Thursday, September 17, 2009

Mesquite Beef Roast

Ever in the mood for some Texas-style beef brisket, but a trip to that great state or even finding good brisket are abit out of your reawch? Here's my take on a simple down-home favorite without all that pesky traveling.

2 T. cumin
1 T. black pepper
2 T. salt
1 tsp. each cayenne and poultry seasoning (yep, that's right - it's for more than just chicken)
6 cloves garlic, crushed
2 medium onions, finely chopped
5-7 lb. beef roast, bone in or boneless (though boneless is easier to slice)
1 1/2 C. beef broth
1 tsp. Tabasco

Combine all but beef, broth, and Tabasco in a small bowl, rub this onto the meat. Add meat and broth to a crockpot sprinkle with Tabasco (to taste), cook over low for 10-12 hours, til meat is tender and falling off the bone.

Serve with BBQ sauce. Serve on a bun, toast, or straight. Goes well with baked beans.

Yields = 12 servings

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