Kyle’s Kitchen
As a Texan, I love brisket as much as the nex t per son. But there are two different kinds of brisket in my opinion. There’s the Texas kind that is slow smoked with wood that everyone around these parts knows well.
The second kind I call Jewish brisket. It’s cooked slowly in the oven. There is a food forum I below to and lots of the members are Jewish. Brisket is a traditional holiday meal for Jewish people, and I have made it many times. Totally worth it and very different than Texas brisket. Here’s a good recipe from Ina Garten. It’s a little fancier than mine.
Brisket with Onions and Leeks 1 (5½- to 6-pound) brisket, trimmed with a thin layer of fat Kosher salt and freshly ground black pepper 3 tablespoons canola oil ¼ cup Wondra flour 1 pound yellow onions, halved and sliced 1/3 inch thick 1 pound red onions, halved and sliced 1/3 inch thick 3 large leeks, white and light green parts only, halved and sliced 6 large garlic cloves, sliced ¾ cup dry red wine ½ cup canned beef stock, such as College Inn 6 sprigs fresh thyme, tied with kitchen string 3 tablespoons tomato paste Sprinkle the brisket with 2 teaspoons salt, wrap it well, and refrigerate it overnight. This is more important than you think!
The next day, preheat the oven to 350 degrees.
In a very large (13-inch) Dutch oven, such as Le Creuset, heat the oil over medium- high heat. The pot should be large enough for the brisket to lie flat. Sprinkle 1 tablespoon salt and 1 teaspoon pepper all over the brisket. Sprinkle the Wondra flour all over and dust off the excess. Brown the brisket in the oil for 5 minutes on each side, adding more oil if necessary. Transfer to a large (18 × 14 × 2-inch) roasting pan and set aside.
Put the yellow onions, red onions, and leeks in the Dutch oven, adding a few tablespoons of oil if the pot is dry, and sauté over medium to medium-high heat for 15 minutes, scraping up any brown bits, until the onions are tender and begin to brown. Add the garlic and cook for 2 minutes. Add the wine, beef stock, and thyme and cook for 3 minutes, scraping up any brown bits.
Spoon half the onion and leek mixture under the brisket. Spread the tomato paste evenly on top of the brisket. Spoon the rest of the onions and leeks on top of the brisket, covering the tomato paste. Wrap the roasting pan tightly with heavy-duty aluminum foil. Roast for about 3½ hours, until the meat is extremely tender when tested with a meat fork.
Discard the thyme bundle and allow the meat to rest at room temperature for 15 minutes before slicing thickly across the grain. Serve the meat with the warm onion mixture spooned on top. Sprinkle with salt and serve hot.
-kwc This sounds like it would be very good on a cold day.
Loaded Twice Baked Potato Casserole
4 pounds russet potatoes, peeled and chopped into cubes 4 cloves garlic, mashed 5 Tablespoons butter 1 cup sour cream 1/2 - 1 cup heavy cream or milk, (amount depends on how creamy you like it) 2 cups shredded cheddar cheese 12 oz bacon, cooked and crumbled 1 Tablespoon salt, (approximately, adjust to taste) 1 teaspoon black pepper 1/4 cup green onions, finely chopped Add potatoes and garlic to a large pot. Fill with water, so the potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain.
Preheat oven to 350. Mash potatoes. Stir in butter, sour cream, and heavy cream. Mash further if necessary to get to your desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese, and bacon (reserve some for the topping).
Pour into 13x9 in baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes until hot and cheese is melted.
Sprinkle with green onions before serving.
-kwc I may have posted this recipe before, but it’s worth a repeat because it’s so good. When I worked at The Greensheet in Houston a coworker named Lydia used to bring this when it was cold outside for all of us to share. Good stuff and very easy.
Taco Soup
1 lb ground meat 1 bell pepper chopped 1 onion chopped 1 pkg taco seasoning mix 1 pkg Valley Ranch dressing 1/2 cup hot sauce 1 large can crushed tomatoes 2 cans black or pinto beans or both 2 cans whole kernel corn 2 cups of water Brown meat, add bell pepper and onion. Add taco seasoning and ranch dressing, add crushed tomatoes and water, mix well, add beans and corn bring to a boil, lower heat and simmer for one hour.
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