Subj : Xmas Dinner? - 3
To   : All
From : Dave Drum
Date : Sun Dec 17 2023 18:56:26

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Beef Brisket
 Categories: Beef, Fruits, Wine, Citrus, Herbs
      Yield: 10 servings

      1 ts Paprika
      1 ts Black pepper
    1/4 ts Cayenne pepper
      1 oz Env onion soup & dip mix
      6 lb Flat beef brisket; trimmed
      3 lg Sweet onions; peeled, sliced
      2 c  Fresh cranberries
      2 c  Water
      1 c  Cabernet Sauvignon
      1    Lemon; zested, juiced
      1 ts Garlic powder
    1/4 ts Ground allspice
      2 tb Chopped fresh parsley;
           - garnish
      1    Lemon; sliced

  In a small bowl, stir together paprika, black pepper,
  cayenne pepper and onion soup and dip mix. Rub
  generously all over brisket. Wrap and refrigerate at
  least 3 hours or up to overnight. Transfer brisket to a
  counter and let come to room temperature before
  roasting.

  Set oven @ 300ºF/150ºC. 

  Grease a shallow roasting pan with cooking spray. Spread
  half of the cranberries and onion in pan; top with
  brisket. Scatter remaining cranberries and onion over
  brisket.

  Pour water, wine and lemon juice over brisket; sprinkle
  liquid with garlic powder and allspice. Cover with
  heavy-duty foil or a tight-fitting lid. Bake until meat
  is fork-tender, about 3 hours.

  Remove brisket from oven. Strain liquid into a medium
  saucepan over medium-low heat; cook, skimming off fat
  every few minutes, until thickened, about 10 minutes.

  Transfer brisket to a cutting board and trim off any fat
  remaining on the outside. Cut meat across the grain 1/4"

  slices and arrange on a platter. Drizzle with about 
  half of the cranberry-onion sauce. Garnish w/parsley
  and lemon slices; serve with remaining sauce.

  RECIPE FROM: https://schnucks.com 

  Uncle Dirty Dave's Archives

MMMMM

.... I only drink plant based beer.
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 * Origin: Outpost BBS * Johnson City, TN (1:18/200)

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