Passover, Good Friday, and Easter are just around the corner, and I can hardly wait! I think it is my favorite week of the year. We’ll do a Passover Seder for over 100 people next Wednesday night at church, a Crosswalk through town on Good Friday and later that evening a sort of Tenebrae service. Resurrection Sunday will be a great celebration at church, lunch back at our house, and hopefully an egg hunt minus the several inches of snow that are on the ground right now. And if we can swing it, brisket, rather than lamb, will be the main course for lunch that day. Did you know that brisket is a traditional Passover dish as well? Here’s a
great article about the season’s beloved cut of meat ~ with a whole bunch of other brisket recipes in the sidebar.
I’m cheating a little bit today with a recipe re-run, but it’s because in just a while I’m headed to Cape Cod to speak at another women’s retreat for a couple of churches from Boston. I’m running errands, and packing, and fretting about what I will wear what I will say. Not really. Well, not the part about what I will say anyway. ☺
Anyway…I posted this about four years ago. At the bottom of the post, I mention my friend Sherri. This recipe not only brings back wonderful Passover and Easter memories, but also the super fun memory of us preparing this recipe for the Christian band
Geoff Moore and the Distance when we had them come and do a concert at our church in Austin. As I recall, we also made them homemade banana pudding for dessert! So gourmet.
Oh ~ and since we had a week off from Classical Conversations due to ANOTHER snowstorm, I did some updating to
the recipe index this week. I think it may actually be completely up to date now.
Enjoy!
This is ALWAYS a big hit in our house and with guests. Brisket is sometimes hard to come by in this area, though. Whole Foods always carries it, but they charge $5.99 per pound. I can get it on sale sometimes, but a couple of times I’ve just bought a chuck roast and prepared it using this recipe. If the roast is too thick, I slice it into two thinner pieces. Enjoy with cole slaw, beans, and scalloped potatoes…yum!
Barbecued Brisket
3-5 lbs beef brisket
1 cup ketchup (or you can use plain tomato sauce)
2 Tbsp brown sugar
2 Tbsp Worcestershire sauce
1 Tbsp cider vinegar
1 tsp garlic powder (or fresh, pressed garlic)
1 tsp salt
1/2 tsp pepper
oil for browning
Brown brisket on both sides in heavy skillet in oil over medium heat. Mix together remaining ingredients for sauce. In baking dish, spread 1/4 of sauce in bottom and place browned brisket on top. Pour remaining sauce over brisket. Cover and bake at 350* for 3-4 hours.
And yes, Sherri, this is the recipe we used to feed Geoff Moore and the Distance when they came to MBC for a concert! 🙂 Was that about 15-16 years ago?? I’m still making the same brisket with only a few variations from the one in the Pastor’s Wives Cookbook that you gave me way back then!
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