Friday, November 26, 2010

Whats For Dinner Next Week:Brisket & Vegetables

Oh my goodness...I am still so full from that wonderful Thanksgiving Dinner. We were so grateful to have some of our family here with us. We had a wonderful day filled with good food and fellowship and for those who could not be with us this year you were in our heart and we missed you! Now we are ready to move past Thanksgiving and on to next week. I don't know about  you but I am ready for a good ole hamburger.

We have several friends that will be celebrating Hanukkah this coming week. 
We wish all of you a very Happy Hanukkah.
Feature Recipe 
Wednesday/Hanukkah
Brisket &Vegetables
Served on my Grandmothers Platter

Saturday
Hamburgers
Spicy Home Fry's
3 Bean Bake
Brownies with Blue Bell

Sunday
Holiday Covered Dish Dinner At Church
I am bringing
Cornbread Dressing
and
Cranberry Salsa

Monday
Pinto Bean Soup
Seasoned Baked Potato Wedges
Green Tomato Chow Chow
Corn Bread
Cherry Cobbler

Tuesday
Smothered Pork Chops
Mashed Garlic Potatoes 
Green Beans
Fresh Apple and Carrot Salad
Cottage Bread
Left Over
Cherry Cobbler

Wednesday
Hanukkah
Brisket With Vegetables
Potato Latkes
Homemade Applesauce
Challah Bread
Kugel

Thursday
Left Over
Brisket Sandwiches
Cream of Vegetable Soup
Made with left over Vegetables
Bread
Dessert

Friday
Bean Burritos
Made with left over Pinto Bean Soup
Spanish Rice
Green Salad
Dessert

Brisket & Vegetables
Chop The Vegetables
Add The Chopped Vegetables and Juice to The Brisket

Brisket & Vegetables
Miz Helen's Kitchen 
4 pound trimmed Brisket
2 tablespoons salt
2 tablespoons black pepper
2 teaspoons dried oregano
1 teaspoon thyme 
6 carrots cut in chucks
6 stalks celery cut in chucks
2 yellow onions peeled and sliced thick
3 cloves garlic minced
3 cups tomato juice
  • Combine the seasons to make a rub. Rub the brisket front and back with the seasoned rub.
  • Clean and cut up the carrots, celery, and onions.Mince the garlic.
  • Place the seasoned brisket in a large glass baking dish, place the vegetables and garlic around the brisket and pour the tomato juice around the edge of the baking dish.
  • Cover with parchment paper to protect the meat and vegetables from an interaction with the tomato juice and the foil paper. Cover with foil paper.
  • Bake 350 degrees for 4 hours.
  • When you slice the brisket slice it on the diagonal across the grain.
  • Print Recipe 
Now stay warm on your way back to the village. I would appreciate it if  you would drop these fresh herbs by Mary's house, she is getting ready for her party...and don't forget your basket of cookies. It was great to see you today...come back soon!
Peace and Joy




























12 comments:

  1. Interesting twist to add veggies to the brisket, you usually just think of this with Pot Roast. Sound wonderful. We will be having spaghetti here today.

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  2. sounds like a delicious way to fix brisket. We are going to relax with bison and beef burgers here today. Have a blessed weekend!

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  3. I've never made brisket. How does it differ from just a roast? Sounds like a great meals!

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  4. Hi Debbi,
    At one time the brisket was a less expensive cut of meat, because of the heavy grain it has to be cut across the grain. We think that it has a richer taste than just a chuck or arm roast. It is usually cooked as Bar B Que or Smoked. My husband loves the Brisket and Vegetables, it really does have a different flavor than the regular pot roast. Thanks for stopping by!
    Miz Helen

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  5. Your brisket looks great! We usually smoke ours. Can't wait to try your recipe! Great menu for the week!
    You have a new follower! :-)

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  6. I also love the flavor of a brisket, yours looks so delicious, thanks for sharing Miz Helen.

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  7. This looks delicious. I love cooking brisket. Your menu plan looks amazing as well. I will be checking back to see some more recipes! Yum!

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  8. love your menu. I have had brisket only once and that was at my daughter's and son in laws a few years ago . Oh so good.

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  9. thank you so much for sharing this! My husband loooooves brisket!

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  10. Yum! I have only cooked brisket once - and I loved it - thanks for a great recipe and linking it to the hearth and soul hop!

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  11. As always, your weekly menu sounds wonderful. And that brisket looks and sounds just mouthwatering. I especially like the idea of the leftover brisket sandwiches too - yum! Happy Hannukah to you too!

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  12. You are awesome and I really like the menu choice
    for Monday. Thanks for linking up with me

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Your visit has been very special. I look forward to your comments, they are like opening little gifts. Thank you for stopping by and hurry back!
Miz Helen

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