Holiday Brisket -- Quad-Cities Online Recipe Book
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Main Dishes:

Holiday Brisket

Comment on this recipe

"After having turkey in November, this is a nice change and easy during the busy holiday season. It's one of our families' favorites."

Ingredients

4 to 5 pounds brisket of beef
1 cup sherry wine
1/2 cup water
3 tablespoons ketchup
1 to 2 onions, sliced
1 jar pimiento
1 large jar mushrooms

Instructions

Season brisket, as desired. Brown 60 to 90 minutes in 350-degree oven.

Combine wine, water, ketchup, onions, pimiento and mushrooms. After meat is browned, pour mixture over meat and cover tightly with foil.

Bake at 350 degrees until meat is tender, approximately 2 to 2-1/2 hours. Let cool. Separate meat from sauce and place sauce in bowl. Put meat and sauce in refrigerator overnight.

Next day, remove any excess fat from sauce. Slice cold meat with electric knife on diagonal. Put slices back in pan and pour sauce over; reheat. Put meat on serving platter and pour sauce on top.

Diane Mitchell
East Moline



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  Today is Tuesday, Sept, 30, the 273rd day of 2014. There are 92 days left in the year.

1864 — 150 years ago: The ARGUS Boys are very anxious to attend the great Democratic mass meeting tomorrow and we shall therefore, print no paper on the day.
1889 — 125 years ago: H.J. Lowery resigned from his position as manager at the Harper House.
1914 — 100 years ago: Curtis & Simonson was the name of a new legal partnership formed by two younger members of the Rock Island County Bar. Hugh Cyrtis and Devore Simonson..
1939 — 75 years ago: Harry Grell, deputy county clerk was named county recorder to fill the vacancy caused by a resignation.
1964 — 50 years ago: A new world wide reader insurance service program offering around the clock accident protection for Argus subscribers and their families is announced today.
1989 — 25 years ago: Tomato plant and other sensitive greenery may have had a hard time surviving overnight as temperatures neared the freezing point.




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