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  • 5/28 Nat Brisket Day - 1

    From Dave Drum@1:18/200 to All on Thursday, May 26, 2022 15:36:55
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brisket in Natural Gravy
    Categories: Beef, Vegetables
    Yield: 10 Servings

    4 lb Beef brisket
    4 md Onions; sliced thin
    4 Carrots; slice in 1/2" coins
    2 Bay leaves
    6 cl Garlic; crushed
    2 ts Salt
    1/4 ts Fresh ground pepper
    4 c Water; approx

    This brisket is better if prepared a day ahead and
    refrigerated over night; so that the congealed fat can
    easily be removed. The brisket and strained juices
    should be reheated together...

    Set the oven @ 375ºF. Place the brisket together with
    the onions carrots, bay leaves, garlic, salt & pepper,
    in heavy duty Dutch Oven or heavy roasting pan with a
    tightly fitting cover. Add enough water to just cover
    the meat. Cover tightly and cook in preheated oven for
    2 1/2 to 3 hours, until the brisket is fork tender.

    Remove the brisket to a platter. Strain the pan juices
    and discard the carrots and onions, or save and serve
    as a vegetable side dish. Reheat the pan juices in a
    saucepan.

    Slice the brisket and serve the pan juices in a gravy
    boat. Serve with kasha Varnishkes, or mashed potatoes.
    The left over brisket makes wonderful sandwichs.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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    * Origin: Outpost BBS * Johnson City, TN (1:18/200)
  • From Dave Drum@1:18/200 to All on Sunday, May 28, 2023 03:35:40
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chilli-Beer Brisket Over Wild Rice Amadine
    Categories: Beef, Rice, Nuts, Beer, Chilies
    Yield: 8 Servings

    2 1/2 lb Beef Brisket
    1/2 c Diced Onion
    1 ts (ea) Salt & pepper
    1/4 ts Garlic powder
    12 oz Bottle chilli sauce
    12 oz Bottle beer

    MMMMM---------------------WILD RICE AMADINE--------------------------
    2 tb Slivered almonds
    1 1/2 tb Chopped green pepper
    1 tb Chopped onion
    1 tb Chopped chives
    1/3 c Butter
    2 2/3 c Hot water
    1 ts Instant beef bouillon
    4 1/2 oz Wild rice

    MMMMM-------------------------GARNISHES------------------------------
    2 md Ripe tomatoes; sliced
    Parsley Sprigs

    Place beef brisket, fat side down, in deep roasting pan.
    Sprinkle brisket with onion, salt, pepper and garlic powder.
    Pour chili sauce over brisket. Cover tightly and cook in
    slow oven (325ºF.) for 3 hours. Pour beer over brisket.

    Increase oven temperature to moderate (350ºF.) and continue
    cooking, covered, 30 minutes. Place brisket on large serving
    platter and surround with Wild Rice Amadine.

    Garnish with sliced tomatoes and parsley. Slice brisket very
    thin and serve with hot cooking liquid.

    While beef is cooking in oven make the Wild Rice Amandine.

    Cook almonds, green pepper, onion and chives in melted
    butter in heavy 2-quart frying-pan, until almonds begin
    to brown. (Do not over brown.) Add hot water and instant
    bouillon, stirring to combine. Add rice, bring to a boil
    and cook slowly, uncovered 10 minutes.

    Cover and let stand 5 minutes. Drain any excess liquid
    from rice.

    From: http://www.recipesource.com

    Uncle Dirty Dave's Archives

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