Baby wasn't going to be home in time to start the brisket preparations for Rosh Hashanah this year, so I stepped in made my first brisket! It was delicious and so much better than, shall we say, others that I have experienced. Juicy and full of flavor I would make this anytime besides a holiday, such as a warming Sunday dinner. Or for variation, just think of Southern BBQ restaurants where they pair it with sides of mustard or collard greens and soak up the juices and smoky BBQ sauce with jalapeno-laced corn bread. Or shred the leftovers for a burrito stuffed with lettuce, rice and topped with pico de gallo! This particular brisket is from an old, yellowed newspaper clipping found on antiquerecipes.net. Baby was so proud of me and loved, as did our guests. Needless to say, I was thrilled.
Belgium Brisket of Beef
(Makes 6-8 Servings)
5 pounds flat brisket of beef
2 tsp sale
1/2 tsp pepper
Garlic and onion powder to taste
2 onions, sliced
4 celery ribs
1 cup chili sauce
1/4 cup water
1 can beer (I used a Hennipen Farmhouse Saison Belgian-style ale, to great effect)
Place beef on a rack in a large roaster, fat side up. Season both sides of meat with salt, pepper, garlic and onion powder. Place onions, celery and chili sauce over meat. Put 1/4 cup of water in bottom pan.
Roast in a 325-degree oven, uncovered, basting oven with drippings until meat becomes well browned. COVER. After beef has baked for 3 1/2 hours (having checked occasionally to see there is still enough liquid and if need, as in some more water), pour beer over meat. Recover and bake 1 1/2 hours longer or until meat is tender.
Remove meat and let cool slightly before slicing. Then slather with the dark gravy and Serve with roasted potatoes, your favorite greens--and more Belgian ale!
NOTE: To make day ahead, remove meat and cool after baking. Strain gravy into a bowl; let set until fat rises to the top. Skim off as much as possible. Slice meat. Before serving reheat meat in skimmed gravy. Add 1/2 cup water if necessary.
Attention all lobster loving landlubbers and beer-guzzling boatmen alike!
Sail has tacked on two more Lobster & Beer sails before the end of this all too brief summer. As the Clipper City ship coasts through the harbor off of Battery Park City, put a couple of lobster rolls in your belly and knock back unlimited beers while at it!
On Tuesday September 16th and Tuesday October 7th from 6:30PM – 8:30PM, the proud Clipper City offers two 'Maine-style' lobster rolls from Luke's
Lobster (served chilled on a buttered and toasted split-top bun with a
little mayo, lemon and spices) as well as accompanying chips, pickles, coleslaw, and potato salad during the twilight cruise. Did I mention unlimited beer?
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox