1 (3 To 4 Pound) Brisket
1 Tablespoon Vegetable Oil (or Enough To Coat Your Pot)
Pinch Of Black Ground Pepper
2 Cups Water
1 Teaspoon Minced Onion
1 Teaspoon Garlic Powder
1 Teaspoon Dried Rosemary
1 Teaspoon Parsley Flakes
1 Teaspoon Dried Oregano
1 Teaspoon Paprika
1 Teaspoon Thyme Flakes
Preparation:
If Possible Use Non-stick Pot. Coat Your Meat With The Ground Pepper (i Do Not Use Salt, But You Can If You Like, Not Too Much).
Place The Brisket In The Pot When The Oil Is Medium Hot And Slowly Brown All Sides.
After About A ½ Hour Add All The Above Spices To The Pot, (try To Coat The Meat With The Spices, As Well) Then Add The Two Cups Water (or Enough To Cover The Meat), Cover The Pot And Cook Over Low Heat For About 3 To 4 Hours Or Until The Meat Is Fork Tender. You’ll See The Results Are Wonderful.
Makes 6 To 8 Servings.
You can serve with your family and friends.
