midcenturymeals

1950's and 60's meals, memories and trivia

Bunnie’s Beef Brisket

on March 13, 2012

Notice the "grain" running left to right diagonally? You would cut opposite the grain for the meat to be tender.

My husband played 18 years in the N.F.L. He played in Seattle for 9 years, Atlanta, 4 years, Pittsburgh, 4 years and Philadelphia, 1 year.  All were exceptional cities but we were really crazy about the South. We moved to Suwanee, Georgia, (suburb of Atlanta), from Woodinville, Washington, (suburb of Seattle), in 1991 and stayed until 2000. During that time when Norm played in Pittsburgh, we would rent a place for the season, keeping our permanent home in Georgia. His parents would stay with us throughout the football season, their home being in Garden Grove, California. During those years in Pittsburgh while I was chasing 3 little boys, my mother-in-law would do much of the cooking. She shared some wonderful recipes that were very retro. These were dishes she fed her own boys as they were growing up in the 60’s. (No, girl’s do not run in this family’s genes, with the exception of my niece Paige Marie!) Fortunately I recorded many of the recipes she shared during that time and now, more than ever, appreciate them for their simplicity and flavor! This is one of them.

When I made this the other day, I was in a hurry and had already cooked several meals to test and photograph. I accidentally put in two 12 oz. bottles of beer instead of 2 cups of beer. This is one of the reasons that, before you start, remember “mis en plac” or “everything in its place.”  Measure out and set aside all your ingredients before you start. Anyway….both beers were ales so a bit more robust than a lager. I must say, I got lucky and it was a pleasant mistake. You may want to first try this with cups of beer and then increase from there if you wish. When you pull it out of the oven after 3 hrs. you may not think it is tender enough. The meat doesn’t “fall apart” when it is done. Try a bite of the meat. If it isn’t chewy, it is done. Be sure to slice it against the grain. If you aren’t sure what this is, slice a small piece both ways. You will know right away which way is agaist the grain. It is much easier to chew!

Yesterday, I pulled out the leftovers and took a bite of the beef while it was cold. It was delicious! I then chopped it up and put it on a bun with a little extra sauce, for a brisket sandwich made similar to a pulled pork sandwich. It is great warm OR cold. This is one of those recipes that is better on day 2 and 3! If you end up with more than you can use, this also freezes well. So versatile!

Before the sauce is cooked over the meat.

Bunnie’s Beef Brisket

Serves 4-6

Beef Brisket, (any size brisket at the market will work. They are typically 2-3lbs)

2 cups ketchup

2 cups beer (a lager or ale is preferred)

2 cups sliced mushrooms

Salt and Pepper

Cut excess fat from brisket. Whisk together ketchup and beer. Mix in mushrooms. Set aside. Place meat in a roasting pan or baker and cook meat uncovered in oven for 1 hour @ 325 degrees. Remove meat from oven and pour ketchup mixture over the brisket. Bake 2 more hours or until meat is tender. When you slice this, remember to slice against the grain. It will make it much more tender. Salt and pepper to taste if desired.

After...YUM!

Did you know???  In 1965, Shake ‘n Bake was born. It was promoted as a healthier and easier way to make “fried” chicken, without the frying.

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5 responses to “Bunnie’s Beef Brisket

  1. Whoa! This looks and sounds SO good! I love the sandwich idea!

  2. Awesome! Thanks for sharing!!!

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