this has become one of my most favorite recipes to prepare for either a large crowd, which lets face it…is when the family is together. or, when i need to cater a dinner. so SO easy and it tastes like it came straight from the nearest BBQ restaurant.
i got the brisket recipe from my friend sharon, who made it when i had, i think, baby #7. she brought over this slab of beef and i marveled at how she could afford that much meat from Dickies 😉 she later told me she made it from a brisket. wow. i was so impressed.
she served with it, these yummo cheese potatoes, too.
the cole slaw. well. i have told you before about mr. stu. the infamous cook husband of one of my dearest friends. he creates recipes….i change them, lol. he had this cole slaw one day while we were visiting and it had such a different spin on it. i couldn’t quite figure out what it was, but once i saw the recipe, i know. it has bell pepper in it and horseradish. those 2 things alone would make anything take on a completely different taste.
this meal has now become a much requested birthday meal, also. this particular dinner, mac and cheese was requested (or maybe not and it was the closest thing i could come up with in the time frame we had) and normally, i would do homemade pintos. i am assuming i WAS short on time, since these are canned bush beans.
Go get ya a brisket. Now, I have heard they don’t have those everywhere, so i’m not sure what to use if you can’t get one. TIP: I got this tip from a butcher. if you get a full, untrimmed brisket, get one you can fold as much in half as you can. the tighter you can fold it up, the less fat and more meat it has. you are paying by the pound, so you want the most meat. i always get the untrimmed ones (unless there is a huge sale) because they tend to be more tender and moist once cooked.
Put brisket in a large pan. Brew 2 pots of coffee and pour over the
brisket. Cover and cook for 23 hours at 200 degrees.
Take out and tear brisket apart and scrape off fat. Put in a 9X13
dish. Pour sauce on top and bake uncovered for 1 hour.
- 16 oz. Ketchup
- 3 dashes Tobasco sauce
- 1 (10 oz) can Coke
- 1 tsp pepper
- 2 Tbsp liquid smoke
- 2 Tbsp yellow mustard
- 2 Tbsp Worst. Sauce
- 3 Tbsp brown sugar
Mix sauce as desired, i.e. add more sugar for a sweeter sauce, etc. I usually make a double batch of this to make sure we have saucy meat and to also keep on hand for bbq chicken on the grill….just freeze your leftovers from this meal.
cole slaw and potato recipe…….to be continuted.