Wednesday, March 16, 2011

Whats For Dinner Wednesday!

Here I am again. It's Wednesday and I am back for my weekly "What's For Dinner Wednesday".

Today I have about had it already and really just want to make the following for dinner:

Stuff You Need
  • Car
  • Car Keys
  • Gas
  • Drivers License
  • Drive-thru near by
Directions:
  • Get in car
  • Drive to Drive-Thru
  • Order
  • Go home and stuff your face
But, alas, It will NOT be written like that today as I AM expected to create a meal tonight. Although I thought my first idea was creative enough.

So, Here's The reality:


Garl-ICKY Beef Brisket
 
Stuff Your Going To Need:

  • 2 Tbsps Olive Oil
  • 6 pound beef brisket, rinsed and patted dry
  • Kosher salt and freshly-ground pepper
  • 40 large cloves garlic, peeled (About 3-4 clusters Peeled)
  • 1 large sweet onion, sliced and separated into rings
  • 1/4 cup red wine, But as I said before I dislike cooking with alcohol so I substitute for balsamic vinegar
  • 3 cups of beef broth
  • 2 teaspoons dried oregano... Make sure you crush it.. crush it good.
  • 1 teaspoon dried basil

Stuff To Do With The Stuff You Need:

  1. Preheat the oven to 325 degrees.
  2. Season brisket liberally on both sides with kosher salt and freshly-ground black pepper.
  3. Heat a large deep-sided, oven-proof skillet with a lid over medium-high heat. Add the Olive Oil to coat the bottom. Sear both sides of brisket, beginning with fat-side down, until golden brown. Remove to a platter.
  4. Add garlic cloves and onion rings (Not the kind you get at a bar the ones I mentioned above) to the remaining oil in the pan. Cook and stir until garlic begins to turn golden and onions are limp. (Te-He.. Limp)
  5. Add Balasamic Vinegar (or Wine) and deglaze the pan, stirring for 1 minute while scraping up the browned bits from the bottom of the pan. Add beef broth, the CRUSHED Oregano, and basil. Bring back to a simmer, then turn off heat. Move garlic and onions to the side and return brisket to the skillet. Spoon garlic and onions over the top of the brisket, cover tightly, and place in the oven.
  6. Bake for 1 hour at 325 F. Reduce heat to 300 and bake an additional 1-1/2 to 2 hours, or until brisket is fork-tender. Remove brisket to a platter and cover to keep warm. Let rest for 10 minutes.(How come the food gets a rest and I don't!?)
  7. Remove half of of garlic cloves and most of onions to a bowl. Skim off excess oil from the pan gravy and discard. Blend Pan gravy and garlic until smooth. You can add a flour to thicken gravy, if you wish. Return reserved whole garlic cloves and onions to the gravy.
  8. Slice brisket diagonally and serve with the pan gravy.... Mmmmmm Gravy......
Serves about 8-10 People. So Good for leftovers! NOM NOM NOM!
 
I am going to be serving this with a Cesar Salad and Rice.

 So that was my "Whats for Dinner Wednesday" Eat it up! You're Welcome!

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