mitchell
Crash Test Dummy
You can use a pressure cooker or an oven to cook this one.
1 -- 4# to 8# Beef Brisket or Blade or Chuck Roast with or without bones
Seasoning Mix:
4 teaspoons onion powder
4 teaspoons garlic powder
2 heaping teaspoons paprika (you can add 1/2 teaspoon of hot Hungarian paprika if you like hot in addition to the regular paprika)
Ingredients:
20 to 30 garlic cloves, peeled and left whole
2 14 1/2oz. cans beef broth
1 1/2 tablespoons green peppercorns
1 1/2 tablespoons pink/red peppercorns
1/4 cup olive oil or veggie oil (pressure cooker only)
Combine seasoning mix and rub it into the meat well. Let sit for about 10 minutes.
Pressure cooker instructions:
Pour oil into pressure cooker and heat till hot, about 3 to 4 minutes. Add the meat and brown on both sides, about 4 or 5 minutes each side. Pour the broth into cooker and add in the peppercorns and garlic. Cover, set control at 15 and cook for 40 to 55 minutes after control jiggles or gauge reaches 15. Cool cooker normally for 5 minutes and place under faucet to bring down temp or cool until pressure is reduced completely normally. Serve with gravy from pan on mashed potatoes or rice.
Oven Instruction:
Pre heat oven to 375 degrees. Spray oven roaster with veggie spray (Pam type). Put in meat and add the remaining ingredients. Cover with foil and bake for 20 minutes per pound. Remove foil and continue to back for another 7 to 10 minutes per pound. Baste every 15 minutes with pan juices. If pan juices are drying up add some more beef broth or water to the pan. Keep at least 1/4 inch of juices in pan at all times. Let sit for 10 minutes in oven before serving with juices left and mashed potatoes and rice.
I would recommend making a bigger one than you would normally eat to have left overs for another nights easy meal. You can use the remainder for making BBQ sandwiches for another dinner. Pour BBQ sauce over meat and heat covered in a microwave or oven until hot. Serve on hamburger buns or French bread with fries and a salad.
Kath
1 -- 4# to 8# Beef Brisket or Blade or Chuck Roast with or without bones
Seasoning Mix:
4 teaspoons onion powder
4 teaspoons garlic powder
2 heaping teaspoons paprika (you can add 1/2 teaspoon of hot Hungarian paprika if you like hot in addition to the regular paprika)
Ingredients:
20 to 30 garlic cloves, peeled and left whole
2 14 1/2oz. cans beef broth
1 1/2 tablespoons green peppercorns
1 1/2 tablespoons pink/red peppercorns
1/4 cup olive oil or veggie oil (pressure cooker only)
Combine seasoning mix and rub it into the meat well. Let sit for about 10 minutes.
Pressure cooker instructions:
Pour oil into pressure cooker and heat till hot, about 3 to 4 minutes. Add the meat and brown on both sides, about 4 or 5 minutes each side. Pour the broth into cooker and add in the peppercorns and garlic. Cover, set control at 15 and cook for 40 to 55 minutes after control jiggles or gauge reaches 15. Cool cooker normally for 5 minutes and place under faucet to bring down temp or cool until pressure is reduced completely normally. Serve with gravy from pan on mashed potatoes or rice.
Oven Instruction:
Pre heat oven to 375 degrees. Spray oven roaster with veggie spray (Pam type). Put in meat and add the remaining ingredients. Cover with foil and bake for 20 minutes per pound. Remove foil and continue to back for another 7 to 10 minutes per pound. Baste every 15 minutes with pan juices. If pan juices are drying up add some more beef broth or water to the pan. Keep at least 1/4 inch of juices in pan at all times. Let sit for 10 minutes in oven before serving with juices left and mashed potatoes and rice.
I would recommend making a bigger one than you would normally eat to have left overs for another nights easy meal. You can use the remainder for making BBQ sandwiches for another dinner. Pour BBQ sauce over meat and heat covered in a microwave or oven until hot. Serve on hamburger buns or French bread with fries and a salad.
Kath