Brisket, easy and delicious

[Mark Flint]

Picked up a brisket this afternoon and came up with my own version.

in a metal pan I covered the smallish brisket (fat side up) with a bag of peeled mini carrots and one sliced up shallot. I then poured about a 1/2 cup of Basalmic Vinigarette dressing over it and popped it in the oven at 300 for 2 1/2 hours (covered in foil) and then turned the oven off removed the foil and let it cool in there for two hours more.


Oh my goodness! It was tender, juicy and had the most amazing flavor! The shallot and carrots gave it a hint of sweetness that was unbelieveable!
So when you are in the mood for an easy meal, but not in a hurry-give this recepie a try- maybe add some red potatoes and a little celery, or maybe not!

[Winston Dawg]

Hmm ,Mama will try that.Have had no luck with brisket.
Electric oven or gas?
Thanks.
(Glad no Tornados not get you!Cept Auntie Alli!)
Hugs WD

[Mark Flint]

electric

Me too

[Ross Rutherford]

I tried something a little different yesterday myself. Sassy and I bought a Shoulder Beef Roast over the weekend and I wanted to do this on the grill. When I got in, I fired up the grill (a 3 burner) and waited for the temp to reach 500. I seasoned it with McCormick Montreal Steak Seasoning then placed the roast on the grill and browned each side. I brought in back in the house and wrapped it in tin foil. Placed it back on the grill for 15 minutes for each side. When I sliced it, I cut it in thin slices at a 45 degree angle and it was just wonderful. Very tender and the seasoning gave it a great flavor. Onions with my potatos, sauted carrots, topped off the dinner.

Give it a shot, you may just like it. :99

[DogWoman]

Sounds like Mark was watching "America's Test Kitchen".

I add to that one: Braise it on the grill to get it browned on all sides. Then put into a Dutch oven with the spuds, shallots (or onions), carrots, celery and a couple bay leaves and about 2 cups of broth.

Slow cook at 275 to 300 with the lid on (I prefer 3 hours then check if additional is needed). Let cool down at least 30 minutes in oven.

The slow moist cooking makes that sucker just fall apart.

Heaven on earth!

[Mark Flint]

Nope, no influence other than limited ingredients in the house at the time of preparation.

And Shallots are far better than onions!

[Iron Ed]

...And Shallots are far better than onions!
Silly me... Here I was thinkin' shallots -are- onions! :re I gotta start actually -readin'- those cookbooks on my shelf. ;)

[DogWoman]

I always thought of shallots as seeder onions.

They are pretty good but they get a bit pricey and our local store doesn't always carry them so onions are the staple.