Soak in milk and melted butter for 15-20 minutes before cooking
Place on grill for 2-3 minutes per side or until desired crispiness is reached
TIP: Use a brick on top of the crab for more even cooking
Enjoy!
Beef Brisket
1 – 4 pound beef brisket – first cut
olive oil
kosher salt
4 large garlic cloves
4 large carrots cut into chunks
3 celery stalks cut into chunks
2 onions cut into chunks
1 bunch of parsley
2 cups red wine
3 bay leaves
1 16-ounce can of tomatoes
Preheat oven to 325 degrees
Mash garlic, add ½ tsp of salt, bay leaves, chopped parsley, 4 tsp olive oil
Season the brisket with salt and pepper
Place in large roasting pan over medium high flame and sear meat on both sides
Remove from stove
Lay the vegetables around the meat, add the mashed garlic mixture
Add tomatoes and red wine
Bake for 3-4 hours basking every 30 minutes with pan juices. When the beef is tender and the juices run clear after pierced with a fork, it is done
Remove brisket to a cutting board and let rest for 15 minutes
Scoop vegetables out of roasting pan and arrange on platter
Skim fat from the pan juices and thicken if you like for a nice gravy
5 pounds corned brisket of beef
6 peppercorns, or packaged pickling spices (in most cases this should be included with your corned beef)
3 carrots, peeled and quartered
3 onions, peeled and quartered
1 medium-sized head of green cabbage, quartered or cut in wedges
Melted butter (about 4 tablespoons)
1 Bunch of Parsley
Place the corned beef in water to cover with the peppercorns or pickling spices
Cover the pot or kettle, bring to a boil, reduce heat and simmer 5 hours or until tender, skimming occasionally
During the last hour, add the carrots and onions and cover again
During the last 15 minutes, add the cabbage
Transfer meat and vegetables to a platter and brush the vegetables with the melted butter
Serve with boiled parsley potatoes, cooked separately
(The juice from the corned beef can be saved as a stock for pot roasts etc.)
