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Saturday, July 19, 2008

*spiced Honey Glazed Beef Brisket*

I decided on beef brisket today. This is something we don,t have vary often, because I make it for special dinners. It's very good and nice to have for those special ocaisions. You can make the brisket the day before so there isnt so much work the day of serving. We have it with Coleslaw, Stuffed Potatoes, and Ginger Glazed Carrots. For dessert I let my grandaughter pick what grandma makes, she gets to help.Well enjoy! If anyone wants to share a recipe, please do. I'll post your name with it too.

*spiced Honey Glazed Beef Brisket*

Servings: 6

Note:
The brisket may be cooked a day ahead of time, then glazed and heated the following day. Be sure to remove the bay leaf before serving. Its for flavor.

BRISKET:
3 Lb. Beef Brisket, or 4 lb.
1 Bay Leaf
1/8 Tsp. Salt
1 Tsp. Peppercorns

GLAZE:
¼ Cup Barbecue Sauce
¼ Cup Soy Sauce
2 Tbls. Honey

BRISKET:
Using a large sauce pan, cover the brisket with water. Add bay leaf, salt, and peppercorns. Cover; simmer for 3 to 3 1/2 hours or until tender. Drain.

GLAZE:
Preheat oven at 350°F.
Using a small bowl, mix barbecue sauce, soy sauce, and honey; Mix well. Place the cooked brisket in a shallow baking pan; spread glaze all over brisket. Bake for 35 to 40 minutes, occasionally basting with the pan juices. Serve.

Per Serving: 757 Cal (73% from Fat, 21% from Protein, 6% from Carb); 39 g Protein; 60 g Tot Fat; 24 g Sat Fat; 27 g Mono Fat; 2 g Poly Fat; 12 g Carb; 0 g Fiber; 10 g Sugar; 20 mg Calcium; 4 mg Iron; 903 mg Sodium; 166 mg Cholesterol.

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