Corned beef and cabbage? Ick. No one in my house wants to eat that for dinner. But, my Gram’s recipe for slow-cooked brisket–that’s always a winner. And, it’s so easy to put together.
Gram told me she would make two of these briskets at a time–one for dinner and leftovers for the freezer. Between her six kids and my grandfather, there were always extra people for dinner.
Having a brisket on stand-by in the freezer kept her guest-ready.
Growing up, my mom always made it before bed and put it in the oven overnight. Once when we were on vacation together, Mom put the brisket in around 8 p.m. Sophie woke up with a bad dream around 3 a.m. The beef smelled soooooo good. We snuck into the kitchen and sampled it for a mid-night snack.
- 1 large, frozen brisket (not corned beef)
- 1 pkg dried onion soup mix
- Big squirt mustard
Cover frozen brisket with thin layer of mustard. Sprinkle soup mix over top. Cover tightly with foil. Bake at 250 for 6-8 hours or overnight. It should pull apart easily.
Roasted Brussel Sprouts with Honey
- 1-1/2 pounds brussels sprouts, halved
- 3 tablespoons olive oil
- salt & pepper
- 1 tablespoon sweet balsamic vinegar
- 1 tablespoon honey
- Feta cheese
Toss Brussel Sprouts, oil, salt and pepper together. Roast at 450 for 20-25 minutes until brown and carmelized. Toss with vinegar, honey, and Feta while still warm.