Let me entertain you!

26 Jan

“One cannot have too large a party.”    – Jane Austen

With the Super Bowl less than two weeks away, I’ve been thinking about about what I’d serve. Even if I don’t host a football party – I love the very process of planning one….from the menu to the decorations. Remember, avid sports fans will most likely be glued to the tube – with trips to the buffet table only during time-outs or commercial breaks. So it’s important to provide finger food and/or what I call “grab ‘n carry” away food.

One of my family’s (especially my nephew Michael) all-time favorite recipes is my Barbecued Brisket – perfect for a Super Bowl party.  BBQ + meat = hearty fare! There are many variations of this recipe but this one is the best. I discovered it in the Greater Kansas City Home Economists Cookbook – long out of print.  I make it a practice to trust recipes from people I trust!

Make the brisket earlier in the day and keep it warm in a slow cooker. Serve with crusty rolls and horseradish cream sauce (recipe to follow). Perfect accompaniments: cole slaw and chips!

Barbecued Brisket
5-6 lb. brisket
2 tablespoons liquid smoke
1 teaspoon celery salt
1 teaspoon onion salt
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon pepper
2 tablespoons Worcestershire sauce
1½ cups barbecue sauce

Place large piece of aluminum foil in a baking pan and place brisket in center of foil (shiny side of foil next to around meat; seal tightly. Refrigerate meat 10-12 hours or overnight. (Or a tightly covered baking pan may be used without the foil – like Le Creuset).

Place pan in a 300 degree oven and bake 4-5 hours. Uncover and pour barbecue sauce over the meat. Recover and bake an additional hour. When done, cool meat. Trim off excess fat –  slice across grain. Meat carved across the grain is more tender. Slices should be thin.

Horseradish Cream Sauce
1½ cups sour cream
½ cup white horseradish, drained
1 teaspoon Dijon mustard
Salt to taste

In a small bowl, combine ingredients and still until smooth. Cover and chill for at least 1 hour – or overnight – before serving.


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