Today I’m pleased to share our family’s favorite Sunday brisket for a virtual progressive dinner party, Share Our Holiday Table. Together with more than 50 fellow bloggers, we are sharing our favorite recipes to help raise awareness of Share Our Strength‘s work to ensure no child goes hungry.
You’ll see below I made my own chili sauce for this recipe, using organic ketchup, out of frustration with the HFCS in the store version. So when I read this story in yesterday’s SOS email, my heart broke:
…. a young boy who received free meals all summer at a small community organization in El Dorado, Arkansas, thanks to the support of Share Our Strength. One day, a staff member noticed that he was stuffing his pockets with ketchup packets and asked him why he wanted so much ketchup.
He replied, “I hope it’s okay. I bring them home and when we have enough my grandma and me make tomato soup.”
Won’t you hop over to SOS and donate even just $2.99 — the cost of a carton of tomato soup? It doesn’t take much to make a world of difference for hungry kids this holiday season.
Thank you! Now, on to the recipe.
My brisket recipe comes from my Jewish mother-in-law, who instructed me to simply add a jar of chili sauce and a can of beer to a brisket and roast it. The first time I attempted this to nearly disastrous results. The supermarket had only corned beef brisket, and I did not yet know the difference. I couldn’t find chili sauce, and wound up with a bottle of something like Pete’s hot sauce. Hot sauce + hot pink and uber-salted corned beef is, for the record, almost inedible, as the husband likes to remind me.
Now, I buy my brisket from Smith Meadows at the farmers market, and I know that chili sauce comes from Heinz. Unfortunately, Heinz is made with high fructose corn syrup, so I made my own chili sauce. Instructions below. The best part about making this brisket on a Sunday afternoon is that the leftovers can be stretched out into one or two more dinners during the week — sliced thin for brisket sandwiches one night, then shredded and served over egg noodles another. It’s a great way to stretch your food budget and get the most out of your grassfed beef.
Recipe: Sunday Brisket
- 1 4-pound beef brisket
- 1 onion, thinly sliced
- 10 ounces chili sauce (see below)
- 1 bottle dark beer (I used Guinness)
- sea salt and black pepper
For Chili Sauce:
- 1 1/4 cup organic ketchup
- 1/4 cup dried minced onion
- 1 tablespoon chili-garlic sauce
Instructions: Preheat oven to 325 degrees. In a small bowl, whisk together the chili sauce ingredients. Trim any excess fat from the brisket and place in roasting pan. Season generously with salt and pepper. Spread chili sauce and onions on and around the brisket, then pour beer over top. Cover pan with foil and cook for 3 1/2 to 4 hours, until tender. Serve with pan juices as gravy. Makes 8 servings.
Below are the other sites sharing entree recipes on Share our Holiday Table today. In addition to our usual year-end donation to Share our Strength, I’ll be donating my December ad revenue as well. If you’ve already donated to Share our Strength, I hope you’ll take a moment to share this post with a friend too. Thank you so much!
Find the full menu of appetizers, drinks, soups and salads that have already been shared after the jump.
December 9: Soup
- edible cville (read the post)
- The Runaway Spoon (read the post)
- A Girl, A Market, A Meal (read the post)
- Ladles and Jellyspoons (read the post)
- Two Dollar Dinners (read the post)
- All About Alton Brown (read the post)
- Cookie Central’s Great American Bake Sale (read the post)
- Celiac Teen (read the post)
- Celiacs in the House (read the post)
- Gluten Free Life with Jen (read the post)
- And Love it Too! (read the post)
December 8: Salads
December 7: Drinks
- Food Woolf (read the post)
- The Gringo Chapin (read the post)
- Neo-Homesteading (read the post)
- Three Many Cooks (read the post)
December 6: Appetizers