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The School of Flaunt
Back when "Flying Was Fun" Alexandra Smythe and Cate Clarke were Flight Attendants with a Major International Carrier. Prior to Private Jets coming into vogue, Alexandra and Cate traveled in the First Class World, meeting and greeting the top celebrities, politicians who would become Presidents, nouveau riche, and yes the occasional Headline Grabbing Criminal in Handcuffs!
What the two ladies viewed and experienced became fodder for the School of Flaunt, so much money, such bad taste and oh those terrible manners. Something had to be done! Hence, The School of Flaunt Handbook was born. Read More
HAPPY ST. PATTY’S DAY - A New Twist for Brisket!
Published: Friday, March 11, 2011
HAPPY ST. PATTY'S DAY - A New Twist for Brisket!
¾ c Irish Mist Liqueur (do not use any other liqueur NO exceptions)
1 Box pitted prunes
3-4 lbs. beef brisket
2 onions, diced
2 ribs celery, diced
½ Tsp Salt
½ Tsp Pepper
½ Tsp Ground Ginger
3 Tbsp Worcestershire sauce
1 cup water
2 Tbsp lemon juice
½ cup brown sugar
8 carrots halved
Heat Irish Mist in microwave until warm, add prunes and let steep.
Brown brisket on both sides in oil
Brown onion and celery in oil
Transfer brisket to a roasting pan, season it with salt, pepper, ginger and then spread Worcestershire sauce on top
Put browned onion and celery on the top of brisket and on the sides
Combine lemon juice, brown sugar and water (sugar will dissolve in the water, mix with a spoon) and add to pan
Cover pan with heavy aluminum foil and make sure that it is tight around on the top of the roasting pan
Cook for one hour at 300 degrees, remove foil
Add Irish Mist, prunes and carrots
Replace foil and roast for another 1 ½ hours or until meat is fork tender
Place prunes on top of sliced briskets with some of the juice, with onions and celery
Serve with new boiled potatoes and steamed cabbage
Put extra juice in a gravy boat to be served individually
This meal is so filling that you need only a very small salad or not one at all. Do not let the meat sit for a long period of time in the hot liquid. Suggested that you cut and serve immediately. Leftovers the next day are terrific. Microwave for rewarming. Hint: Add lots of extra carrots when you are originally cooking because you will want more of them the next night. They are like eating candy!
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