On Sat, 21 Oct 2006 18:03:01 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

Soooo, it was decided a brisket was in order.
>I've done small briskets many times but the one this time will be most
>likely 10 pounds or a bit larger. I've never done one that large. I do not
>want to smoke it, I want to do it in the oven.

This is a marvelous recipe, from Kay Hartman. I am reposting this.

Christine

Courtesy Kay Hartman and her aunt.

Aunt Irene looks at a recipe when she makes her brisket. She doesn't
follow this recipe, she just looks at it. The recipe she gave to the
food network is the recipe she looks at, not the recipe she makes.
That's what they put on their web page. I am in contact with them
about this and hopefully they will change the page to reflect what
Aunt Irene does when she makes her brisket. In the meantime, here is
her real and true recipe.


Uncle Irving says that Aunt Irene uses the chile sauce that comes in
the little round bottle. He's not sure what the brand it is but he
says it's the most expensive one. Right.


I would take a tip from the way my mother makes brisket and chill the
brisket in the gravy. This will let the fat congeal. I would remove
the fat. When I removed the beef to slice (against the grain) I would
puree the liquid along with any vegetables (onion) that had not
completely disintegrated. I'm not sure it's important for the gravy
to be pureed while hot. If it is, it's not difficult to reheat it
before pureeing.


Put the sliced beef and gravy back into the roasting pan and cover
with foil to reheat.


Kay


Aunt Irene's Brisket


1 4-pound beef brisket
Kosher salt
Pepper
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer


Salt and pepper both sides of the meat. Place beef in a roasting pan.
Cover with onion. Combine ketchup, chile sauce, brown sugar, garlic,
and beer. Pour mixture over meat. Cover securely with foil. Bake at
300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
and bake uncovered for an additional 35 to 40 minutes. Chill the
brisket separately from the gravy. Puree the gravy while hot.

On Sat, 21 Oct 2006 12:05:54 -0600, Christine Dabney
> wrote:


>This is a marvelous recipe, from Kay Hartman. I am reposting this.
>
>Christine
>
>Courtesy Kay Hartman and her aunt.

Do you remember the Calling All Cooks episode that Kay and Aunt Irene
were on? I loved the bit where Aunt Irene chastises Kay for how she
prepped the onions! LOL. I still have that on video around here
somewhere....

TammyM

TammyM wrote:

> Do you remember the Calling All Cooks episode that Kay and Aunt Irene
> were on? I loved the bit where Aunt Irene chastises Kay for how she
> prepped the onions! LOL. I still have that on video around here
> somewhere....
>
> TammyM

Don'tcha miss those good ole days of RFC? <sigh>
Actually, now that I think of it, I miss that show "Calling all Cooks"

On Sat, 21 Oct 2006 16:19:55 -0400, Goomba38 >
wrote:

>TammyM wrote:
>
>> Do you remember the Calling All Cooks episode that Kay and Aunt Irene
>> were on? I loved the bit where Aunt Irene chastises Kay for how she
>> prepped the onions! LOL. I still have that on video around here
>> somewhere....
>>
>> TammyM
>
>Don'tcha miss those good ole days of RFC? <sigh>
>Actually, now that I think of it, I miss that show "Calling all Cooks"

I do indeed. We had so many knowledgeable posters then. Fewer OT
posts. People who knew how to snip appropriately :-) I'm blessed
that I have so many friends from the good old days with whom I keep in
touch and occasionally (all too infrequently!) get together. Jamie U.
and I are meeting up (again) next week when I'm in San Diego on
business.

TammyM

On Sat, 21 Oct 2006 20:32:21 GMT, (TammyM) wrote:

>On Sat, 21 Oct 2006 16:19:55 -0400, Goomba38 >
>wrote:

>>Don'tcha miss those good ole days of RFC? <sigh>
>>Actually, now that I think of it, I miss that show "Calling all Cooks"
>
>I do indeed. We had so many knowledgeable posters then. Fewer OT
>posts. People who knew how to snip appropriately :-)

I still contend that the large amount of off topic posts had a lot to
do with many of the older rfc'ers leaving.. It gets to be a bit much
then. And they did know how to snip.

And such wonderful recipes!!!!!

Christine

Oh pshaw, on Sat 21 Oct 2006 11:05:54a, Christine Dabney meant to say...

> On Sat, 21 Oct 2006 18:03:01 GMT, "Michael \"Dog3\" Lonergan"
> > wrote:
>
> Soooo, it was decided a brisket was in order.
>>I've done small briskets many times but the one this time will be most
>>likely 10 pounds or a bit larger. I've never done one that large. I do
>>not want to smoke it, I want to do it in the oven.
>
> This is a marvelous recipe, from Kay Hartman. I am reposting this.
>

I love this recipe, have made it numerous times. The only thing I do
different is that I use all chili sauce and no catsup. The chili sauce in
the little round jar that we buy around here is "Hom Made" (sp)brand. It has
nice bits of tomato, onion, and greeen pepper in it. I don't know if it's
nationally distributed.

--
Wayne Boatwright
__________________________________________________

We are upping our standards... so up yours.

On 21 Oct 2006 22:49:17 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>The chili sauce in
>the little round jar that we buy around here is "Hom Made" (sp)brand

It is. It's my favorite... won't buy anything else.
--
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