Bishops Brisket Mumma Recipes

Steps:

• 1. Preheat the oven to 375. Rinse off brisket and pat dry. If there's too much fat on the meat, trim it. But be careful not to remove too much. Remember, fat adds flavor.
• 2. Combine the two packages of soup mix in a bowl. Coat the brisket with oil or spray with cooking spray. Then, rub the instant soup mix liberally into both sides of the brisket, using it all.
• 3. Place the chopped onions on the bottom of a large dutch oven and put the meat directly on top. Add cut up carrots, and potatoes to the dutch oven. Add enough water to the dutch oven to come up almost to the top of the roast.
• 4. In another sauce pan, boil 1 1/2 cup of water. Once boiling, add the bouillon. Keep stirring until dissolved. Add mushroom soup mix. Then add to dutch oven.
• 5. Cover the pot and put in the preheated oven to cook. Cook at 375 for 3-4 hours. At 2.5 hours, check the liquid level in the pot - you want it to reduce, just not gone. Add more water or beef stock as needed. At 3 hours, check the meat for tenderness. When the brisket is done, it will come close to falling apart. Remove from oven. Take the meat out. Let it cool in the fridge. It cuts better when its cold. When you're ready to eat, reheat the "gravy" in the pot and ladle the heated liquid over the sliced meat. If the meat isn't hot enough, you can reheat it in the oven or microwave. Just be mindful of how long its been cooking.
• 6. Serve everything together in a big serving pot or platter and enjoy. This is particularly good served open faced on top of some good Jewish rye bread. As I mentioned in step 4, if you want to slice the brisket, its best to prepare it the day before, cool it in the fridge and slice it cold. It slices much easier and better when cold. Then put it back in the pot with the potatoes, etc. only to reheat when ready for supper. Doing it this way, also gives you a chance to remove some/most of the fat from what was left in the pot.

Steps:

• Wash the fruit and bake it on a foil lined baking sheet until it becomes pale brown, turning once.
• Heat a large earthenware bowl and add the fruit. Stud each fruit with five cloves.
• Add the sugar and the red wine, and store covered in a warm place for about a day.
• Squeeze the fruit to extract the juice, and strain into a saucepan.
• Add the port and warm thoroughly, but don't boil.
• Serve in heated glasses.
• Note: There are many suggestions for variations in this recipe, including the addition of star anise and cinnamon sticks.
• There was also a suggestion to bring the mix to a boil, simmer for an hour, and add brandy, brown sugar and orange juice.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

Steps:

• Place Corned Beef Brisket on a DOUBLE-THICKNESS of aluminum foil.
• Rub all over with as much Garlic Powder and Onion powder as you want (It all depends on your taste and the size of the Brisket, but I figure I use about 2 or 3 teaspoons of each).
• Now smear liberally all over with the Mustard (the amount used depends on the size of the Brisket).
• At this point I usually place the aluminum foil containing the Corned Beef in a baking pan and bend the edges up to hold the liquid.
• SLOWLY pour in the Red Wine.
• Wrap the aluminum foil as tightly as possible around the Brisket being sure that no steam will be able to escape.
• Bake at 300 degrees for 4-5 hours, depending on size of Brisket.
• CAREFULLY open aluminum foil (you can be burned by the escaping steam if you aren't careful).
• Remove Corned Beef Brisket to a platter and allow to"rest" for 10-15 minutes before slicing.
• Discard the liquid.

Steps:

• Place corned beef on double thickness heavy-strength aluminum foil, and place inside baking pan. (Discard spice packet that comes with corned beef.)
• Sprinkle top with garlic and onion powders.
• Smear mustard in even layer over top.
• Fold up aluminum foil so it will hold wine - pour red wine slowly over brisket.
• Fold aluminum foil tight around brisket until it's all closed. Be certain it's tight so steam won't escape.
• 300 degree oven for about 4 hours
• Unwrap carefully, place on platter, and slice thinly against the grain.