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

Uncle Dirty Dave's Archives

MMMMM

... The second one makes you wish you stopped at one.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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 @ 325+|F/165+|C.

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

Uncle Dirty Dave's Archives

MMMMM

... A sweet treat nourishes more than the body; it can lift the soul too.
___ MultiMail/Win v0.52

--- Maximus/2 3.01
* Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)