Sunday, October 26, 2008
Hooray for beef brisket! Wow, that's good stuff! It can be a tough cut, but full of flavor if cooked slow to yummy tenderness. We got a brisket the other day, on a whim, and I popped it in the oven Saturday morning.
I got a large baking sheet, lined the bottom with aluminum foil, put the brisket in. I added a bit of teriyaki sauce, covered it with more aluminum foil, sealed the edges, and put it in the middle rack of the oven at 250F. Cooked it from 10am until 6pm when we served it up with baked potatoes and asparagus. oh yummy! Tender and juicy beef! Good leftovers tonight, and even more leftover for tomorrow. I had suggested we use some for awesome beef burritos, but Brad won't hear of it... doesn't want anything to mute the taste.