Tangy Tomato Brisket, Pan Fried Kale & Twice Baked Taters

I really really really wanted this meal to turn out perfect - it wasn't bad but it just wasn't as good as I had hoped. I really think I cooked the brisket for too long.. it was dry but the flavor was really good. I have a tendency to forget to adjust the cook time based upon the measurement of meat I am cooking when I cut back the recipe. This is what had happened here - the original recipe called for 7 hours of cook time for 5 lbs worth of meat... I had 1 1/2 lbs so you see the dilemma. Otherwise everything else was very tasty and I would make it again using the correct cooking time.

Tangy Tomato Brisket

Serves 4

Tangy Tomato Brisket, Pan Fried Kale & Twice Baked Taters

ingredients

• 1-1/2 lb flat cut brisket

• 12 oz bottle chile sauce (I used Heinz)

• 1 dry onion soup mix packet

• several dashes of hot sauce (optional)

directions

1. Mix the sauce, onion soup mix and 1 cup of water in a small bowl. Place brisket in a dutch oven and pour the sauce on top, flip the brisket so it is well coated.

2. Cook in oven (covered) on 275º for 4-5 hours or until brisket is tender.

3. Slice and place meat back into dutch oven and coat with sauce, add a few dashes of hot sauce to the mix. Keep warm until ready to serve.

Tangy Tomato Brisket

Pan Fried Kale  

Serves 4

ingredients

• 1 large bunch kale, washed, stemmed & torn into pieces

• 5 cloves garlic, sliced thinly

• EVOO

• Kosher Salt & Freshly Cracked Black Pepper

directions

Heat the EVOO in a large cast iron skillet over medium-high heat. Add the kale and using tongs stir to coat in the oil. Continue cooking for 1-2 minutes then add garlic, S&P and keep stirring for another minute or two. Remove from heat and serve.

Twice Baked Taters    

Serves 4

Twice Baked Taters

ingredients

• 6-8 potatoes (I had a few different kinds on hand so I just used all of them)

• 4 oz cream cheese at room temperature

• 1-2 Tbsp EVOO

• 1 1/2 cups shredded pepper jack cheese

• 1/2 cup sour cream (light)

• 1 Tbsp chopped fresh chives

• 1 clove garlic, minced

• 2 roasted green chiles, seeded & roughly chopped

• Kosher Salt & Freshly Cracked Black Pepper

directions

1. Preheat hte oven to 375º. Drizzle potatoes with EVOO and rub with your hands to coat them evenly. Roast until they are tender and skin is crisp. This time will vary from 25 minute to an hour depending on how big your taters are!

2. Use a spoon and scoop out the insides leaving a little cup to stuff the mixture back into each potato. 

3. In a bowl combine the cheeses, sour cream, chives, chiles, garlic, S&P to taste with the scooped out potatoes and mash until very smooth. Taste and add seasonings that you see fit here. 

4. Scoop the mixture back into each potato and bake for 20-25 minutes until golden on top.

Enjoy!

This recipe was adapted from Pioneer Woman.