Herb Encrusted Brisket, Vegetable Skewer, And Red Hots Potatoes Recipe
Make Herb Encrusted Brisket, Vegetable Skewer, And Red Hots Potatoes Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Brisket
Vegetable Skewers
Red Hot Potatoes
Method
Brisket Preparation
- 1
Preheat and Prep
Preheat your oven to 300°F (150°C). Pat the brisket dry with paper towels and place it on a cutting board.
- 2
Season the Brisket
In a small bowl, mix together olive oil, garlic powder, onion powder, thyme, rosemary, salt, and black pepper. Rub this mixture all over the brisket, ensuring it’s well coated.
- 3
Sear the Brisket
Heat a large skillet over medium-high heat. Add the brisket and sear it on all sides until browned, about 3-4 minutes per side.
- 4
Vegetable Skewers Preparation
- 5
Prepare the Vegetables
While the brisket is roasting, wash and cut bell peppers, zucchini, and red onion into bite-sized pieces. Leave cherry tomatoes whole.
- 6
Assemble the Skewers
In a large bowl, toss the vegetables with olive oil, salt, and pepper. Thread them onto skewers, alternating between the different types of vegetables.
- 7
Red Hot Potatoes Preparation
- 8
Prepare the Potatoes
Wash the baby red potatoes thoroughly and cut any larger ones in half to ensure even cooking.
- 9
Season the Potatoes
In a large bowl, combine the potatoes with olive oil, paprika, garlic powder, salt, and pepper. Toss until the potatoes are well coated.
- 10
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet and roast in the oven (at 300°F/150°C) for about 30-40 minutes, or until fork-tender.