Originally Posted By: Lolvoguy
dare I ask what's in "your sauce"?
• Beef brisket, flat cut, fat trimmed to 1/4 inch
• Salt and pepper
• 4 teaspoons vegetable oil
• 1 pound onions, halved and sliced 1/2 inch thick
• 2 cups Oogave or Organic Fair cola (these brands don't contain the toxic substances that most colas do).
• 1 1/2 cups ketchup
• 4 teaspoons onion powder
• 2 teaspoons packed dark brown sugar
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
1. Poke holes all over the brisket with a fork or knife point. Rub entire surface of brisket with 1 tablespoon salt. Wrap brisket in plastic wrap and refrigerate for at least 6-24 hours.
2. Adjust oven rack to lower-middle position and heat oven to 325 degrees-do not use convection.
3. Rinse and pat brisket dry with paper towels and season with pepper. It is important to get the brisket dry-the meat won't begin to sear properly while it is still moist.
4. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place brisket fat side down in skillet; weigh down brisket with a heavy Dutch oven or cast-iron skillet and cook until well browned, about 4 minutes. I place a piece of parchment paper under my Dutch oven to save cleanup.
5. Remove Dutch oven/cast iron skillet, flip brisket, and replace Dutch oven/skillet on top of brisket; cook on second side until well browned, about 4 minutes longer. Transfer brisket to plate and let it rest.
6. Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Transfer onions to 13 by 9-inch baking dish and spread into even layer. Note: if you use a metal baking dish, put parchment paper down first so the onions or meat don't come in direct contact with the metal.
7. Combine cola, ketchup, onion powder, sugar, garlic powder, thyme, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Place brisket fat side up on top of onions and pour cola mixture over brisket.
8. Place parchment paper over brisket and cover dish tightly with aluminum foil-the parchment paper prevents the meat from coming into direct contact with the metal foil. Bake until tender and fork easily slips in and out of meat, 3½ to 4 hours. Let the brisket rest in liquid, uncovered, for 30 minutes.
9. Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into ¼-inch-thick slices and return to baking dish. Serve brisket with sauce.
Originally Posted By: Scrum67
What is your recipe for the chowder...Looks so good.
Clam Chowder
• 2 celery ribs, chopped
• 1 large onion, chopped
• 2 tablespoons EV olive oil
• 1 garlic clove, minced
• 3-4 small red potatoes, peeled and cubed
• 1 cup water
• 1 bottle (8 ounces) clam juice
• 3 teaspoons reduced-sodium chicken bouillon granules
• 1/4 teaspoon white pepper
• 1/4 teaspoon dried thyme
• 1/3 cup unbleached flour
• 2 cups fat-free half-and-half, divided
• 2 cans (6-1/2 ounces each) chopped clams, undrained
1. In a Dutch oven add the oil and heat until simmering.
2. Saute celery and onion in the oil until tender.
3, Add garlic; cook 1 minute longer.
4. Stir in the water, potatoes, clam juice, bouillon, pepper and thyme.
5. Bring to a boil, then reduce heat and simmer, uncovered, for 15-20 minutes or until potatoes are tender.
6. Combine flour and 1 cup half-and-half in a small bowl-whisk until smooth.
7. Gradually stir into soup. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
8. Stir in clams and remaining half-and-half; heat through (do not boil).