Minty Brisket

I'm not a steak person, but I love Brisket! It's so easy because it just cooks itself. You can put it on the stove and forget about it, literally because the longer it cooks the more tender it gets.

The meat will have a minty taste, but I thought the flavors blended nicely. No, this was delish!! El said it reminded him of gum and didn't care for it. BUT, he just likes salt.

I know my recipes are vague, I'm sorry! Unless I'm baking, I don't measure anything.

Minty Brisket

Rub your beef with Garlic Powder and a little bit of Salt and Pepper. Brown a little bit of oil on both sides. Fill the pan with water til it reaches the meat half way. Bring to a boil, then let it simmer for about an hour. Then to the broth add 1 1/2 TBSP of chopped fresh chives. 2 "stalks" of fresh mint, whole; and 1 lemon, sliced. Continue to simmer for at least 2 hours til meat is fork tender.

You can leave the mint and lemon in, but I removed them to make a simple gravy. Mix equal parts flour and cold water and slowly add to boiling broth.

I wanted to serve it with this, but I couldn't make it to the store so we just had french fries. I will make these potatoes tonight with the leftovers and some asparagus cooked in garlic and olive oil. Yumm!