LOCAL ISLAND PORK BRISKET FOR THE SOUP KITCHEN ENJOY DAN"

LOCAL ISLAND PORK RIBS FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1-9 pound cooked pork brisket (recipe to follow)

3 tablespoons vegetable oil

20 bakers potatoes, cubed

4 carrots cut into chunks

4 onions, diced

1 (5 pound) can diced tomatoes

5 garlic cloves, minced

18 cup vegetarian broth

4 spring rosemary

3 bay leaves

RUB:

1/2-tablespoon EACH garlic salt, onion salt, Johnny’s seasoning celery salt, Worcestershire sauce and 1 bottle of barbecue sauce, and 3-0z liquid smoke.

BRISKET DIRECTIONS: (PREHEAT OVEN TO 250 F)

1.   Trim fat from brisket, and then sprinkle meat liberally with all salts.

2.   Line a baking pan with enough foil to seal over the meat.

3.   Put meat on foil lined pan and pour liquid smoke over the meat.

4.   Seal the foil and refrigerate overnight.

5.   The next day drain the meat and sprinkle with Worcestershire sauce.

6.   Cover with foil and bake 6 hours n a 250 F oven.

7.   Then open foil and pour a bottle of barbecue sauce and bake 1 hour.

8.   Let cool and then chopped into bit-size pieces.

SOUP:

1.   In a stock pot add oil over medium-high heat and when sizzling.

2.   Add carrot, onions and sauté for 4-5 minutes.

3.   Add garlic and sauté 1 minute.

4.   Add broth, potatoes, rosemary, bay leaves, and bring to a boil.

5.   Reduce heat cover and simmer for 1 hour.

6.   Add chopped meat and simmer 30 minutes longer.

ENJOY DAN:                                   SING SONGS & PLANT SEEDS!!