Tuesday, August 4, 2009
Easy 'Cooks All Day' Beef Brisket - for when it's just too hot to cook...
I love brisket - especially fresh brisket. Corned Beef Brisket is great (in March) - but this saucy alternative is a nice change this time of year. When it gets too hot to BBQ in August, I pull out the crockpot. A few minutes of preparation in the morning means you can put your feet up and enjoy the aroma of dinner cooking while you relax... To keep the heat in the kitchen manageable, serve with a (microwaved) baked potato and fresh vegetables from your garden.
Grape jelly and ketchup is seen often in winter dishes, but the onion soup mix adds a rich beef flavor that is quite unique. This recipe originates at Taste of Home’s website.
For this recipe, photos, and a little trivia about "Brisket" - go to:
www.changeabletable.com ("full house" link)