LEAH CHASE'S BRISKET AND SPICY RICE SALAD

Spicy Rice Salad and Brisket

Rice Salad

3 cups long-grain rice

1 Bay leaf

1 cup chopped celery

1/2 cup green bell pepper diced

1/2 cup minced red bell pepper

2 jalapeno peppers "" seeds removed, chopped finely

3 green onions - bottoms and tops chopped

2 tablespoons chopped parsley

1 cup mayonnaise

1/4 cup yellow mustard

Salt and pepper

Cook rice until tender in boiling water; strain water off rice. Let rice cool and place in refrigerator for 30 minutes. In large bowl mix chilled rice and all other ingredients. Toss and serve on lettuce leaf.

Brisket

5 lbs. brisket, well trimmed

2 tablespoons fresh thyme leaves

1/2 cup vegetable oil

1 tablespoon black pepper

1 teaspoon paprika

4 cloves garlic, mashed and chopped

1 cup chopped onions

1 cup chopped bell pepper

2 tablespoons chopped parsley

1 tablespoon salt

1 cup red wine

3 cups water

Mix oil, thyme leaves, salt, pepper and paprika. 

Rub mixture over the brisket. Heat skillet, place well-seasoned brisket in hot skillet; lightly brown on each side. Remove brisket from skillet and place in roasting pan.

In skillet, add onions, bell pepper and garlic. 

Stir well and cook for about five minutes; add water and wine to skillet. Bring to a boil.

Pour mixture over brisket, cover with foil and cook for 1 ½ hours.