Brisket in Sweet-and-Sour Sauce

Brisket in Sweet-and-Sour Sauce

My brother kept asking me about my mom’s brisket recipe enough where I started to want one. I had a brisket from Butcher Box in the freezer so I grabbed and defrosted. Instead of making it Mom’s style brown, saute onions, add mixture of ketchup, yellow mustarts, horseradish and simmer for hours. I decided at Lyn’s request to try a sweet and sour recipe. However, I did not have ginger ale or coke and unfortunately being a senior I was not going to run out to the grocery store just for ginger ale. I happen to have root beer and said what the heck i have Root Beer BBQ Sauce it can’t hurt to try.

INGREDIENTS
• 1 first-cut brisket, 6 to 7 pounds, rinsed and patted thoroughly dry
• 1 medium onion, peeled and quartered
• 1 2-inch piece fresh ginger, peeled, cut into chunks
• 6 large cloves garlic
• 1 cup ketchup
• ½ cup dry red wine
• ¼ cup cider vinegar
• 1/4 cup soy sauce
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 1 tablespoon coarsely ground pepper, or to taste
• 1/4 teaspoon ground cloves
• 1/2 cup olive oil
• 1 ½ cups Coca-Cola or ginger ale I did not have either so I used Root Beer which I had used for my Root Beer BBQ Sauce


How
Let meat stand at room temperature for 45 minutes before cooking. Heat oven to 350 degrees.
Place everything but the soda, olive oil and brisket into a food processor, and process with steel blade until smooth. Pour the mixture into a large bowl and whisk in soda and olive oil.
Place brisket, fat side up, into a heavy baking pan just large enough to hold it, and pour sauce over it. Cover tightly with double layer of tin foil and bake for 3 hours. Turn brisket over, cover pan, and bake 2 to 3 hours more or until fork-tender. Cool, cover brisket and refrigerate overnight in cooking pan.
The next day, transfer brisket to a cutting board, cut off fat and slice with a sharp knife against grain, to desired thickness. Set meat aside. Remove any congealed fat from sauce and bring to a boil on top of stove.
Optional, since we smelt it all day and could not stand, let cool and trim off the fat then slice against the grain. Although I always find the next day produces a better piece of meat.
Heat oven to 350 degrees. Taste sauce to see if it needs reducing. If so, boil it down for a few minutes or as needed. Return meat to sauce and warm in oven for 20 minutes. Serve warm.

Much Simpler menu this year, only Lyn and Me.

Normally we host about 20 friends and family but with the way things are this year it was just Lyn and I so as the title mentions was much easier than usual on me. We decided on Ravioli Puttanesca and Lyn made lemon meringue without the pie crust. both were great. Usually we would make soup, brisket, lasagna, ravs, chicken cutlets, chicken piccata, pasta, meatballs and sauce, and other stuff.

Quick Goulash with what I had

As I mentioned Lyn is fasting this week and I get to make what I want. I decided to make American Goulash and discovered that I did not a can of diced tomatoes and did not feel like opening a large can of ground tomatoes. So I ad libbed. I also used smoked paprika.

What I did was mix ketchup with the chicken broth and diced what little I had of cherry tomatoes left from Misfit Market. I had chopped green peppers and a pinch of red pepper flakes. Was a good supper and lunch today. Lyn was mad she kept complaining it smelts so good.

Right now I’m waiting for Charlie Baker to give an pandemic update and all that is on screen is his sign person who is looking very nervous walking back and forth and I think talking to himself.

Chicken thigh stir fry

Lyn is fasting this week so I get to cook what I want, wahooo. Last night I made a what do I have stir fry.

