I have so many recipes to share with you, I don't know where to start. I have lost my oomph here and I don't know how to get it back. Do you ever feel that way about something? Something you previously enjoyed and then just suddenly didn't really care to do anymore. I did that with scrapbooking a couple years ago, but I really just replaced it with another craft. I am still cooking, I just can't muster the excitement to put the recipes here. And I just don't know what to do.
While I'm still figuring it all out, I'll try to share some really good recipes that I have made lately.
I made this Beef Brisket on the Fourth and it was a huge hit. We had 10 people for dinner and we polished off all but a tiny bit of three whole briskets. The college kid took the rest home. It was that good. Everyone loved it. My only complaint was that it was a tad dry, but no one else complained. I think the next time I'll whip up some homemade BBQ sauce to drizzle over the top. It tasted very barbequey (not a word) but wasn't saucy.
The recipe came from Pots and Pins (with a funny story about her husband), and I followed it almost to a T except it turns out there is Heinz 57 Sauce and Heinz 57 Steak Sauce. I used the sauce sauce and not the steak sauce. But it was good, so why mess with a good thing? Also, since I was cooking three briskets, I doubled the rub, but not the sauce. Maybe next time I need to make more sauce.
57 Beef Brisket
1 brisket (6 lbs.), fat slightly trimmed
2 T. brown sugar, packed
1 T. salt
1 T. onion powder
1 T. garlic powder
1 T. ground dry mustard
1 T. smoked paprika (I used sweet paprika)
1 T. ground black pepper
1 bottle (10 oz.) Heinz 57 Steak Sauce (or sauce sauce, whichever is handy)
1/4 cup liquid smoke
1/4 cup Worcestershire sauce
In a small bowl combine brown sugar, salt, onion powder, garlic powder, dry mustard, paprika and pepper. Rub the mixture all over the brisket, both sides. Put brisket in baking dish, fat side up and cover with plastic wrap and refrigerate overnight.
In the morning, take brisket from refrigerator. Preheat oven to 300 degrees. In a small bowl combine Heinz 57 Steak Sauce, liquid smoke and Worcestershire sauce. Pour over brisket.
Cover baking dish with aluminum foil. Bake in 300 degree oven for 7 to 8 hours. Allow to sit for 15 minutes on counter before slicing. Slice against the grain.
Note: I roasted mine in an electric roaster that I plugged in down the basement so the house wouldn't heat up.