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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... A ton of whales isn't even one whole whale.
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* Origin: Outpost BBS * Johnson City, TN (1:18/200)

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 (325+|F.) for 3 hours. Pour beer over brisket.

Increase oven temperature to moderate (350+|F.) 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

MMMMM

... "Life is for participating not for spectating" -- Katherine Switzer
___ MultiMail/Win v0.52

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