Greetings!
Memorial Day weekend is always filled with many different activities. It has different meanings to each individual and family. Some people honor the men and women of our armed forces and others celebrate a three day weekend with barbeques. I believe great things happen when family and friends come together for a meal. So get ready to warm up the coals, pull out the cooler, and create a spread of summer salads and side dishes. We've got some EXCITING things going on in the kitchen!
Sincerely,
Noel Chapman
Noel's Kitchen Tips.com
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The Barbecue Season Starts |
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Stoneware Inspirations~Barbecue Beef Brisket Recipe
You can enjoy perfect results at home with our exclusive stoneware!
Ingredients:
1 beef brisket (5-6 lb)
4 garlic cloves, pressed
1 t salt
1/4 t ground black pepper
1 1/2 c ketchup
1/3 c cider vinegar
1/4 c brown sugar
1/4 c Worcestershire sauce
2 T yellow mustard
2 large onions, sliced
Directions:
- Preheat oven to 350. Trim excess fat from brisket and place fat side up in Rectangular Baker. Press garlic over brisket using Garlic Press, spreading evenly. Sprinkle with salt and black pepper.
- In Small Batter Bowl, combine ketchup, vinegar, brown sugar, Worcestershire sauce and mustard. Pour over brisket.
- Slice onions using Ultimate Slice & Grate fitted with v-shaped blade. Arrange onions over brisket. Cover baker with Rectangular Lid/Bowl or aluminum foil. Bake brisket 2 hours, 30 min to 3 hours or until fork-tender. Carefully remove lid/bowl, lifting away from you. Remove onions and brisket to Reversible Bamboo Cutting Board; let stand 10 minutes. Pour pan juices into Easy Read Measuring Cup; skim off fat from pan juices. Reserve 1 cup pan juices.
- Slice brisket thinly across the grain (the direction the meat fibers are running) using Carving Knife. Wrap and refrigerate half of the onions (about 1 cup), half of the meat (about 24-32 oz) and all remaining pan juices, to be used separately for Barbecue Beef & Peppers Sub and Quick Barbecue Beef Stew.
- Place remaining meat and onions on serving platter. Serve with 1 cup reserved pan juices.
Yield: 6-8 servings
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