomato paste ( can use two cans for a thicker richer sauce if desired)

1 (28 ounce) cans whole roma tomatoes, undrained ( break up with a fork before cooking, go ahead and use two cans if desired!)

1/3-1/2 cup dry red wine ( you may omit if desired but good to add in, can use white wine)

2 teaspoons sugar ( optional or to taste)

1 teaspoon salt ( or to taste, a good tomato sauce needs lots so don’t be shy with the salt)

fresh ground black pepper ( to taste)

INSTRUCTIONS:——————————————–

In a heavy-bottomed stockpot or Dutch oven heat oil over medium-high heat.

Add in onions and dried red pepper flakes, basil and oregano; saute for about 3-4 minutes.

Add in garlic and cook for 2 minutes.

Add in the tomato paste and stir for 2-3 minutes.

Add in the Roma tomatoes with juice and wine; simmer uncovered over low heat for about 2 hours (a good sauce needs time to cook, I usually simmer for at least a 2 or more  hours) stirring occasionally.

About halfway through cooking season with salt and pepper and add in sugar if desired.

If the sauce gets to think you may thin with a little water.

Servings 6-8

INGREDIENTS:

oil, as needed

1 carrot, finely diced

1 large celery rib, diced

1 medium onion, chopped

4 large garlic cloves, minced (garlic lovers can use more)

1 teaspoon crushed chili flakes, or adjust to taste

2 tablespoons all-purpose flour

4 (15 ounce) cans chicken broth

1 (15 ounce) can diced tomatoes, undrained

1 (10 ounce) can Rotel tomatoes with chilies, diced

1 package taco seasoning mix (such as Old El Paso taco seasoning mix)

10 corn tortillas ( broken or cut into small pieces, more for garnish)

2-1/2 cups cooked chopped chicken

1 cup light cream

1 (14 ounce) can black beans, drained

1-1/2 cups shredded Monterey Jack cheese (can use more if desired plus more for garnish)

seasoned salt and fresh ground black pepper to taste

INSTRUCTIONS:——————————————

Heat oil in a medium saucepan over medium-high heat (use enough oil to coat the bottom of the saucepan).

Add in onions, carrots and celery; saute until tender (about 4 minutes).

Add in garlic and chili flakes; cook stirring for about 2 minutes.

Add in flour and stir for 1 minute.

Add chicken broth and bring to boil.

Add in diced tomatoes with their juice,  Rotel, taco seasoning and chicken.

Break the tortillas into pieces and add to broth mixture; bring to a boil over medium-high heat.

Reduce heat to low and simmer for about 20 minutes or until tortillas are thoroughly combined in the liquid, stirring frequently.

Mix in the Jack cheese; simmer on low heat for additional 10 minutes.

Add light cream  and black beans; simmer for additional 10 minutes.

Season with seasoned salt and pepper to taste.

If you like a thicker soup  add in more crushed tortillas, then stir into soup until combined.

Garnish with shredded cheese and broken tortilla chips.

Any leftover potatoes make a fantastic potato salad!

Servings 6-8

INGREDIENTS:

1 tablespoon olive oil

1/4 cup butter

1 teaspoon garlic powder

3  pounds  small Yukon gold or red potatoes, peeled

1/4 cup fresh lemon juice

1 tablespoons chopped fresh thyme

salt and fresh ground black pepper

INSTRUCTIONS:———————————–