This time of year can be very hectic with all the holiday festivities, parties and dinners. Whether it’s Christmas, Hanukah, or New Years, we have a couple ideas to share with you straight from Jan D’Atri and her new One-Minute Kitchen series.
The first is family recipe from Arizona’s own Mark Curtis – Grandma Suzy’s Brisket. The second is a very creative way to serve last minute dinner rolls – Jan’s own Last Minute Bread Hack.
GRANDMA SUZY’S BRISKET
This is the most popular time of year for brisket and many of you will be enjoying this entrée for Christmas Day tomorrow or for Hanukah. The brisket cooks up tender and flavorful and is so easy to make. It also has a secret ingredient, fresh brewed coffee, that tones down the saltiness and tenderizes the brisket as it cooks. Ingredients, directions – and Jan’s One-Minute Kitchen instructional video follow:
- 3-4 lb (first cut) trimmed brisket
- 2 tablespoons olive oil
- 2 sweet yellow onions, sliced in rounds
- 1 1/2 cups fresh brewed strong coffee
- 1 1/2 cups ketchup
- 3-4 tablespoons Montreal Steak Seasoning
- 1 teaspoon garlic powder
- 1 teaspoon pepper
- 2 cups Baby carrots
- 8 mini potatoes
Preheat oven to 325 degrees. Season brisket by patting and rubbing Montreal Steak Seasoning on both sides of brisket. Sprinkle both sides with garlic powder and pepper. Drizzle olive oil into Dutch Oven, roasting pan or large oven safe skillet. On high heat, brown brisket on both sides, about 2 minutes per side. Remove brisket. Reduce heat to medium high and cook onions with drippings until just softened, about 2-3 minutes, stirring occasionally. Wisk together coffee and ketchup. Remove the onions or move them to one side of the pan. Return the brisket to the Dutch oven fat side up and arrange the onions over the brisket. Add carrots and mini potatoes. Pour the coffee & ketchup mixture over the brisket. Cook for 2 1/2 hours or until tender, basting occasionally. Slice the brisket and smother it with the onions, carrots, potatoes & gravy.
LAST MINUTE BREAD HACK
You know those fancy bread rolls that are served in baskets in fine dining establishments? Well, they can be achieved very simply with a canister of store-bought refrigerator rolls and some simple tips. Here’s a video that shows three of my favorite ways to turn everyday bread into elegant edibles in just a few minutes!
- 1 canister of refrigerated biscuit dough
- 1/4 cup melted butter
- 1 egg white slightly beaten with fork
1 | For the Clover – Slice one biscuit in three equal parts. Roll each part into a ball and combine them into a clover
2 | Triple Stack – Pull apart 3 layers from one biscuit and then stack them on top of each other. Then, with a chopstick or wooden spoon handle, press right down the center.
3 | The Knot – Cut a biscuit into three slices. Roll each one into a rope and then make a knot.
Pre-heat oven to 350 degrees. Place your bread designs in a buttered muffin tin. Then glaze with either butter or egg white. The butter makes them taste good, the egg white makes them shiny, Top with spices and shredded cheese if desired. Bake for about 15 minutes or until golden brown. Serve hot.
Given the Romero’s family affinity for food and family, we’ll be sharing Jan’s wonderful ideas each month. Please feel free to share these monthly ideas with your friends and family!
If you have questions on this recipe, or would like to see us share a particular recipe or ideas in the coming months, feel free to reach out to us at firstname.lastname@example.org.