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TEXAS BRISKET
Mix all together. Marinate brisket in tightly covered pan all night.
Cook at 275 for 3 hours in same 'tightly' covered pan. Uncover and
cook 30 extra minutes. Serve with BBQ sauce. Contributed by Kathy. ERIC'S FAVORITE LASAGNA |
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| 2 T | Olive oil |
 Eric William Thomas Christian |
| 1/2 lb | Ground beef | |
| 1/2 lb | Ground pork sausage | |
| 1 | Medium onion, chopped | |
| 1 | Garlic clove, minced | |
| 1 T | Parsley | |
| 1 1/4 cup | Tomato paste | |
| 1/4 tsp | Oregano | |
| 1 tsp | Salt | |
| 2 cup | Water | |
| 14 (approx) | Lasagna noodles | |
| 1 T | Oil | |
| 1 lb | Mozzarella cheese | |
| 3/4 lb | Ricotta cheese | |
| Parmesan cheese | ||
Heat oil, add meats, onion, garlic, parsley and brown.
Stir until meat is crumbly and onions soft. Add tomato paste, oregano
salt, water, stir and simmer 1 1/2 hours. Cook noodles in water/oil.
Layer sauce, noodles and cheeses in a 9X13" baking dish and
bake at 350 until heated through. Contributed
by Kathy: This was Eric's favorite meal. One that I have never
been able to prepare again. Maybe someday? Eric's Mom, Kathy |
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BRAISED SHORT RIBS
| 2 1/4 cup | Dry red wine, divided |
 Patrick Edward Schwartz |
| 2 1/4 cups | Beef broth, divided | |
| 2 | Garlic cloves, crushed | |
| 1 tsp | Ground allspice | |
| 1/2 tsp | Ground ginger | |
| 4 lbs | Beef short ribs,trimmed and cut in half | |
| 1 tsp | Salt | |
| 1 tsp | Pepper | |
| 1/2 cup | All purpose flour | |
| 3 T | Olive oil | |
| 1 | Carrot, chopped | |
| 1/2 | Onion, chopped | |
| 1 rib | Celery, chopped | |
| 2 T | Tomato paste | |
| Roasted red potatoes | ||
Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4-6 hours, turning occasionally. Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour. Cook ribs, in batches, in hot oil in a Dutch oven over medium high heat 15 minutes or until browned. Remove ribs, set aside. Reduce heat to medium; add carrot, onion and celery, saute 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes. Return to ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover. Bake at 300 degrees for 3 hours. Remove ribs. Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes. Garnish if desired. Yield 6 servings. Prep 35 minutes, chill 6 hours, Bake 3 hours,
cook 15 minutes Contributed by Carol. |
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