Friday, January 30, 2009

Katie's perfect brisket and carrots ...

We had dinner at our daughter and son-in-law's a few weeks ago. She made a brisket for the first time, and it was delicious. She served it with carrots and I brought a wild rice casserole ... it was quite a feast! The brisket had so much flavor and was so tender ... I really recommend the whole menu!

4-5 Lb. brisket
2 pkgs. dry onion soup mix
2 cans cream of mushroom soup
1 can French onion soup
Fresh ground pepper
Fresh minced garlic
1-12 oz. can Coke Classic (not diet)
Season both sides of brisket with fresh pepper and garlic, patting them into the meat. Put can of onion soup and 1 soup can of water on the bottom of roasting pan and place meat on top of liquid. Cover top of meat with 1-2 cans mushroom soup and sprinkle dry onion soup mix over this. Cover pan and bake at 325 degrees for 1 hour. Then pour Coke over meat and bake 2 more hours. Turn oven off and let meat sit inside for 1/2 hour. Remove and chill meat and juices separately. When thoroughly chilled, slice meat thinly against the grain. Skim off any fat from chilled juices. Put meat in glass baking dish and pour juice over it. Cover with foil and reheat for serving or cover with 2 layers of plastic wrap and then foil and freeze to have on hand.
If you use the 2 full cans of mushroom soup and a little less Coke, you will have a thicker sauce for the meat. It's important to slice the meat thinly. You can cook this and slice and serve it right after cooking, but it's easier to do it a day ahead and easier to slice the meat after it is chilled.
She served it right from the oven ... de-lish!
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These carrots look so pretty ... and taste fantastic! The red pepper flakes add a nice heat to the sweet flavor of the honey.
• 6 cups water
• 3 lbs. baby carrots with tops trimmed to 2 inches, peeled or scrubbed
• 2 Tbsp. butter
• 3 to 4 Tbsp. honey
• 1 tsp. finely shredded lemon peel
• 1/2 tsp. crushed red pepper
1. In heavy skillet bring water to boiling; add carrots. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes, until carrots are tender; drain carrots, pat dry.
2. For glaze, in skillet stir butter, honey, lemon peel, red pepper, and 1/2 teaspoon salt over medium heat until butter is melted and glaze bubbles. Add carrots; toss 2 minutes. In serving bowl drizzle carrots with glaze, sprinkle additional red pepper. Makes 8 servings.

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