Texas Brisket

Ingredients

• 2 tablespoons chili powder
• 2 tablespoons salt
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon black pepper
• 1 tablespoon sugar
• 2 teaspoons dry mustard
• 1 crushed bay leaf
• 4 lbs trimmed beef brisket
• 1 1/2 cups beef stock

Directions

Preheat the oven to 350 °F.

Make a dry rub by combining chili powder, salt, garlic and onion powders, black pepper, sugar, dry mustard and bay leaf. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour.

Add beef stock and enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300 °F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.

Trim the fat and slice meat thinly across the grain. Top with juice from the pan.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. We have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

From: https://www.pauladeen.com/recipe/texas-oven-roasted-beef-brisket/

Slow Cooker White Chicken Chili (W30)

INGREDIENTS

• 1 ½ lbs. Boneless, skinless chicken breasts or thighs
• 1 Tbsp. ghee or avocado oil (for stovetop version only)
• 1 medium onion, diced
• 1 medium bell pepper, any color
• 1 small jalapeno, seeds and membranes removed and finely diced
• 6 cloves garlic. minced
• 2 ½ tsp. ground cumin (add more to taste)
• 1 tsp. dried oregano
• 2 tsp. chili powder (add more to taste)
• 1 tsp. sea salt
• ¼ tsp. black pepper
• 4 cups organic chicken broth (or homemade bone broth) for thicker soup reduce broth to 2-3 cups
• 1 14-ounce can full-fat coconut milk
• Juice of ½ lime
• ½ cup fresh cilantro, chopped
• Fresh cilantro and lime wedges for garnish, optional

Slow Cooker Directions

1. Add onion, peppers, garlic and spices (cumin through black pepper) to the bottom of a slow cooker. Arrange chicken on top of vegetables in a single layer.
2. Add broth and place lid on slow cooker.
3. Set heat to LOW and cook 7-8 hours or until chicken is done and vegetables are tender.
4. Remove chicken from slow cooker and shred with two forks. Return chicken to slow cooker.
5. Turn heat to HIGH. Add coconut milk, stir and replace lid. Continue heating an additional 10-15 minutes or until soup is heated through.
6. Stir in lime juice and cilantro. Taste and adjust seasonings as desired. Serve in bowls garnished with chopped cilantro and lime wedges, if desired.

From: http://therealfoodrds.com/slow-cooker-white-chicken-chili/