I think I am on a roll with dinner lately because this one’s another high-fives-all-around meal!!!

I baked this grass fed beef brisket in my Dutch Oven (the tight-fighting lid being a critical component) on 300 degrees for a few hours today and ohmygoodness, was it good. We were worried about losing power, so we thought we’d cook a hunk of meat in a vessel that retains heat (thus, the Dutch Oven). I used the recipe from Wellness Mama here. Basically, you pierce the roast on all sides with a knife (she said every 1/2 inch, but I probably did it a lot more than that) to physically tenderize the meat. Then you add liquid smoke and Worcestershire sauce and marinate in the fridge for a few days. The recipe said to cook it for 8-10 hours, but this brisket was kinda puny, so it was done after about four hours. I just pulled it out of the oven when it was done and then reheated it at 200 degrees right before dinner. And around the time I was reheating it, I realized we had no veggies, and Kent suggested we use up some potatoes. So, I just cut about six CSA potatoes into very small pieces (to cook faster) and quickly sauteed them with butter on the stove since I didn’t want to delay dinner. Once the potatoes were done I just dumped them in the Dutch Oven in top of the roast while we made a salad and set the table. By the time we served it, the potatoes had soaked up the sauce and it was delish!! We served it with some of Kent’s homemade BBQ sauce and the saurkraut we’re keeping out until the storm passes – in case we lose power and have to keep the fridge closed for a while. If you make this, you won’t be sorry – I promise!