Slow Cooker Beef Brisket

Ingredients 

One 4-pound first cut brisket, excess fat trimmed
Salt and freshly ground black pepper 
2 tablespoons olive oil 
One 6-ounce can tomato paste 
2 cups vegetable broth 
1 tablespoon Dijon mustard 
3 red onions, quartered 3 carrots, peeled and cut into thirds 
6 cloves garlic, smashed 
2 tablespoons apple cider vinegar 
2 tablespoons Worcestershire sauce 
2 bay leaves

Directions 

Sprinkle the brisket on both sides with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the brisket (slice it in half lengthwise if too large for the skillet) and cook until browned on both sides, 4 to 6 minutes per side. Remove from the pan and set aside. 

Stir the tomato paste into the pan and cook until heated through, about 2 minutes. Add the mustard and 1 cup of the vegetable broth; scrape the bottom of the pan with a wooden spoon to remove any browned bits. Carefully transfer the liquid to a slow cooker, along with the onions, carrots and garlic. Then add the brisket, vinegar, Worcestershire, bay leaves, and the remaining 1 cup broth. Cook on low until the brisket is very tender, about 8 hours. 

Remove the brisket to a platter and let rest for 20 minutes. Meanwhile, strain the cooking liquid, season it with salt and pepper, and keep warm. 

Slice the brisket against the grain and serve it with the sauce. 

Source: Food Network

Fried Okra Southern Style

1-1/2 cups sliced fresh or frozen okra, thawed

3 tablespoons buttermilk

2 tablespoons all-purpose flour

2 tablespoons cornmeal

1/4 teaspoon salt

1/4 teaspoon garlic herb seasoning blend

1/8 teaspoon pepper

Oil for deep-fat frying

Additional salt and pepper, optional

Directions

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture.
• In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.