Beef with Brisket and Beer

Beef Brisket with Beer

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Randy Mayor

Beef brisket is at its best when you simmer it in a slow cooker and flavor it with beer and onions.

Worthy of a special occasion

Rate and Review | Read Reviews (6)

Yield: 12 servings (serving size: about 3 ounces brisket and 1/3 cup sauce)

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Nutritional Information

Amount per serving

• Calories: 160
• Calories from fat: 28%
• Fat: 5g
• Saturated fat: 1.9g
• Monounsaturated fat: 2.1g
• Polyunsaturated fat: 0.2g
• Protein: 20.5g
• Carbohydrate: 5.6g
• Fiber: 1.1g
• Cholesterol: 49mg
• Iron: 1.9mg
• Sodium: 232mg
• Calcium: 20mg

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• Ingredients1 (3-pound) beef brisket, trimmed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• Cooking spray
• 1/4 cup water
• 2 cups vertically sliced onion (about 1 large) $
• 1 1/2 cups chopped parsnip (about 2)
• 1 tablespoon balsamic vinegar
• 1 bay leaf
• 1 (12-ounce) bottle light beer $

1. Preparations
2. Rub brisket with salt and pepper. Heat a large heavy skillet over medium-high heat. Coat pan with cooking spray. Add brisket to pan; cook 10 minutes, browning on all sides. Remove brisket from the pan. Add 1/4 cup water to pan, stirring to loosen browned bits. Add onion and parsnip; sauté 5 minutes or until vegetables are tender.
3. Place onion mixture, vinegar, bay leaf, and beer in a large electric slow cooker. Place brisket on top of onion mixture. Cover and cook on low for 8 hours. Discard bay leaf. Cut brisket diagonally across the grain into thin slices. Serve with sauce.

Monterey Tortilla Casserole

Monterey Tortilla Casseroles

In Mexico, this dish is served for breakfast; stateside, families enjoy it as a quick and tasty dinner, too. Follow the make-ahead directions and heat the frozen casserole in a microwave for a meal that's ready in minutes.

24 users rated this recipe an average rating of 3.5

Makes:

 

4 servings

Prep:

 

15 mins

Bake:

 

35 mins to 40 mins 350°F

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Ingredients

 

Nonstick spray coating

6

6 inches corn tortillas, each cut into 6 wedges

2

cups cubed cooked chicken

1

cup loose-pack frozen whole kernel corn

1

16 ounce jar salsa verde

3

tablespoons light dairy sour cream

3

tablespoons snipped fresh cilantro

1

tablespoon all-purpose flour

1

cup crumbled Mexican Chihuahua® cheese or crumbled farmer cheese (4 ounces)

 

Light dairy sour cream (optional)

 

Snipped fresh cilantro (optional)

 

Chopped tomato (optional)

 

Jalapeno pepper, thinly sliced (optional)

Directions

1. Spray four 10- to 12-ounce baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350 degree F oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, the 3 tablespoons sour cream, cilantro, and flour. Divide mixture among dishes.
2. Bake, uncovered, in a 350 degree F oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minutes more or until heated through. If desired, garnish with additional sour cream, jalapeno slices, cilantro, and tomato. Makes 4 servings.

From the Test Kitchen

*To Make Ahead

Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture- and vapor-proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

To bake frozen casseroles:

Bake, covered, in a 350 degree F oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese; bake for 5 to 10 minutes more or until heated through. Garnish as above.

To micro-cook frozen casseroles:

Cover microwave-safe casseroles with waxed paper; micro-cook on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2 casseroles. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2 casseroles, rotating the dishes once. Top with baked tortilla pieces and cheese; micro-cook, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

Nutrition Facts

 (Monterey Tortilla Casseroles)

Per serving: 
• 479 kcal cal., 
• 21 g fat
 
• (3 g sat. fat, 
• 98 mg chol., 
• 1247 mg sodium, 
• 45 g carb., 
• 7 g fiber, 
• 34 g pro.
• Percent Daily Values are based on a 2,000 calorie diet

Dinner last week: Monterey Casserole, Enchilada Casserole & Beef Brisket with Mashed Pot

Monday: Monterey Tortilla Casserole  

JJ & I loved this but the kids were not so enthused. Can make ahead and reheat. Good leftover. 

