Not that I understand it… Summer is coming to a close. The school supplies have arrived, many summer vacations are now history and family and friends are gathering to squeeze one more weekend together outside in the sun and fun.
While time is being spent outside, let your oven slowly cook up a great dinner. A slow cooked Brisket of Beef serves a crowd and compliments all summer vegetables.
If you have canned tomatoes, or if they are heavy on the vine, and need to be savored, here is the opportunity one more time!
1 qt canned tomatoes or 8 large vine ripe tomatoes, skinned (See Tomato Basil Salad)
or 1 28 ounce can of whole tomatoes
1 beef brisket ( 5 to 6 pounds), trimmed of fat
3 Tablespoons olive oil
4 onions, sliced thin
2 teaspoons crushed garlic
2 teaspoons basil
2 teaspoons parsley
2 cups red wine or (1 can of coke!) yes, coca cola!
5 medium carrots, pared and sliced
2 sliced of celery, sliced
Preheat oven to 325 degrees. Trim meat and rub salt and pepper into both sides of beef.
Heat 2 T. oil in a large heavy frying pan to medium high. Be prepared for some smoking meat! Sear both sides of beef – brown both sides ( get a good dark brown color). This will take about 5 minutes per side. Transfer to a large baking dish (I use my turkey pan), and set aside.
Reduce the heat on pan to medium low. Add remaining 1 T of olive oil with the onions and the garlic. Stir frequently for 25 minutes until browned and soft, not crispy. Add liquid (wine or coke) and raise temperature to high. Bring to a boil for 2 minutes. Add tomatoes – break them open with the side of the spoon, add other vegetables and scrap bottom of the pan.
Pour mixture over brisket, turn meat over to insure that both sides are moist. Cover with lid or foil. Cook until beef is very tender – 3 hours. Turn meat at the 1 1/2 hour point. When serving heat for about 30 minutes.
Let cool slightly, and remove the brisket.
If making this the night before… and it is wonderful that way… return the beef a large pot or bowl and pour sauce over and let sit overnight in the refrigerator.
If serving right away slice brisket against the grain into 1/4 inch slices and place back in sauce. Warm over medium heat for about 5 minutes.
This will fill the senses of a hungry crowd. We use this recipe for after ski in winter, and after hiking in summer. It is a wonderful sit down and talk about the day meal!byDeborahonThursday, August 21, 2008Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Beef,Deborah,main course,Recipe