Smitten Kitchen's Tangy Spiced Brisket
Way back in October I was thrilled to be invited to a "Farminista's Feast" hosted by Karen Pavone, a wonderful local food writer. The potluck Feast was at the beautiful Farm Girl Nursery in Novato. It was a truly amazing evening as carefully described and photographed by Karen on her blog, Farminista's Feast.
Since all of the ladies invited to the Feast were someway connected to the slow food movement I felt a bit of pressure (OK, a lot of pressure) to bring a dish that not only would transport well to the potluck, but that would showcase our amazing Stemple Creek Ranch beef.
I chose a recipe I had never used before from a food blog that I have been a long time fan of - Smitten Kitchen. Perhaps it was risky to try a new recipe, but I had all the faith in world that Deb from Smitten Kitchen wouldn't let me down. And I can assure you, she did not!
The Tangy Spiced Brisket was truly perfect. I made the brisket in a slow cooker and we enjoyed the leftovers just as much as the iniital servings. For the most part I followed the receipe, but I did cut back a bit on the ketchup, chili sauce, and brown sugar. I think the recipe would work just as well for other cuts of beef like a chuck roast or pot roast, give it a try and tell me what you think.
Our grass fed & finished Beef Brisket is a seasonal item. Please check our web store for availability.Print Recipe