Oven Barbecued Brisket

For the Sauce:
1 C tomato ketchup
2 Tbsp apple cider vinegar
4 cloves of garlic through the press
1 T prepared mustard
2 tsp liquid smoke (I prefer mesquite, but they also have hickory)
1/4 tsp hot pepper flakes
1/2 tsp cumin
1 T olive oil
1/4 cup brown sugar
1/4 cup honey
pinch of thyme
pinch of marjoram
pinch of oregano

• Preheat oven to 300 F (remember the secret to good brisket is low and slow.) 
• Rinse brisket under cold water and pat dry w/ paper towel.  
• Season generously with salt and pepper. 
• Sear on all sides in frying pan with a bit of oil to seal in the juices.  
• Place in casserole dish with fat side up. 
• Do not trim all the fat off, as this is a necessary ingredient to making good brisket.

Top with:

1/2 onion - thinly sliced red onion in rings

Combine ingredients for the sauce and whisk to blend.  Pour over the brisket.

• Seal the brisket with tin foil so that no steam can escape
• Place in oven and cook for about 3 hours.  
• Remove foil.  

2 cups small red potatoes, cut into quarters
1 cup baby carrots

• Add potatoes and carrots and continue to cook for an additional 1 1/2 hours until veggies are tender.  
• Check periodically to ensure there is enough liquid left in the pan, adding a little beef broth to the pan if necessary.

Remove from oven and let sit for a few minutes before slicing.

Chicken and Leek Casserole

2 good size leek - sliced
1 large onion diced
4 cloves of garlic minced
1 can of chicken (or about 2 cups of cooked chicken, shredded)
1 Tbsp fresh parsley (1 tsp dry)
1 sprig of thyme (1/2 tsp dry)
1 sprig of marjoram (1/2 tsp dry)
1 tsp mustard powder
1 tsp curry
1/2 tsp turmeric
1/2 tsp seasoning salt such as Adobe with cumin
1/2 tsp ground coriander
pepper from the mill to taste
1 C shredded Mexican blend cheese
1/2 C mayonaise or Miracle whip
2 oz cream cheese
1/2 cup heavy cream (or milk - which I didn't have on hand)
8 oz wide egg noodles boiled and drained.
1 1/2 cups of crushed potato chips.
Olive Oil

Grease a casserole dish. Preheat oven to 350 F (175 C)

Heat skillet on stove adding enough olive oil to sautee onion, leek and garlic.  Simmer onions and leek until very tender, adding garlic at the very end. Add herbs.  Add mayo, cream cheese and cream, stirring all the while.  Add cheese.  Your sauce should be the consistency of clam chowder. Taste to see if any additional salt is needed.

Mix sauce with noodles and pour into casserole dish.  Top with crushed potato chips.  Bake at 350F/175 C for 25-30 minutes until bubbly.

This is what happens when you are forced to get creative with stuff you have on hand. :-)