See Also: Brisket of Beef(recipes)
Texas Beef Brisket(recipes)
Spice-Rubbed Beef Brisket(recipes)
Slow Cooker Brisket of Beef(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Brisket(recipes)
brisket(dictionary)
brisket(dictionary)
brisket(medicine)
brisket disease(medicine)

desmitis (medicine) and Brisket of Beef (recipes)


desmitis (medicine)


desmitis
Inflammation of a ligament.

Origin: desm-+ G. -itis, inflammation


Brisket of Beef (recipes)


Brisket of Beef

Yield: Makes 10 to 12 servings



Ingredients:



1beef brisket (about 5 pounds), trimmed

4cloves garlic, minced

1/2teaspoon black pepper

2large onions, cut into 1/4-inch-thick slices and separated into rings

1bottle (12 ounces) chili sauce

3/4cup beef broth, beer or water

2tablespoons Worcestershire sauce

1tablespoon packed brown sugar









Preparation:





1.Preheat oven to 350°F. Place brisket, fat side up, in shallow roasting pan. Spread garlic evenly over brisket; sprinkle with pepper. Arrange onions over brisket. Combine chili sauce, broth, Worcestershire sauce and sugar; pour over brisket and onions. Cover with heavy-duty foil or roasting pan lid. 2.Roast 2 hours. Turn brisket over; stir onions into sauce and spoon over brisket. Cover; roast 1 to 2 hours more or until fork-tender. Transfer brisket to cutting board. Tent with foil; let stand 10 minutes.* *At this point, brisket may be covered and refrigerated up to 1 day before serving. To reheat brisket, cut diagonally into thin slices. Place brisket slices and juice in large skillet. Cover and cook over medium-low heat until heated through.3.Stir juices in roasting pan. Spoon off and discard fat from juices. (Juices may be thinned to desired consistency with water or thickened by simmering, uncovered, in saucepan.) Carve brisket across grain into thin slices. Spoon juices over brisket.







Note:

If desired, stir red boiling potatoes, carrot, parsnip or turnip pieces into juices during last hour of Cooking.