• 5/28 Nat Brisket Day - 3

    From Dave Drum@1:18/200 to All on Thursday, May 26, 2022 15:36:30
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Hanukkah Brisket
    Categories: Beef, Vegetables, Citrus
    Yield: 12 Servings

    1 1/2 c Sun-dried tomatoes; packed
    - in oil
    1 c Boiling water
    4 1/2 lb Beef brisket; trimmed of fat
    1 ts Salt
    1 ts Paprika
    1 ts Pepper
    1/2 c Ketchup
    1/4 c Packed brown sugar
    2 tb Lemon juice; fresh
    1 bn Baby carrots; trimmed
    1/2 lb Green beans
    3 lg Onions; sliced

    In cup, combine sun-dried tomatoes and water: let stand 15
    minutes or until softened. Meanwhile, season beef with
    salt, pepper and paprika.

    In sauce pot or Dutch oven over medium heat, brown beef in
    1 TBS. Hot oil 10 minutes, turning once. Remove to plate;
    keep warm.

    In the same pot over medium heat, cook onion in remaining
    1 TBS. hot oil, stirring, 10 minutes or until tender. Add
    tomatoes with their liquid, ketchup, brown sugar and lemon
    juice; bring to a boil.

    Add brisket; reduce heat to low. Cover and simmer for 2
    hours, 40 minutes. Add carrots and beans; continue
    simmering 20 minutes or until tender.

    Remove beef; let stand 15 minutes before carving.

    Source: Posted to JEWISH-FOOD digest by Mindi on Dec 21, 1997

    Yield: 12 Servings

    From: http://www.recipelink.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 Saturday, May 27, 2023 14:37:24
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Tough As A Boot Brisket
    Categories: Beef, Beer, Sauces, Vegetables
    Yield: 4 Servings

    3 lb Beef brisket; point cut
    3 tb Spice rub
    1 md Onion; diced
    1 tb Chopped garlic
    12 oz Beer

    MMMMM----------------------TANGY MOP SAUCE---------------------------
    1/4 c Cider vinegar
    2 tb Oil
    2 tb Brown sugar
    2 ts Chopped garlic
    1 ts Red pepper flakes
    1/2 ts Fresh ground black pepper
    1 ts Worcestershire sauce
    2 ts Hot sauce
    1 tb Ketchup
    1/4 c Water

    Recipe courtesy Sandra Lee

    Set the oven @ 300+XF/150+XC.

    Coat the brisket on all sides with the spice rub. In a
    roasting pan add the onion, garlic and beer. Arrange the
    brisket in the roasting pan, loosely cover with foil and
    put it in the oven for 2 1/2 to 3 hours.

    Combine all the mop ingredients in a medium pot. Bring
    to a simmer over medium-low heat and let cook for 5
    minutes. Remove from the heat and set aside.

    Preheat a grill or grill pan over medium-high heat.

    Remove the brisket from the oven and put on the grill.
    Add the liquid from the roasting pan to the mop sauce.
    Brush the brisket generously with the mop sauce and
    grill until the brisket develops a nice crust about 5
    minutes per side. Make sure to brush the brisket about
    every 2 minutes with the mop sauce.

    Transfer the brisket from the grill to a cutting board
    and let rest 5 minutes before slicing. Cut the meat,
    against the grain, into 1/4" thick slices.

    Top with a bit of the tangy mop sauce and arrange on a
    serving platter.

    From: http://www.foodnetwork.com

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    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)