Cowboy brisket served in a variety of ways

This delish dish was featured in an article from Country Living which recommended serving it in 5 different ways:

1.  Tacos: top brisket with pico de gallo, cheese, sour cream

2.   Open face sandwiches: combine shredded cabbage, carrots and diced cucumber in ranch dressing, add to brisket in sandwich

3.   Baked sweet potatoes:  wilt spinach in garlic butter; split roasted sweet potatoes, fill with brisket
and spinach, dollop with sour cream, sprinkle with bacon and diced red onion.

4.   Pizza:  spread pizza dough with barbecue sauce, sprinkle with brisket, pepper jack cheese, red
onion, red bell peppers, bake, and just before serving, sprinkle with cilantro.

5.    Ravioli:  toss brisket with hot cooked cheese ravioli, fresh arugula, parsley and grape tomatoes,
sprinkle with grated parmesan.


We made the tacos and sweet potatoes.  Yummy!


This is an interesting way to do your main cooking once, and then have creative and varied leftovers the next few days.

Romulo Yanes

Yields: 15

Total Time: 8 hr 10 min

Prep Time: 15 min

Ingredients

U.S.

Metric

Conversion chart

• 2 tablespoon(s) cowboy rub, (such as McCormick Grill Mates)
• 1 tablespoon(s) dark brown sugar
• 2 teaspoon(s) smoked paprika
• 1 1/2 teaspoon(s) kosher salt
• 1 teaspoon(s) ground cumin
• 1 (6-pound) flat-cut brisket
• 1 large sweet onion, sliced
• 3 clove(s) garlic, minced
• 1 cup(s) chopped fresh cilantro

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Directions

1. Stir together first 5 ingredients. Trim fat from brisket leaving a thin layer; cut into 3-inch chunks.
2. Rub brisket pieces evenly with spice mixture. Arrange meat on top of onions and garlic in a lightly greased 5- to 6-quart slow cooker.
3. Sprinkle with cilantro. Cover and cook on low 8 to 9 hours or until brisket pieces shred easily with a fork.
4. Serve brisket drizzled with small amount of cooking liquid, or cover and chill up to 4 days.