SideDishe, Meat Recipes

BEEF BRISKET WITH ONION-LEMON MARMALADE

Ingredients:

• 1 beef brisket (6 to 8 lbs.)
• 2 large onions, sliced
• 2 large lemons, peeled and thinly sliced
• 2 cups port
• 1/2 cup brown sugar
• 3 tablespoons mixed herbs (optional -
  rosemary, basil, oregano, thyme)
  
• 4 cloves garlic, chopped coarsely
• 1-1/2 teaspoonful coarsely ground pepper

Procedure:

Trim excess fat from brisket. In a roasting pan,
place onion slices, lemon slices and garlic. Lay
brisket on top of vegetables.

Mix together port, brown sugar, and herbs; stir
until sugar dissolves, then pour evenly over
brisket. Sprinkle brisket with pepper and cover
roasting pan tightly with foil. Bake in a 300:F
oven until brisket is very tender when pierced,
about four hours.

When brisket is tender, uncover pan and return
it to the oven (raise temperature to 450:F to
brown the meat slightly, about 20 minutes.
Remove brisket from pan.

Skim off fat from pan juices and put in sauce
pan. Boil juices and vegetables, uncovered,
stirring often. As mixture thickens, reduce
heat to medium and stir constantly; cook
until thick and shiny, and reduced to about
1-3/4 cups (20-30 minutes). Add salt to taste.
To serve, slice across the grain. Spoon
marmalade over brisket. Garnish with lemon
"bows" and chopped parsley if desired.

Serves 10-12.

MARINATED VEGETABLE GRILL

Ingredients:

2 cups fruity olive oil

1 cup dry white wine

1/2 cup Balsamic vinegar

8 medium garlic cloves, crushed

1 cup coarsely chopped fresh basil leaves

1/4 cup fresh rosemary leaves or 2 T. dried

1 t. salt

1 t. freshly ground black pepper

8 small new red potatoes

1 bunch (8) baby carrots (with green tops)

8 Japanese eggplants, cut in half lengthwise

Procedure:

Combine the oil, wine, Balsamic vinegar, garlic,
basil, rosemary, salt and pepper in a bowl. Let
stand covered for 1 hour.

Put the potatoes, carrots and eggplants in a large
container (with a leakproof top, such as
Tupperware).

Pour the oil-wine mixture over the vegetables,
cover and shake gently to distribute the marinade.

Marinate the vegetables for several hours, but
preferably overnight. Preheat the oven to 400F.

Remove from marinade (reserve marinade) and
spread in a roasting pan.

Roast the vegetables for 1 hour, basting once or
twice with reserved marinade.

Test for doneness, adding a few minutes if
necessary.

Serves 8.