Recipes

Brisket Chili

Ingredients

Non-trimmed brisket 5 cups cube

Great Navy Bean 1 can

Cannellini 1 can

Whole Stewed Tomatoes 2 cans

Verde 2 cups

Bay Leaves 10

Garlic powder 2 teaspoon

Onion powder 2 teaspoon

Roasted garlic clove 1

Beer 24 ounces or more to taste

Yellow or Red pepper 1 cup diced

Red pepper 1 cup dicedLeak 1 cup diced

Shallots ½ cup

Olive Oil 1 ounce

Cooking Utensils Required

10-inch 5-quart Stew pot with lids*

10-inch skillet

20-inch aluminum foil

Heat resistant spatula or wooden spoon

Measuring cups

Measuring spoons

Knife

Cutting Board

Kitchen Towel

Oven Mitt

Strainer

*Needs to have a cover for the stew pot do not leave uncovered for simmering reasons.

Directions

1.      Drained and rinse Navy beans and Cannellini into the strainer. Once rinse, place into 10-inch pot at medium to high heat.

2.      Preheat oven for 350 degrees.

3.      Two cans of whole stewed tomatoes and Verde into the pot.

4.      Bay leaves*, garlic powder, onion powder, and 12-ounce beer add to pot.

5.      Cut the top off garlic clove 1/4-inch

6.      20-inch sheet of an aluminum foil, take garlic clove place in center of the aluminum foil. Drizzle olive oil, pinch of salt and pepper.

7.      Take the corners of the aluminum foil in and cover the clove. Place in oven for 15 minutes or until golden brown.

8.      10-inch skillet place on medium heat applied 1 ounce olive oil to coat the pan. Bring to smoke point.

9.      Add the peppers first, sauté for a minute.

10.   Add Leaks and Shallots sauté until golden brown then place to the side.

11.   Allow Pot to boil bring down to covered simmer and add the peppers, leaks, and shallots. Cover and simmer for fifteen minutes or until thicken. Stir every five minutes.

12.   Once thicken, add the 5 cups of Brisket and garlic clove.  Stir and add 12 more ounces of beer. Cover and simmer, stir, and allow it to thicken for an additional five minutes. Pulled the bay leaves out. Then served.

*Advisement: Bay leaves to be wrapped in a coffee filter and rubber band do not place loosely in pot. Spice pouch.

Take one Salmon filet cut the belly off.

Skin the filet.

Cut into strips with the grain.

In a medium size bowl mix

Two Tablespoons Gochojang past. Or two ounses of BOO! YAA! Gochojang flaver sauce.

One and half cups V8.

One Teaspoon White pepper.

One Tablespoon minced garlic and wisk.

Place Salmon strips into marinade rap and put into frigidaire for four houers.

Set dehydrater to 140 degrees for nine hours.

Place salmon stripes on the trys put the lid on and wait.