Recipe–Rebecca on Ree–Tangy Tomato Brisket and Corn Casserole with Peppers

May 28, 2012–MEMORIAL DAY–TOMATO BRISKET AND CORN CASSEROLE

Memorial Day.

The day . . .

. . .we remember these men.

And these men.

And these.

And these men (and women).

And the Day we teach these “men” about the cost of freedom.

We remember and celebrate. . .

. . .with parades.

With marching.

With trumpets.

With hats.

With photos.

With friends.

And the occasional piece of candy.

And with food.  In every celebration, there is food.  Usually, we attend the parade, then head to our local Yankee Air Museum for a pancake breakfast, speeches, the community band, and airplane memorabilia.  This year, though, we decided to just head home for a simple lunch. . .

of watermelon,

corn on the cob,

and corn chips with RESTAURANT STYLE SALSA.

We ate up with gusto.

Lunch may not have been very much, but The Hunni was coming home the next day, so I started Pioneer Woman’s TANGY TOMATO BRISKET (pg. 180)  PW’s recipe calls for either ketchup or chili sauce.  We love chili sauce, and my family even cans their own.  Here is a chili sauce recipe for canning if you are interested.  And here is a recipe for making your own onion soup mix.  Ree Drummond’s recipe just calls for mixing the three ingredients–chili sauce, onion soup mix, and water–then cooking the brisket for 6 – 7 hours.

Brisket.  Where is that on a cow? anyhow?

Brisket is a cut of meat from the breast or lower chest of beef or veal. The beef brisket is one of the nine beef prime cuts. The brisket muscles include the superficial and deep pectorals. As cattle do not have collar bones, these muscles support about 60% of the body weight of standing/moving cattle. This requires a significant amount of connective tissue, so the resulting meat must be cooked correctly to tenderize the connective tissue.  (from Wikipedia)

File:BeefCutBrisket.svg

For supper, I used the extra corn-on-the-cob from lunch and the left over roasted jalapenos from May 25–BEST GRILLED CHEESE EVER–to make CORN CASSEROLE WITH PEPPERS (pg. 222).  But herein is the problem.  I have no pictures of either the process or the finished CORN CASSEROLE.  And I don’t even know why.  I have notes.  My notes say that I didn’t cook the CORN CASSEROLE in the oven, but rather on the stove, but that is all I have.  I even used the CORN CASSEROLE WITH PEPPERS the following day to make a cornbread, but even then I didn’t photograph it.

Sorry.

Please believe me.

(Believe is an “i before e” word as it is not after “c” and doesn’t say “a” as in neighbor or weigh.  And it doesn’t say “i” as in heidi-ho and height.)

COMMENTS:  I did make the CORN CASSEROLE WITH PEPPERS, but if you demand a photo, I will do it again.  Because you are my friend (“i” before “e” except after “c”, and when it says “a” as in neighbor and weigh.  And when it says “i” as in heigh-ho and height.)

Wait! Don’t go away!  I’ll be quiet!

–rebecca

P.S.  I realize I am way behind on my Rebecca on Ree postings.  Sorry.

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3 Responses to Recipe–Rebecca on Ree–Tangy Tomato Brisket and Corn Casserole with Peppers

  1. Bel McCoy says:

    The brisket sounds good….. I make an old tomato-corn casserole as a side dish from a recipe written by a niece (ie before c ;-)) back when she was 10… now in her 60’s and in Australia.

    Like

  2. Kathy Tanner says:

    The appeal of a small town — calling my name!

    Like

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