• 5/28 Nat Brisket Day - 5

    From Dave Drum@1:18/200 to All on Thursday, May 26, 2022 15:37:21
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Brisket in Wine Sauce
    Categories: Beef, Vegetables, Wine
    Yield: 8 Servings

    2 1/2 lb Beef brisket; thick-cut
    1 tb Paprika
    1/2 ts Basil
    1 ts (ea) salt & pepper
    3 md Onions; sliced
    2 cl Garlic; peeled, halved
    1 1/2 c Ketchup
    1 1/2 c Dry red wine
    1 1/2 c Water

    Set oven @ 325┬║F/163┬║C.

    Rinse brisket. Place in roasting pan.

    Rub paprika, basil, salt and pepper into meat.

    Scatter onions and garlic over meat.

    In a medium bowl, mix ketchup, wine and water. Pour over
    brisket.

    Cover pan tightly with aluminum foil, tenting so that the
    foil does not touch the meat.

    Bake at 325┬║F/163┬║C for 3 hours, or until a digital
    instant-read thermometer inserted into the center of the
    brisket reads 190┬║F/88┬║C for well done.

    YIELD: 8 servings

    SOURCE: Quick and Kosher: Recipes from the Bride Who Knew
    Nothing, by Jamie Geller.

    RECIPE FROM: http://kosherfood.about.com

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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 03:35:48
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Apricot Brisket
    Categories: Fruits, Beef, Vegetables, Herbs
    Yield: 8 servings

    1 c Chopped dried apricots;
    Divided
    1 c Canned diced tomatoes;
    Divided
    2 ts Ground cumin
    1 ts Salt; divided
    1 Clove garlic
    1/4 ts Ground cinnamon
    1 md Onion; thin sliced
    2 lg Carrots; in 1" pieces
    3 lb Beef brisket; trimmed of
    - fat
    1/2 ts Black pepper
    1 1/2 c Beef broth
    2 tb Cornstarch
    2 tb Cold water
    Chopped parsley (opt)

    Set oven @ 325ºF/165ºC.

    Combine 1/2 cup chopped apricots, 1/2 cup tomatoes,
    cumin, 1/2 teaspoon salt, garlic, and cinnamon in food
    processor. Process using on/off pulses until coarsely
    combined.

    Place onion and carrots on bottom of roasting pan. Place
    brisket on top. Cut several small slits across top of
    brisket; gently spoon apricot mixture into slits.
    Sprinkle brisket with remaining 1/2 teaspoon salt and
    pepper. Spread remaining 1/2 cup diced tomatoes over
    brisket; top with remaining 1/2 cup apricots. Drizzle
    broth over brisket. Cover with foil.

    Roast 2 to 2 1/2 hours. Transfer brisket to carving
    board; tent with foil and let stand 15 minutes.

    Pour pan juices and vegetables into medium saucepan.
    Stir cornstarch into water in small bowl until smooth
    and well blended. Stir into pan juices; simmer until
    thickened, about 5 minutes.

    Carve brisket crosswise into thin slices; serve with
    onion, carrots, tomatoes, apricots, and pan juices.
    Sprinkle with parsley, if desired.

    Yield: 8 servings

    RECIPE FROM: https://www.diabetesselfmanagement.com

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    * Origin: Get your COOKING fix here! - bbs.outpostbbs.net:10123 (1:18/200)