Subj : 5/28 Nat Brisket Day - 1
To   : All
From : Dave Drum
Date : Sun May 28 2023 03:35:40

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chilli-Beer Brisket Over Wild Rice Amadine
 Categories: Beef, Rice, Nuts, Beer, Chilies
      Yield: 8 Servings
 
  2 1/2 lb Beef Brisket
    1/2 c  Diced Onion
      1 ts (ea) Salt & pepper
    1/4 ts Garlic powder
     12 oz Bottle chilli sauce
     12 oz Bottle beer

MMMMM---------------------WILD RICE AMADINE--------------------------
      2 tb Slivered almonds
  1 1/2 tb Chopped green pepper
      1 tb Chopped onion
      1 tb Chopped chives
    1/3 c  Butter
  2 2/3 c  Hot water
      1 ts Instant beef bouillon
  4 1/2 oz Wild rice

MMMMM-------------------------GARNISHES------------------------------
      2 md Ripe tomatoes; sliced
           Parsley Sprigs
 
  Place beef brisket, fat side down, in deep roasting pan.
  Sprinkle brisket with onion, salt, pepper and garlic powder.
  Pour chili sauce over brisket. Cover tightly and cook in
  slow oven (325ºF.) for 3 hours. Pour beer over brisket.
  
  Increase oven temperature to moderate (350ºF.) and continue
  cooking, covered, 30 minutes. Place brisket on large serving
  platter and surround with Wild Rice Amadine.
  
  Garnish with sliced tomatoes and parsley. Slice brisket very
  thin and serve with hot cooking liquid.
  
  While beef is cooking in oven make the Wild Rice Amandine.
  
  Cook almonds, green pepper, onion and chives in melted
  butter in heavy 2-quart frying-pan, until almonds begin
  to brown. (Do not over brown.) Add hot water and instant
  bouillon, stirring to combine. Add rice, bring to a boil
  and cook slowly, uncovered 10 minutes.
  
  Cover and let stand 5 minutes. Drain any excess liquid
  from rice.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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