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  • Serves: n/a
  • Source: n/a
  • Submitted by: Recipe Group Member
  • Date: n/a

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  • 1 Tbsp vegetable oil (or enough to coat your pot)
  • Pinch of black ground pepper
  • 2 cups water
  • 1 tsp minced onion
  • 1 tsp garlic powder
  • 1 tsp dried rosemary
  • 1 tsp parsley flakes
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp thyme flakes


  1. 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).
  2. Place the brisket in the pot when the oil is medium hot and slowly brown all sides.
  3. After about a 1/2 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.
  4. Servings: 6 to 8
    Submitted by: Recipe Group Member

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