oftt

Alan's mother's Brisket of Beef

by Administrator
Print Email

5 lbs brisket of beef
2 envelopes Lipton’s onion soup mix
1 tablespoon spice islands garlic powder
1 tablespoon salt
2 teaspoons pepper
1 cup dry red wine
½ pound fresh mushrooms, cleaned and sliced
2 envelopes mushroom gravy mix

In the bottom of a large roasting pan, sprinkle one envelope of soup, half of the garlic powder, half of the salt and half of the pepper. Place brisket on top of the spices, fat side up, and sprinkle on the other envelope of soup, and the other half of the garlic, salt and pepper. Add the wine. Cover the pan very tightly with heavy duty foil and roast in 275 degree oven for five hours.

Uncover the pan carefully, using a hot pad mitt to cover your hand or you wll get a painful steam burn. Take the pan out of the oven and raise the oven heat to 450 degrees. When it is hot, return the meat to the over for 10 minutes to crisp the fat side. If your brisket is very lean, do just one side, otherwise, turn and brown the other side for 10 minutes also.

If you are making this a day in advance, take the meat out and refrigerate on a platter. Drain the stock into a jar and refrigerate that too. The brisket will cut better if it is done this way, but if you can’t, just set the meat to the side and put the stock into the freezer so the fat will rise and harden quickly. It will take 20 to 30 minutes. Remove the lid of the fat and add enough eater to the stock so that you have 2 cups. In a saucepan, blend the stock and the two envelopes of gravy till its is smooth. Over medium heat, cook until the gravy thickens, stirring constantly. Add the mushrooms and cook for a few additional minutes.

Slice the brisket and return it to the roasting pan or an ovenproof serving platter that has fairly deep ides. Pour a cup or so of the gravy on top and return to the oven, heat lowered to 325° F. If it has been chilled overnight, you should cover it with foil so that it will not dry out, as you will have to heat it for 45 minutes or more. 

 

restaurant news

Grill 23 . . . going on 30
Boston
by Kitty Kaufman

grill23barBack in 1983, Grill 23 opened with what was, for then, a great deal of fanfare. I don't remember being there in the '80s; to be clear, not my eighties. I mention to my sister-in-law Ellen that I'm...

Read more...
buccan
Florida
by Nancy Ellison

buccanlounge.jpg

If ever there is a restaurant – cool and hot at the same time – that belongs somewhere wondrous like in LA, buccan is it. Unbelievable beyond adjectives and totally filled with great vibes,...

Read more...
A Trip to the Loveless Cafe - TN
Mid-Atlantic
by Rachel Parker

lovelessbiscuitsIn my neck of the woods—the Jewish side of a New Jersey town—we didn’t even consider biscuits. Dough was for bagels and bialys. Biscuits were either something we gave the dog, or something popped...

Read more...
L'Ami Jean in Paris
Paris
by Brenda Athanus

chez_ami_jean_paris.jpg While things change so fast in this world, there are still places where time stands still. The face of Paris changes faster every year that I visit and not always for the better. There are more...

Read more...