Ingredients

  • Chicken thigh cut into 1 inch pieces.
  • Diced green and red pepper
  • Diced green beans
  • unsalted peanuts
  • Diced sweet onion
  • Diced celery
  • Four mixed with pepper, salt, onion powder, garlic powder

Sauce

  • Nothing was measured justed mix together
  • low sodium soy sauce
  • sesame oil
  • Red pepper flakes.Rice wine vinegar
  • honey
  • NOW TASTE and adjust
  • A little cornstarch and mixed again

How

  • Put the flour mixture in a plastic grocery veggie bag add chicken and shake to cover. I like to blow the bag with air twist and then shake.
  • heat over medium high heat oil in wik or fry pan
  • Shake off excess flour and add chicken – you may have to do in batches depending on how much you have.
  • Fry the chicken until just about done tossing to crisp all sides. and put aside
  • take all the other veggies and stir fry about 4 minutes until semi soft.
  • Add checien back in and mix, ass peanuts and sauce mix to coat and thicken the sauce.

NOW EAT

I normally would have added scallions but did not have any left.

Today’s lunch

Left over rice

The other day I made some rice for a side dish, nothing fancy just plain jasmine rice. For the side I added some brown sugar and raisins but did not use all the white rice. I figured I would use it for some soup but never got there.

I made stuff pepper with rice, diced sweet onion, ground sirloin, tomatoes sauce and a little red wine vinegar. I also had some green beans that were starting to look peaked so I dice them and added it. Cook inside a half of green pepper with a little water on the bottom of the pan and topped with cheese and turned on the broiler when the pepper had cooked enough.

HAd some of the filling left so today for lunch I made a burrito of sorts. Added salsa and some some cheddar cheese to top it off.

Again nothing fancy just stretching what I had.

And then…..the new air-frier attachment.

Cauliflower Coates chicken and Fry’s.

We loved the air-frier that Missy gave us a few years ago but a few weeks ago it died. We ordered the air-frier attachment for the instantpot and finaly used it tonight. Should say we ordered just as Amazon started with up to 1 month delivery for no. Essential items. What the heck do they know.

I was nervous because it seemed so much smaller so I baked the chicken and air-fried the potatoes. They actually came out pretty good and it has a built in turn food mode, in this case shake. I’ll have to fool around with the timing but feeling better about it. Ribs are calling me.

Other things I cooked during the stay in place orders

I love cooking and trying new things and being ordered shelter in place i’ve done a lot more. I’m trying to keep it interesting for Lyn but as I am sure you all we have both gained a little weight. Even with my almost daily 3-4 mile walks through the woods it’s been tough.

Baked potato tops with cheese, avocado and chilli, yes the potato is under there somewhere
Red Onion Relish
Veggie broth made from scraps good for soup base
Breakfast for supper
Salad for lunches with any leftover proteins or not
Lots of this
Salad and cauliflower crust pizza
Chicken cacciatore sort of with lentil pasta , got to use what you have
spaghetti and meatballs
Ravioli Puttanesca but added sundried tomatoes good addition
Roasted Veggies
Boredom
A very bland recipe for lettuce wraps not to be repeated
air fryer chicken
American Goulash
A much better lettuce wrap chicken cooked from the gut

And more……tonight Broiled BBQ-Spiced Rubbed Salmon

Thank Goodness we have a freezer for Butcher Box and Misfit Market

Stay safe and go wash your hands

Lyn and Steve

Slow Cooker Texas Smoked Beef Brisket

Slow Cooker Texas Smoked Beef Brisket

Yup another brisket recipe, told you I love brisket.

I usually don’t like the texture of meat cooked in a crock pot it always seems on the dry side to me. I think this is just personal preference. This recipe came out good and when topped with my BBQ sauce it was very tasty. I had this sliced and pulled on a bun. It’s a very easy recipe to throw in the slow cooker walk away and get very hungry every time you enter the room.

Ingredients

Brisket Rub:

  • 3 tablespoons smoked paprika
  • 2 tablespoons ground black pepper
  • 2 tablespoons kosher salt
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • Cooking Brisket
  • 1 1/2 pounds beef brisket
  • Barbeque Sauce: see my Texas-Style BBQ Sauce
  • 3/4 cup barbeque sauce
  • 1/4 cup water (optional)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon liquid smoke flavoring
  • 1/2 onion, sliced into rings

How

  1. Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight.
  2. Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket.
  3. Cook on Low until brisket is very tender, 6 to 7 hours. Scrap the fat cap off with spatula or knife. Rest brisket 10 minutes before slicing or shredding; serve with sauce.