A Meal to Consider for Chilly Fall Days

02_PA_1D01_04_98132_s4x3_lgAs the days start and end with that chill in the air, it’s time to start thinking of some hearty meals.  I stumbled across a recipe this past week and gave it a go, and with the exception of my vegetarian daughter, all gave it a thumbs up.  It was easy, and I just happened to have all the ingredients in my fridge or cupboard.

Give it a try if you’re in the mood:

Texas Brisket

3 medium or 2 large onions

1 4.5 to 5.5 lb fresh beef brisket

1/4 cup apple cider vinegar

1/4 cup soy sauce

1/4 cup liquid smoke

1/4 cup Worcestershire sauce

1/4 cups steak sauce (like A1)

1/4 cup strong brewed black coffee

1.  Preheat oven to 325 degrees.  Slice onions and arrange in center of a roasting pan that will hold the brisket snugly.  Place brisket on top, fat side up.

2.  Whisk together the remaining ingredients; pour over brisket.  Cover pan with heavy aluminum foil, sealing it tightly.  Bake 3.5 hours or until tender.

3.  Remove from oven; transfer meat to a cutting board and cover with foil.

4.  Transfer onions to a blender with a ladle or two of liquid from the pan.  Blend until smooth; stir back into remaining liquid in pan.

5.  Slice brisket across the grain and serve with the gravy.

And add the mashed potatoes for the side.  Not a bad meal, especially in the middle of a busy week!

Comments

  • Sharon Says:
    10-17-2010 18:39:37

    Sounds and looks delicious. I’ve bookmarked this for a not-too-distant dinner.


    Post a comment:
    Wonder why you have to provide your name and email to leave a comment? We did, too! It's a preventive measure so that automated robots don't inundate our blog with unwanted spam. As fellow Wise Women, we value your privacy. We will not sell/rent/divulge your contact information. Honest!

    The reward of a thing well done is to have done it.
    Emerson

    Subscribe to the Coffee Chat

    Join the conversation and savor your connection with other women ...
    Life happens when you share

    Subscribe via e-mail:

    RSS Subscribe via RSS