-8-
HICKORY SMOKED BRISKET
1 (3 to 4 pound) beef brisket
1
⁄
2
cup liquid smoke
1
⁄
2
teaspoon each celery salt, garlic salt and onion powder
Place brisket on a large piece of aluminum foil. Sprinkle generously with
1
⁄
4
cup of
liquid smoke and
1
⁄
2
teaspoon each of celery salt, garlic salt and onion powder. Wrap
well and put into stoneware. Cover and cook on
LOW
8–12 hours (
HIGH
: 4–6
hours). Slice brisket into thin slices. Serve warm with juices poured over each slice.
Makes 12 to 14 servings.
CORNED BEEF AND CABBAGE
3 carrots, cut into thick slices
1 (3 pound) corned beef brisket
2 medium onions, quartered
1 cup water
1
⁄
2
to 1 small head cabbage, cut into wedges
Put all ingredients, except cabbage wedges in slow cooker in order listed.
Cover and cook on
LOW
8–10 hours (
HIGH
: 5–6 hours). Add cabbage wedges to
liquid, pushing down to moisten. Turn to
HIGH
and cook and additional 2–3 hours.
Makes 12 to 14 servings.
FAJITA STEAK ROLLS
2 beef top round or flank steaks, about 1 to 1
1
⁄
4
pound each, cut
1
⁄
4
" thick
1 tablespoon olive oil
1 medium onion, chopped
1
⁄
2
cup green bell pepper, chopped
1
⁄
2
cup red bell pepper, chopped
2 tablespoons fresh cilantro, minced
2 cloves garlic, minced
2 tablespoons lime juice
1 jalepeno pepper, seeded and minced
1 can (2 ounces) green chilies, chopped
1 cup salsa or picante sauce, divided
Rub both sides of meat with olive oil. Combine remaining ingredients except salsa in
mixing bowl and blend well. Measure out about
1
⁄
2
of vegetable mixture and set
aside for later use. Spoon remaining vegetable mixture evenly over each steak. Roll
steaks, beginning at narrow end, jelly-roll fashion. Tie with kitchen string. Place beef
rolls in Crock-Pot
®
. Spoon
1
⁄
4
cup salsa evenly over beef rolls. Cover and cook on
LOW
for 8–10 hours (
HIGH
: 4–5 hours). Meanwhile, stir
1
⁄
4
cup salsa into reserved
vegetable mixture. Cover and refrigerate. Spoon remaining
1
⁄
4
cup salsa over beef
rolls during last 15 minutes of cooking. Slice steaks into serving portions and accom-
pany with vegetable-salsa mixture. Makes 8 servings.
