Here's the Beef ~ Beef Brisket
BEEF BRISKET
INGREDIENTS:
4-5 LB Beef Brisket
Meat Tenderizer
1 Can Brown Gravy
1 Can Sliced Mushrooms (Optional)
1/2 Cup Italian Salad Dressing
1 Pkg Dry Onion Soup Mix
Garlic Powder
DIRECTIONS:
Trim excess fat from brisket. Make punctures to both sides of meat with a fork and then sprinkle with meat tenderizer on both sides. Place meat on heavy duty foil.
Mix rest of ingredients and pour over meat, sprinkle with garlic powder.
Wrap tightly and cook for 1 hour per pound in oven at 300F.
After meat has cooked 1 1/2 hours, remove and slice meat against the grain. (It is very important to slice against the grain, if the grain is running diagonal, make sure to slice on the opposite diagonal, otherwise the meat will not turn out fork tender.) Return meat to pan, wrap back up and continue cooking.
NOTE: The gravy can be served separate after meat is done. You can also increase the quantity of gravy ingredients if you like lots of gravy or are serving with mashed potatoes as I do for my guys.
prepared by KGrams @ 8/28/2005 06:39:00 AM
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1 Comments:
Guinness Beef
3 tablespoons oil
2 pounds chuck steak, sliced into pieces 2 to 3 inches long and half an inch thick
Salt
7 medium onions, chopped
Pepper
2 tablespoons flour
1/2 can beef consommé
1 bottle Guinness Stout
3 tablespoons brown sugar
2 tablespoons vinegar
Preheat oven to 250 degrees.
Place 2 tablespoons of oil in frying pan and brown meat. Transfer meat to a larger casserole. Salt and brown onions; add to meat. Season with pepper and set aside.
In frying pan, make roux of flour and remaining 1 tablespoon of oil. Add consommé; stir until there are no lumps. Add roux to casserole. Mix Guinness, brown sugar and vinegar; pour over meat.
Cover and bake 21/2 hours at 250 degrees. Serve with new potatoes.
Cook’s note: Ok, consommé? I used beef broth and everything turned out just fine…. Tweak next time to make more gravy and serve with Crispin mashed potatoes.
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