With
both Father's Day and Memorial Day coming up, I am thinking of the
wonderful men who are or who have been in my life. So, a “thank
you” to all the service men who bravely serve our country, to all
the fathers, and to those men that father in some way or another. I
am especially proud of my son Eric who is a super-dad to his two
young boys. It has been a pleasure to watch him grow from a boy to a
man and to become the dad he is today.
If
the weather is nice, Father's Day will be a good day for a picnic or
barbeque with an array of hardy, fatherly foods. I think this day
calls for something extra special. As it turns out, Father's Day is
just about the time I give my oven a rest for the summer months but I
thought of one last way to take advantage of it before the days
become really summery hot.
I
actually discovered this recipe years ago from a lady in line at a
grocery store. I asked her what she was going to do with her brisket
and her exact instructions are here in this recipe. It has been a
tried and true recipe for over a decade. You can serve this for
dinner and then chill the rest and use it for tasty sandwiches on
fresh baked rolls accompanied by homemade coleslaw. Enjoy!
BRISKET
FROM THE LADY IN HUGHES MARKET
Cook brisket in a 350 degree oven for about 3 hours in a big roasting pan with a lid with either beer, red wine or beef stock (just enough to cover the meat) Add: 4 whole garlic cloves, 8 whole peppercorns, one whole carrot and one celery stalk.
After 3 hours, remove from liquid, cool a bit and then chill both liquid and meat, separately, overnight. Be sure both are well wrapped. Next day, cut all fat off the meat and slice in 1/4" slices. ALWAYS slice brisket AGAINST the grain. This is essential if you want tender meat! Skim fat off the liquid.
Put meat and liquid into your roasting pan and add either 2 cans of Dawn Fresh Mushroom Steak Sauce (2- 6oz. cans - sold in grocery stores, WalMart, or online) or if you like, one can of Cream of Mushroom Soup. Bake at 350 for one hour. Serve with noodles and a veggie for dinner and then save the rest for wonderful brisket sandwiches with coleslaw on the side.
WILD
COLE SLAW
cabbage,
red & green, shredded
carrots,
shredded
celery,
diced
jicama,
diced
green
onion, chopped
golden
raisins
jalepeno,
minced
Brianna's
Poppy Seed Dressing
salt
& pepper
Grate
cabbage and carrots. Dice jicama, celery, and green onions. Seed
and clean out membrane of the Jalapeno then mince, really tiny! Mix
all together, add dressing and salt and pepper to taste, chill.
For
portions I use half of each small cabbage - half a red, half a green.
About 3 carrots, 3 celery and 4 -5 green onions. A handful of
raisins to taste. I use half of a jalapeno with membranes and seeds
taken out. If you like it hot, use the whole thing.
Toss
and chill then enjoy!
