Another Southern Classic, I use to make these on sundays at
The Ole Store. We usually had a full house, people came from near and far to eat there :)
Get a nice brisket ( Not a corned beef ). Make sure it is thawed.
Lay it on a large piece of foil, sprinkled generously with garlic powder, meat tenderizer ( your favorite kind ) and salt and pepper to taste.
Bring foil up and foil down tight against meat, now foil the ends so the juice can't run out.. But it will be ok if it does, I just like to take the meat out when it is done , so it can rest while I make the grave and I can lift the juice out in the foil so it pours easy. But be very careful.
Put it in a slow cooker the night before you go to bed, let it cook on HIGH until it is good and hot, then turn it down to LOW. Let it cook all night and up in the morning.. I usually took it out about 11 am to serve for lunch. it needs to cook at least 10 to 12 hours.
When done, unwrap the meat carefullykeeping the sides of the foil up . with tongs and a spatula bring the meat to a plate to rest.
The Gravy
Put enough vegetable oil ( about 1/4inch deep in bottom of skillet,
Add about 1/4 cup flour, salt and black pepper to taste, then stir often until the color is about like THIS. Then pour in the juice from the brisket. If it would be easier for you, pour it into a large measuring cup or pan or bowl with a spout.
let it cook until it looks a little thinner then a cake batter..
it is ok if you have to add a little water if it gets to thick.
Slice the brisket about 1/4 inch thick, put several pieces on your plate and spoon the gravy over it.
Great Served with mashed potatoes, Pinto Beans, Green Salad and Cornbread or Bizkits :).
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