Tuesday, July 27, 2010
Moving to Posterous
Monday, May 10, 2010
Sunday Funday Brisket Style! And other food highlights........
· a 5- to 6-pound first-cut beef brisket
· 2 tablespoons vegetable oil
· 3 large yellow onions, sliced
· 5 – 6 carrots peeled and sliced (large chunky slices)
· 4 or 5 large garlic cloves, or to taste, smashed
· 1 teaspoon paprika,
· 3/4 teaspoon salt
· 3/4 teaspoon freshly ground pepper
· 2-3 cups (or more) of vegetable stock or beef stock (I’m not a fan of beef stock)
Preheat oven to 375°F.
Pour vegetable oil in bottom of heavy roasting pan and distribute sliced onions, carrots and smashed garlic cloves along the bottom of the pan. Season vegetables with salt, pepper and paprika.
Put brisket on top of prepared vegetables. Season brisket with salt, pepper and paprika. Add vegetable stock enough so that 1-2 inches of the pan are covered with stock.
Bake brisket covered with lid slightly ajar for 3 ½ hours (or until brisket is tender) Check pan regularly (roughly every 30 minutes – add more stock if necessary and baste brisket with liquid in pan)
Once meat is cooled – slice against the grain.
When ready to serve put on serving tray (duh) and pour some of heated vegetable mixture over the sliced brisket.
I hope you try it! If you do - let me know how it turns out!
Wednesday, May 5, 2010
Business Trip and Reminder of What's Impt!
Monday, May 3, 2010
Belated birthday celebration
Thursday, April 29, 2010
Food - my real favorite!
Tuesday, April 27, 2010
The Hills
So - between The Hills, starting to work out again, watching what I eat OH and celebrating my first wedding anniversary in June AND having a big birthday a few weeks ago AND BON JOVI in one month. There's a lot happening here - I hope it's interesting to you.