slow and smoky brisket

For many households, a tender and juicy slowly cooked beef brisket is the highlight of the Passover meal. And if there are leftovers... what a great sandwich they make!
This brisket marinates for 4 to 6 hours, then cooks slowly for about 3 hours, so plan ahead. Start off with a gorgeous ruby red borscht, and serve brisket with roasted potatoes and maybe some honey-sweetened carrot tzimmes too!

Ingredients:

• 6 to 7 lb. beef brisket
• 3/4 tablespoon hickory Liquid Smoke
• 1 teaspoon Worcestershire Sauce
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion salt
• freshly ground black pepper - lots!

Combine Liquid Smoke, Worcestershire sauce, the salts and black pepper in a 1 or 2 gallon resealable plastic bag. Add the brisket and marinate in the refrigerator for 4 to 6 hours.

I like to remove the meat from the refrigerator about 30 minutes before cooking so it is not ice-cold when it is placed in the oven. Preheat oven to 350 degrees Fahrenheit (176 degrees Celsius). Drain brisket slightly and place in a baking dish; cover tightly with aluminum foil and cook in the 350 degree oven for 30 minutes. Lower oven temperature to 300 degrees Fahrenheit (149 degrees Celsius) and continue to cook at least 2-1/2 more hours, or until brisket is tender and done. Remove from oven, uncover and let meat rest for about 10 or 15 minutes before serving. Enjoy!

a little more about "sunday dinner redux"...

Sunday Dinner Redux is my attempt to bring sanity into my own schedule, LOL, and to share some recipes and thoughts about food and cooking in general.
There was a time when I experimented with all kinds of ingredients, techniques, and new recipes but sadly the time factor has crept in, impacting my natural creativity in the kitchen. Well, I'm about to change all that (I hope) and get back to my old adventurous self when it comes to new dishes, meal plans etc., at least one day a week *sigh*.
Our often inconvenient schedule in the Lonesome Road household includes hubby's karate three weeknights a week; his twelve-hour workshifts, and me "trying to get something done" so the flexibility of time just isn't there most days. Saturday and Sunday are really the only two days of the week where our work and after-work schedules don't affect our mealtimes. Now, I'm not really one for all the nuclear-family-sitting-around-the-table-listening-to-each-other-slurp-and-chew-scene; I'm more of a grazer myself and I like to eat when I'm hungry not when a clock or person tells me that "it's time." But I do believe that in the midst of our hurried lifestyles, among the rush and on-the-go habits we've adopted, it's nice to slow down occasionally and treat cooking and nourishment as a nurturing process, a process that can be enjoyable in itself, not just something to hurry through to get out of the way.

So, in the future I will continue to post about my fun in the kitchen and what I have learned; I enjoy all types of food and have lots of things to share. I also hope that you will share your ideas with me!

sunday dinner redux - love on a plate with a twist I

Pork a la Criolla

This is a fabulously flavorful Puerto Rican-seasoned roast pork flavored with the most basic of ingredients. The beautiful part is that you don't really have to remember to marinate the pork overnight; simply rubbing the pork with the ingredients and popping it in the oven or on the grill will also yield delicious results!
The seasoning is well-suited to all types of pork; center-cut roasts, tenderloins, pork chops, and if you're tired of barbecue, even ribs.
Try this on beef and chicken as well; if marinating, chicken will take much less time.

Did I mention roast potatoes with this seasoning? Try it!

Recipe:
2 to 3 lbs. lean pork (roast, tenderloin, chops)
1 tablespoon freshly ground black pepper
4 cloves garlic, crushed (more or less if you like)
1 teaspoon dried oregano
1-1/2 tablespoons apple cider vinegar
1-1/2 tablespoons olive oil
1/2 tablespoon salt

Either marinate the pork in a plastic zipper bag overnight in the refrigerator, or simply rub seasoning on meat; either will yield a delicious result. Roast or grill as desired, until pork reaches an internal temperature of 165 to 170 degrees Fahrenheit.
If you're feeling extravagant... a golden saffron rice with peas is wonderful with this; on a budget... mashed potatoes and salad and/or a favorite green veggie would be the perfect accompaniment.
Oh, and of course... your favorite libation. Pork a la Criolla is full of assertive flavors; something light would be ideal.