I have been absent from my food blog far too long, and I have two primary reasons for that. For one, during winter, I don't like taking food photographs when it's dark outside. I don't want to use flash (makes for unappetizing photos), and setting up photography lights is a huge hassle. Second, I'm just plain tired when I get home from work, and then it's already dark outside. It's a viscous cycle that kept my blogging mojo at bay.
This week, I am on Spring Break from our school district, and I'm not going anywhere. At last, I have the time to sit down and write out printable recipe cards, edit photos and write blog posts without feeling worn out from my full-time job.
I can't think of a better way to come back from my absence, by sharing the first of three new recipes that I made for yesterday's Easter family supper.
I don't buy onion soup mix, and I rarely drink Coca Cola. However, I have used sodas in recipes, with great results (such as this 7-Up cake). I watched the video on America's Test Kitchen, and saw how the onion soup mix was made from scratch (and loved it) and that's when I knew this would be our main dish for our Easter Sunday Supper.
slow-grilled a brisket, for several hours, with our Weber. Barbecued brisket it so delicious grilled with wood chips (or oak, if you have that kind of barbecue set up). The average time to slow cook a brisket is 3-4 hours. It's worth the wait, though.
Perfect! Sear both sides, remove and set aside.
While the meat was searing, I set up my ingredients to make the sauce: ketchup, Coca Cola (not diet), onion powder, garlic powder, dried thyme, dark brown sugar (a printable recipe card is at the very end of this post. Whisk it all together and set aside.
Instead of using onion soup mix, I cut up 2medium onions into half inch slices. These were cooked in the fond left by the seared brisket. They were cooked until soft and browned (but not caramelized).
The onion was laid on in a 9x13 baking dish, and the seared brisket was set on top.
The sauce is poured all over the brisket...
In fact, each slice had lots of juice!
Funeral Potatoes" with the brisket. This was equally delicious and my guest and family dug in for seconds (and thirds).
Texas Roadhouse Rolls. Holy Cow! These were so addicting, slathered with the cinnamon-honey butter. These are now in my Hall of Fame recipe and will be perfect for summer grilling recipes. Yee-Haw!
Cooking and baking, for my family and guests, is my Love Language. It makes me happy to see my loved ones enjoying their food, going back for seconds (and thirds) and raving about this entire menu. Humbly said, I have to agree. I got lucky with all three new recipes, and I plan to make them again. What a feast! We are so blessed, indeed.
RECIPE NOTES: Unanimous raves were that the meat was ultra-tender. The sauce has a mildly sweet flavor, with a little bit of acidity. This would be delicious served with mashed potatoes, to slather with the sauce (there was LOTS of sauce). I had six guests, and enough leftovers for two. So, I could safely guess that this serves 8 people (everyone had seconds). Can this be made in a slow cooker? I dunno. It's worth a try, but would take at least 8-10 hours. I love pressure cooking, but I think I'd leave this to be slow-braised in the oven.
A printable recipe card is at the very bottom of this post. Keep on scrolling down!