SMOKED BEEF BRISKET WITH CABBAGE AND CARROTS

 
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I have enjoyed finding different ways to use the delicious Smoked Beef Brisket (Beef Bacon) that Clarion Farms has been producing. I recently got a Smoked Brisket that was unsliced, and initially I wasn’t sure how I was going to use it. Then, I had the idea to use it the same way I would a brisket for corned beef. This recipe is perfect for an all day cook when you are at work, in a tree stand, or just enjoying some time relaxing at home. The result is reminiscent of traditional corned beef, but with a slight smokiness that greatly adds to the depth of flavor. We served this with mashed potatoes, but buttered egg noodles would be a great choice as well. Next time you see one of the unsliced briskets, give this one a try.


Preparing The Meal

Place the brisket in a crock pot, and surround with the carrots, cabbage, onions, garlic, and caraway seeds. Add enough water to cover the meat about half way. Place the lid on the crock pot and cook for 6 to 8 hours.

When the brisket is nearly done, begin making your favorite mashed potatoes. Alternatively, you could serve with buttered egg noodles. The brisket will be ready when it is tender enough to easily pull apart. Season with salt and pepper to taste.

To serve, scoop a serving of mashed potatoes into a bowl and top with a slice of butter. Then, scoop your desired amount of meat and vegetables onto the potatoes. Enjoy immediately.

The Ingredients

  • 1 Smoked Beef Brisket, Whole (Unsliced)

  • 4 Large Carrots, Sliced

  • 1 Medium Yellow Onion, Sliced

  • 1 Medium Head of Cabbage (red or Green), Sliced

  • 2 Cloves Garlic, Chopped

  • 2 Teaspoons Caraway Seeds (Optional)

  • Kosher Salt

  • Fresh Ground Black Pepper

To Serve

  • Mashed Potatoes

  • Egg Noodles

 
Ty Kepler