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2-4 pounds beef brisket
2 teaspoons garlic powder
1 teaspoon onion powder
2 teaspoons paprika
2 teaspoons salt
1 teaspoon pepper
1/2 teaspoon Gefen Cumin
1 teaspoon chili or Cayenne powder (optional)
2 tablespoons Gefen Olive Oil
2 cups Gefen BBQ Sauce
3 tablespoons minced garlic or 9 cubes Gefen Frozen Garlic
2 tablespoons brown sugar
2 tablespoons Gefen Olive Oil
1 tablespoon fish-free worcestershire sauce
1/2 tablespoon cayenne pepper (optional for heat)
1 teaspoon salt
48 mini pizza circles (or more)
egg, for brushing
everything spice, for sprinkling
Spray the inside of a crock pot with cooking spray. Place brisket in crock pot.
Combine spice rub ingredients together and pour over the brisket. Drizzle the brisket with oil and rub the spices all over it.
In small bowl mix sauce ingredients together and completely cover brisket with half of the sauce. Refrigerate remaining sauce to use later.
Cover brisket and cook on low for eight to 10 hours, or high for four to five hours.
When brisket is tender, transfer to a nine- by 13-inch tin and shred.
Take two tablespoons of juices from the crock pot and pour it into the remaining sauce from the fridge. Pour about 1/2 cup onto the shredded brisket and mix.
Preheat oven to 375 degrees Fahrenheit.
Defrost the pizza circles slightly on parchment-lined baking sheet. Brush edges with a little water. Place a spoonful of brisket in the center of each dough round. Pinch corners to seal.
Brush each triangle with egg and sprinkle with everything spice.
Bake for about 15 minutes, until golden.
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