Yesterday was Veteran’s Day. See a Veteran thank that Veteran. That’s how I do it (actually, not just on Veteran’s day – but especially today). So grateful for their fearlessness and sacrifices.
((a little inside scoop … I’m actually writing this post on the 13th
because I wanted to include what I did for Veteran’s day. Hope yours was good + filled with pride for our wonderful Veterans.))
I traveled to Bastrop, a cool little town just outside of Austin to hang out with my friend Johnny. We went to the Heroes and Hot Rods car show which lined the streets of downtown, had dinner at Storehouse – a charming dining place with amazing food and a signature drink called the Bramble that was fantastic, and enjoyed a super chill time.
Sadly, the pics I took of many of the cool cars at the show – went to a land-far-far-away which I have been unsuccessful in retrieving *sigh*.
Pic of the interior design of the Storehouse – it has five star charm for sure.
Farm BQ – Smoked Seasonal Veggies, Spicy Pecan Romesco, Molasses, Gastrique. Outstanding.
COPPER SHOT DISTILLERY – a neighboring super cool place.
Beautiful interior of the Copper Shot Distillery. Seriously well done!
Hello Brisket in the Oven recipe! Fork tender and easy peasy to assemble. The surprise is totally the addition of sauerkraut on top. Believe it or not (Believe it) sauerkraut tastes and looks just like shredded onion.
Playlist is a good one. Hope you give it a listen.
Happy that you’re here. Thank you.
WHEN IS THE LAST TIME YOU WERE OUT OF YOUR COMFORT ZONE?
Brisket in the the Oven
- Prepared (trimmed) 5 pound brisket
- 24 – ounces V8 juice
- 16 – ounces canned sauerkraut, DRAINED
- 2 cups catsup
- 1/2 cup brown sugar
- Lawry’s Seasoned Salt
- Garlic powder
- Onion powder
- Black pepper
Place prepared brisket on foil in a baking pan. Generously (to your personal preference) sprinkle Lawry’s, garlic powder, onion powder and pepper over all and pat down with your hand.
Add catsup, brown sugar and sauerkraut on top of seasoned meat and then pour V8 over all.
Wrap tightly with foil and bake in prepared oven at 250* for 6 – 7 hours until meat is fork tender.
Remove from oven and let rest about 15 minutes still covered in foil.
Then uncover and scrape sauerkraut to the side and slice the tender meat. Arrange sauerkraut on top of slices.
Serve with your favorite brisket sides.
~ Hippie Cowboy recipe box
MUSIC TO YOUR EARS