We normally have beef for Christmas and it’s usually a rib roast, but this year rib roast prices are high as a giraffe’s behind so we’re changing it up and having Mom’s chuck roast with black onion gravy. That delicious and original recipe, unfortunately, is in her head so I can’t share it with you until she writes it down.
Because there will be 16 of us this year for every meal we are also doing a pork loin that will be wrapped in bacon and grilled outside by Dad.
Here’s a similar one that you do in the oven instead of grilling. I’m not sure about the raisins though. I might skip them.
Bacon Wrapped Pork Loin
1 (3 pound) boneless pork loin
salt and pepper to taste
8 slices bacon
2 Tbsp honey
2 Tbsp balsamic vinegar
2 Tbsp dry red wine
1 sweet onion, minced
1 Tbsp chopped fresh rosemary
2 Tbsp golden raisins
Preheat oven to 375 degrees F (190 degrees C). Line a shallow roasting pan with aluminum foil.
Season pork loin with salt and pepper. Wrap the bacon slices around the pork loin and secure with toothpicks. Preheat a large skillet over medium-high heat, then add the pork loin. Cook until golden brown on all sides, about 10 minutes, then place onto roasting pan. Stir together honey, balsamic vinegar, red wine, onion, and rosemary in a small bowl; spread over pork loin.
Roast the pork loin in preheated oven for 15 minutes, then sprinkle with raisins. Continue cooking until the internal temperature of the pork loin reaches 145 degrees F (63 degrees C), about 15 minutes more. Remove from the oven, and allow to rest for 5 minutes before removing toothpicks and slicing.
—kwc— Brisket is certainly not as cheap as it used to be, but more economical than a rib roast, and it feeds a ton. In Texas we call brisket the meat that is smoked on the grill, but this baked kind I usually refer to as Jewish brisket. It is so tender cooked low and slow (in this recipe it is cooked in a crockpot which is handy for Christmas) but you can get the same results in a low oven for several hours.
Sunday Dinner Brisket
3 Tbsp olive oil, divided
4 cups sliced onions (about 4 medium)
4 garlic cloves, minced
1 Tbsp brown sugar
1 fresh beef brisket (4 to 5 pounds)
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarsely ground pepper
1/4 cup balsamic vinegar
1 can (14-1/2 ounces) reduced-sodium beef broth
2 Tbsp tomato paste
2 tsp Italian seasoning
1 tsp Worcestershire
1/2 tsp paprika
1 Tbsp cornstarch
2 Tbsp cold water
In a large skillet, heat 1 tablespoon oil over medium heat. Add onions; cook and stir until softened. Sprinkle with garlic and brown sugar. Reduce heat to medium-low; cook until onions are golden brown, stirring occasionally, about 10 minutes. Transfer to an oval 6-qt. slow cooker.
If necessary to fit skillet, cut brisket in half. Sprinkle brisket with flour and shake off excess. In skillet, heat remaining oil over medium heat. Brown both sides of brisket; sprinkle with salt and pepper. Place in slow cooker over onions.
Add vinegar to skillet; increase heat to medium-high. Cook, stirring to loosen browned bits from pan. Stir in broth, tomato paste, Italian seasoning, Worcestershire sauce and paprika until blended. Pour over brisket. Cook, covered, on low until meat is tender, 8-10 hours.
Remove brisket; keep warm. Transfer cooking juices to a saucepan; skim fat and bring to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir until thickened, 1-2 minutes.
Cut brisket diagonally across the grain into thin slices. Serve with sauce.
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