and Mable are taking a short break so we are continuing our series.
Mable's 'Almost Healthy' Recipe Book,
featuring Joe's famous 'Gourmet Cooking Classes.
Featured Recipe - Brisket To Die For
Turn Up your speakers and listen in...
Follow Joe's cooking
instructions at your own peril. What he knows about cooking you could fit on the back of a
postage stamp and still have room for your family biography.
Our lawyers suggested I add this disclaimer for your protection.
If you want access to the entire cookbook simply click here to order it...
You'll love it...
And now for the kids... old and young... It's time for a sing-a-long with mable's theme
Mables Song - Full
Brisket (To die for...)
Mouth watering and oh so tender...
- Brisket or Beef For Pot Roasting
- 10 to 12 Carrots
- 2 Sticks of Celery
- 1 onion
- 2 to 3 cans stewed Tomatoes
- 2 Cans Tomato Sauce
- 1 Can Tomato Paste
- 1 Cup Water
How to prepare it...
Dice celery, onion and 1 carrot and sauce together in a fry pan with a small bit of olive
oil. Season with pepper and a little salt (if you must use it. I don't use any.)
Place sauté mix into a large Dutch oven (5 to 8 quarts).
Season Meat with pepper, paprika, a little Tabasco sauce and a little Worcestershire
Sauté Meat in fry pan until brown on all sides to sear in the juices.
Place meat in Dutch oven.
Add Stewed Tomatoes, 1 cup water, Tomato Sauce and tomato paste.
Peel carrots and cut into 2 inch sections and place around the meat.
Cook for 3 to 3 and a half hours in oven (with cover on) at 300 degrees.
Remove and let cool. Place in refrigerator
Slice when cold and then reheat in oven for about one to one and a half hours and serve
Note: This dish tastes best when cooked the day before serving and
allowed to chill
overnight in the refrigerator.