2 to 3 lb. beef brisket
4 cups vegetable stock
4 cups water
1 tsp. pickling spice
liquid smoke
1 pkg. blackened steak seasoning
salt
1/2 cabbage
10 to 12 mini red skin potatoes
fresh peppers (red, orange, yellow)
1 sweet onion
5 cloves garlic

Mix vegetable broth, water, 1/2 teaspoon of salt and pickling spice in large pan, bring to a simmer. Cut up cabbage, halve potatoes, chunk cut 3/4 of the onion, slice 3 of the garlic cloves, add to broth. Turn off heat on broth mixture.

Rub liquid smoke on both sides of brisket and then rub blackened seasoning onto both sides of brisket, salt both sides (optional). Place into crock pot. Add the remaining onion sliced into rings, slice 1/2 of each pepper into slices. Using a measuring cup, drain enough of the broth mixture to cover the brisket into the crock pot, add the onion and peppers on top of the brisket and the remaining sliced 2 cloves of garlic.

My brisket was thawed, set the crock pot on low for 6.5 hours.

20 minutes before serving, reheat broth and veggies, make mashed potatoes and gravy (or not) and serve with brisket. Cut brisket against the grain. Super moist and flavorful!

Submitted by: Julie McDonough