Ingredients:
1 lg beef brisket, trimmed
2 med onions, chopped
1 bell pepper, chopped
3 stalks celery, chopped
4 toes garlic, minced
2 tbsp butter
1 bunch green onions, chopped
2 tbsp parsley
seasonings to taste
1 cup seasoned bread crumbs
1 lb crawfish tails
Directions:
Slice the brisket down the center to make a pocket. The brisket will have two flaps still connected at one end. Season the inside to taste.
To make the stuffing, sauté' onions, bell pepper, celery, garlic and seasonings in butter for about 20 minutes. Add crawfish tails and sauté for 10 minutes more. Add up to ½ cup of the water if needed to keep from drying out. Stir in the green onions, parsley and breadcrumbs until mixture is the consistency of thick paste. Turn off heat and let mixture cool. When cooled, spread the mixture on the bottom flap of the brisket. Place the top flap over the stuffing and close the pocket. Season the outside to taste. Place in a baking pan; cover top with aluminum foil and place in a 325-Degree oven. Bake for 4 hours. To serve, slice meat ACROSS the grain and serve with gravy from the pan.
