Wednesday, April 11, 2012

Laid-Back Brisket Party Menu and Recipes

Brisket Party
Courtesy of Real Simple

Menu
BISCUITS WITH TOMATO JAM AND CHEDDAR
BRAISED BRISKET AND VEGETABLES
CREAMY GRITS
GREENS
MUD PIE

This past weekend, my husband and I had the pleasure of having his family over for dinner and I love any excuse to cook a full menu of fun things. A few years ago we ate at Chesapeake's in Knoxville, TN and I had the most delicious meal of smashed potatoes, tomato jam, and seared tuna steak. Ever since I have been looking high and low for a recipe for tomato jam or somewhere to purchase it. So, thank you Real Simple for finally providing me with one!! The meal was a hit and everything was thoroughly enjoyed, my only disappointment being that I did not get an adequate quantity of pictures for all of the dishes.

BISCUITS WITH TOMATO JAM AND CHEDDAR

1-28 oz can whole peeled tomatoes, 1/2 C sugar, Kosher salt, 16 2" biscuits (I made cream drop biscuits with half whole wheat flour), 4 oz extra sharp white cheddar cheese, thinly sliced
Bring the tomatoes and their juices, sugar, and 1 tsp salt to a boil in a medium pot. Reduce heat to medium and cook, mashing occasionally, until thick and jammy, 15-20 minutes (mine took substantially longer than this estimated time to the point that I was getting fussy about it not thickening). Serve with biscuits and Cheddar.

No one else ate their biscuits with the Cheddar, but I loved how they complemented each other.

BRAISED BRISKET AND VEGETABLES

1 Tbsp Canola oil, 3lbs beef brisket-trimmed, 1 Tbsp ground coriander, Kosher salt and pepper, 1 lb carrots-peeled cut into 2" pieces and halved lengthwise, 1 lb parsnips-same as carrots, 1 large onion-peeled and cut into wedges, 1/4 C tomato paste, 1/4 cider vinegar, 2 Tbsp Worcestershire sauce, 5 C low-sodium chicken broth
Heat oven to 350 degrees. Heat the oil in a 5-6 qt. Dutch oven over medium-high heat. Season the brisket with the coriander, 1 tsp salt, and 1/2 tsp pepper. Add the brisket to the Dutch oven and cook until browned, 3-4 minutes per side; transfer to plate.
Add the carrots, parsnips, onion, and 1/2 tsp each salt and pepper to the Dutch oven and cook, stirring occasionally, until the vegetables begin to soften, 5-7 minutes. Mix in the tomato paste, broth, vinegar, and Worcestershire and stir to combine.
Nestle the brisket in the vegetables and bring to a boil; cover and transfer to oven. Cook until the brisket is tender, 3 to 3 1/2 hours. Let rest for at least 10 minutes before slicing.
Serve the brisket and vegetables with the cooking liquid.

CREAMY GRITS

4 C low-sodium chicken broth, 2 C quick cooking grits, Kosher salt and pepper, 4 Tbsp unsalted butter, 1/4 C heavy cream

Bring the broth and 4 C of water to a boil in a large pot. Gradually whisk in the grits, 1 1/2 salt and 1/4 tsp pepper. Reduce heat to low and simmer, whisking frequently, until soft and creamy, 6-8 minutes. Remove from heat and stir in the butter and cream.

GREENS

I sauteed spinach in a bit of olive oil in skillet with dashes of salt and pepper.

MUD PIE

9oz pkg chocolate wafer cookies, 6 Tbsp unsalted butter- melted, 2 Tbsp sugar, 1/4 tsp kosher salt, 3 pints coffee ice cream-softened (1 normal size container), jar of hot fudge, 1/4 chopped roasted salted peanuts

I made an Oreo cookie crust because I couldn't find chocolate wafer cookies, with less butter and no sugar or salt. 

After Oreo crust is cooked, spread the ice cream in the prepared crust and freeze, covered, until firm, at least 1 hour and up to 3 days.
Before serving, remove the pie from the freezer and let rest for 5 minutes. Drizzle with 1/4 C fudge sauce and sprinkle with the peanuts. Serve with additional hot fudge.