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Hodgepodge from The Geranium Farm

Debbie Sharp Loeb, teacher by training but full-time mom to a disabled son, craftsperson, bead artist, great cook, creative homemaker & terrific spotter of cool new products for everything under the sun, presents Hodgepodge: recipes, household hints, stories about children, friends & relatives, cool stuff, music, & much more.

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Monday, September 18, 2006

Recipe for Beef Brisket

One large beef brisket that fits in a 13 x 9 pan (Cut off any excess fat.)

1 cup Ketchup (Have packets? 35 = 1 cup)
2 cups red wine
1 cup water
2 teaspoons basil
2 teaspoons oregano
chopped garlic (amount you like)
salt and pepper to taste

1 large onion - sliced
(A couple of stalks of celery too if you like.)

Sprinkle both sides of the meat with paprika and bake 450' for 30 minutes each side, uncovered. Lower heat to 350'
Place onion slices (celery) on the bottom and add the rest of the seasonings.
Cover and bake 2 hours. Take out before the last half hour and thinly slice aganist the grain. Return to oven covered. Continue to bake half hour or more until tender. You can thicken the gravy at the end.
(Note: You can cook cut up potatoes and carrots with this and remove them when they are done.)
P.S. - This is one of those recipes that tastes better made the day before serving and refrigerated overnight and reheated.


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