Lord, I pray my heart turns to you. Don’t let me be caught up in this pandemic and the negative hustle and bustle. As the world around me is spinning out of control, in the mighty name of Jesus, I pray for the celebration of love, hope, and peace from You.

Today I am serving brisket tacos, refried beans, Spanish rice, guacamole, salsa, sangria, and blackberry moonshine.

Wash the meat in lukewarm water.  Trim the excess fat, leave a 1/2 inch thick layer of fat on top.  Pour a couple of teaspoons of garlic oil into the roaster oven.Season the brisket with salt, pepper, granulated garlic, granulated onions, cumin, dry onion soup mix.  Massage the seasoning into the meat. Don’t skimp on the seasonings, especially the salt and pepper. Add a couple of tablespoon of oil to a cast iron skillet; sear the meat on both sides.  Remove from the skillet.  Punch holes in the meat on both sides and insert slices of fresh garlic.  Put the meat in the roaster oven, fat side up, set the temperature to 250 degrees.  In the same skillet, you seared the meat in add sliced onions, chopped carrots, celery, and garlic.  Carmelize the vegetables, add them to the roaster oven with the meat.  Add beef stock, Worcestershire sauce, and some liquid smoke.  Put the top on the roaster oven and cook for approximately 8 hours or until the meat is tender, meaning you can cut it with a fork. 

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