Sriracha Brisket with Peperoncini Peppers
 

This recipe came out so good, thought I'd share:

photo os here: http://i217.photobucket.com/albums/...rs.IMG_5185.jpg

INGREDIENTS:

2½ lb. piece of beef brisket (or chuck roast).
1½ oz. onion, sliced
3 pickled peperoncini peppers, stemmed and slivered or sliced (or more for spicy)
2 tsp. Sriracha sauce
¼ tsp. coarse black pepper
¼ tsp. each dried thyme leaves, onion powder, garlic powder
2 sprigs parsley, chopped
4 T. (½ stick) unsalted butter

DIRECTIONS: Preheat oven to 325º. Place brisket in baking pan, fat side down. Mix pepper, thyme, onion powder and garlic powder in a saucer and stir. Sprinkle over all surfaces of the meat (I don’t bother with the fatty side that is down). Spread the onion slivers over the top surface. Next lay the slices of peperoncini peppers on top. Drizzle the Sriracha sauce sort of zig-zag over the top, like chefs do dessert sauces on a dessert plate. You can add a dash of salt last, but I find it is actually not needed on this roast. Dot the top of the roast with the butter. Cover pan and pop into 325º oven for a total of about 3 hours. As the roast cooks, the butter melts into the pan juices, using a brush, baste the meat gently with the pan juices every hour and right before serving. If the pan juices are evaporating, add a dab of water to loosen all that flavor goodness to make your pan juices come alive again. Pairs nicely with a bowl of cauliflower mash and green beans. I’m talking comfort food here, folks.:)

NUTRITIONAL INFO: Makes 6 servings (approx. two ¼” slices each). Each serving contains approximately:

470 calories
31.43 g fat
1.71 g carbs, 0.20 g fiber, 1.51 g NET CARBS
43 g protein
155 mg sodium