Sunday, September 19, 2010
Breaking a fast if I would have fasted
It was Yom Kippur which is a very important Jewish Holiday. When I was a kid we used to fast for the day. Now that I am an adult I choose not to do this. However, I sometimes want to do something that is connected with tradition. Although I usually end up getting it wrong anyhow. So, what I am getting at is that I didn't fast. I did make a Beef Brisket and Potato Pancake dinner that I would have wanted if I DID fast. If truth be told this dinner is way too heavy to break a fast and it is more traditionally a Hannukah dinner but hey my heart was in the right place. Not only that but it is Dr. Foods birthday weekend and he LOVES this dinner.
I even got a bottle of one of my favorite "Cooking dinner and drinking wine" wines. I like it pretty much for the sinister label. I can just see a mom with a cigarette hanging out of her mouth saying (in a really raspy voice) to the kids "Hey go play, it is Mommy's Timeout".
Love it...ok, don't give me that weird look like I have gone nuts. If you have been reading this blog for any time (which I pretty much believe that you might have just ended up here by accident and that is ok too) you know that I ramble. Yes, but I CAN cook if I do say so myself.
I also made potato pancakes. Shut up! I KNOW this isn't really what we should have been eating for a make believe "break fast". It probably should have been something very light and sensible.
Ooops, picture is a little blurry. Maybe a little too much "Mommys Time Out". It is ok because this mommies kids are grown up and can fend for themselves (although I like to pretend that they still NEED me).
Um, I was famished from my pretend fast and ate before I got a picture, but this is sorta what it looked like before I wolfed part of it down.
Aunt Irenes Brisket
by Kay's Aunt Irene (Kay is a friend from the past. Actually, she was my cooking guru. Not aunt Irene....Kay.)
Aunt Irene's Brisket
1 4-pound beef brisket
1 onion, thinly sliced into half moons
1/2 cup ketchup
1/2 cup prepared chile sauce
3 tablespoons brown sugar
6 cloves garlic, minced
1 12-ounce bottle beer
1. Salt and pepper both sides of the meat.
2. Place beef in a roasting pan.
3. Cover with onion.
4. Combine ketchup, chile sauce, brown sugar, garlic,
and beer. Pour mixture over meat.
5. Cover securely with foil.
6. Bake at 300 degrees F for 3 to 4 hours. When the meat is tender, remove foil
and bake uncovered for an additional 35 to 40 minutes.
7. Puree the gravy while hot.
It is easier to slice the meat when it is cold. It is a good idea to let it cool all the way down and then slice. It can then be reheated.