Tuesday, February 17, 2009


Tonight's brisket was delicious. It's a pretty reasonably priced cut of meat, so we picked up a nice 5 lb. brisket on Sunday. With a few hours in the oven on Sunday afternoon, and a quick warm up tonight - dinner was ready!

I used a recipe from Kosher by Design - a great cookbook - for BBQ brisket. Instead of a sweet and sour sauce, this used beer and chili sauce. Using what was leftover in the fridge, I used a Budweiser American Ale. The recipe calls for celery and onions as the veggies. Flavorings include garlic, salt, pepper, paprika, and parsley. It cooks for 3 hours the first time, then gets refrigerated overnight. On the day you want to eat it, reheat it with sauce for about 20 minutes and serve! If you want the recipe - email me and I can get it to you. Or check out the photo gallery on the right for a picture of the ingredient list.

On the side, I made a quick mashed parsnips (instead of potatoes). They are made the same way - boil for about 12 minutes, drain, then mash with milk and seasonings.

I'm looking forward to this week's leftovers!

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