Tonight's Menu
- oven-braised beef brisket
- ranch beans (from a can)
- big-ass salad (made fresh last night by DH)
First I made a dry rub for the brisket with brown sugar, garlic powder, dry mustard, chili powder, dried oregano, salt and freshly ground pepper. I rubbed it generously onto both sides of the brisket, then put the brisket in a foil-lined roasting pan fat-side up. I poured most of a bottle of Abita TurboDog (a dark beer, you use whatever but make sure it's something you'd actually drink) around but not ON the meat, covered the pan VERY tightly with foil, and cooked it "low & slow" -- four hours at 275 degrees F. It came out wonderfully flavorful and tender, but still held up to slicing (instead of shredding). Yum!
2 comments:
Mrs. Badger,
Have you ever made a home-made caesar salad, and if so, how do you do it. I'm "a-scared" of the raw egg, and can't seem to find a recipe that is as good without it, and have even substituted egg beaters instead, but don't like it.
Sorry, I never have! My kids wouldn't eat it. I usually make a big green salad with lots of veggies and they pick out the things they want, then we just used bottled dressings.
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