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

>Steven's sister is doing Thanksgiving this year. It was officially decided
>this morning Yippee!!! We don't have to do it this year. However, we have
>to bring a large brisket and 3 types of pies. There will be about 25 people
>there. The SIL will be doing the turkey and all the fixings but several
>people do not like turkey. 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. I can find dozens of
>recipes online but I'm mostly interested in suggestion for doing a large
>brisket in the oven. I'll also be smothering the brisket with onions which
>should make a terrific onion gravy. How do all you cooks do big briskets?

I regularly use the following recipe with 10 lbs of brisket - usually
two 5 pounders in the same LARGE Dutch oven. You really needn't up
the ingredients/seasonings, either. Just add as many veggies as the
pot will hold, and keep to the same amounts for everything else.

The juice is really rich.

Tzimmes

3lb. Brisket of beef (use whatever size you like)
1½ cups (3/4 lb) large prunes, pitted
2 tablespoons oil
2 onions, sliced
8-10 carrots, peeled and cut in chunks
4-6 sweet potatoes, peeled and quartered
6 tablespoons honey
Juice of ½ lemon
3/4 teaspoon cinnamon
Salt and pepper


Soak the prunes, if necessary, according to package directions and
drain
them.

In a large flameproof casserole heat the oil and cook the onion,
stirring occasionally, until golden.

Trim any skin from the meat, then set it on top of the onions; put the
carrots, sweet potatoes and prunes around the sides. Spoon the honey
over the meat, sprinkle with lemon juice, cinnamon, salt and pepper
and pour over enough water just to cover.

Cover the pot tightly, bring to boil on top of the stove, then put in
a low oven (300°F) for 3-4 hours of until the meat is very tender.
Add a little more water during cooking, if necessary; at the end of
cooking, the liquid should be well reduced and rich. Taste the gravy
for seasoning before serving.

>
>We also have to bring a couple each of cherry, apple and pumpkin pies.
>I'll make 3 pumpkin pies. Pumpkin pie is about the only thing I can bake
>from scratch and have it turn out well. I'll buy a Dutch apple, regular
>apple and 2 cherry pies from the bakery.
>

I am working on the 2nd apple pie of the week. I use this one from
Martha, believe it or not. Use your favorite pastry recipe or the one
below. In fact, when I made it last week, I used the pastry scraps to
spell out "MOM" on the pie.


Mile-High Apple Pie

MAKES ONE 9-INCH PIE



1/2 cup all-purpose flour, plus more for rolling

MAKES ENOUGH FOR ONE DOUBLE-CRUST DEEP-DISH 9-INCH PIE
3 3/4 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons sugar

1 1/2 cups (3 sticks) chilled unsalted butter, cut into
small pieces

1/2 to 3/4 cup ice water

1. Place flour, salt, and sugar in the bowl of a food
processor fitted with the metal blade; process until combined. Add the
butter pieces; process until mixture resembles coarse meal, about 10
seconds.

2. Add the ice water in a slow, steady stream through the
feed tube with the machine running, just until dough holds together.
Do not process more than 30 seconds. Test by squeezing dough; if it is
still crumbly, add a bit more water.

3. Turn the dough out onto a large piece of plastic wrap.
Divide the dough in two pieces with one piece slightly larger than the
other. Grasping the ends of the plastic wrap with your hands, press
dough into a flat circle with your fists. This makes rolling easier
than if the pastry is chilled as a ball. Wrap the dough in the plastic
and chill for at least an hour.


5 1/2 pounds firm tart apples (about 14), such as Empire or
Granny Smith

Juice of 2 lemons

1 cup sugar, plus more for sprinkling

2 teaspoons ground cinnamon

4 oz flour

3 tablespoons chilled unsalted butter, cut into small
pieces

1 large egg yolk

1. Preheat oven to 450°. On a lightly floured work surface,
roll out the smaller piece of pte brisée into a 15-inch round about
1/8-inch thick, dusting surface with flour to prevent sticking, as
needed. Brush off excess flour. Roll dough around rolling pin, and
place over a deep-dish 9-inch pie plate. Line plate with dough,
pressing it into the corners. Trim dough to within 1 inch of the pie
plate. Cover with plastic wrap; refrigerate.

2. Roll out remaining piece of dough into an 18-inch round.
Transfer round to a baking sheet; cover with plastic wrap, and
refrigerate.

3. Peel and core apples, and cut into 1/4-inch-thick slices.
Places slices in a large bowl; sprinkle with lemon juice to prevent
discoloration. In a small bowl, combine flour, sugar, and cinnamon;
toss with apple slices.

4. Remove remaining dough from refrigerator; place apple
mixture into prepared pie plate, mounding it in a tall pile. Dot
filling with butter. Place dough round over the apples. Tuck edge of
top dough between edge of bottom dough and rim of pan. Using your
fingers, gently press both layers of dough along the edge to seal, and
crimp as desired.

5. Using a paring knife, cut several vents in top of dough
to allow steam to escape. In a small bowl, whisk together egg yolk
with 2 tablespoons water to make a glaze. Brush surface with egg
glaze; sprinkle with sugar. Place on a baking sheet, this will catch
any juices that may overflow during baking. Bake until crust is
golden, about 15 minutes.

6. Reduce oven temperature to 350°, and continue baking
until crust is golden brown and juices are bubbling, 45 to 50 minutes.
Remove from oven, and let cool completely before serving.