Tuesday: Grilled Cheese & Tomato soup.

Easy and comforting when it has been so rainy

Wednesday: Enchilada Casserole

This was good and the kids even ate some of it. JJ said that it rocked his face off. 

Thursday: Brown Butter & Sage Ravioli

This is from the Food Network Magazine insert and was really good. Didn't make enough for all us so I would double it next time but was delicious with some mushroom ravioli and very easy to whip up

Friday: Beef Brisket with Beer and Mashed Potatoes. 

This was very good and excellent leftover. Very filling and the kids ate it up

Pattys Cabin Dedication

On Monday, April 28, we met some of the Girl Scouts from the Gateway Council out at the North Fork Leadership Center for a dedication of a cabin in Patty's honor. It has been almost 4 years since her passing so it was nice to get together to celebrate her since she is not a topic any of us bring up in conversation often.  It is still a little too fresh for everyone. I don't really know if it will ever not be fresh in our minds. 

All the immediate John Stephen Keitzer's were there as well as Gma, Uncle Jimmy & Aunt Sheila as well as some of Patty's co-workers. It was a simple ceremony and then we all got a tour of the campus. Patty's cabin is in the part known as the fishing village. It is in a lovely area near a stream and we could hear peacocks crowing during the short ceremony. 

Yes, she is one classy girl

H & A were excellent during the ceremony because there was promise of doughnuts and a golf cart ride afterwards.  After the ceremony we were able to walk around the cabin. These cabins are much nicer than what I remember from Camp Schewinwa (Sp?). This is a smaller camp with only 17 cabins right now but they have 550 acres so there is definitely room to build. 

The cabins have sleeping for 8 with a fan, lights and electricity to charge cell phones, etc. It is definitely an updated cabin from most girl scout camps.

It was fun for us to think about A getting to spend the night there while she is a girl scout. They also let us know that some soccer camps and boyscouts' rent the camp out so there is a chance that H could spend the night in the cabin as well. 

After socializing, we got our golf cart ride to view the camp.  H was over the moon excited about this! He was the first one on the golf cart and even got off the cart to go bang on the bathroom door to hurry grandpa along. Not sure Grandpa enjoyed it but everyone else got a laugh at how excited he was. 

The camp is beautiful with so many trees and wildlife; just like you imagine a girl scout camp would be. 

On the tour we discovered there was even a brick dedicated to Patty by the swimming pool (which was a nice surprise for all of us).  She retired a month and a half before she died. 

The Girl Scouts were great and very welcoming with the ceremony and tour. I had several people come up and mention that we would be able to rent out the cabin if we wanted a little family vacation in Pattys cabin as well ask that we bring the kids back to swim in the pool and go to camp here. It was really nice for JJ & I to feel that they understood how important it was for us to spend time at the cabin and celebrate his mother at that cabin.  

So, cabin #5 in the fishing village at North Fork camp is Patty's cabin. 

Thank you to the Gateway Girl Scout council for making all this happen and loving Patty as much as we did. 

Menu Planning

Menu for the week of April 14, 2014

This week has seemed crazy busy which is why I am only now posting our meals for the week (on Thursday)!

The next 2 weeks are going to be even busier what with JJ & my 5 year Anniversary tomorrow, Kristin & Ray come in town, Aunt Laurel & Mikes Wedding Celebration, Easter, spending the night at the beach with Kristin & Ray, Patti's Dedication at the Girl Scout Camp, my 31st birthday and the next day is Steve's birthday. Like I said, CRAZY busy!

But, here are the meals that we have eaten this week. 

Via

Cheeseburger Casserole (Healthy)
Finally made this this week. It was good and the kids liked it. I am the only one in the family that likes pickles so I just topped mine with it once it was out of the pane.  I think that it tastes much better with the pickles on top but if you aren't a fan of pickles, it still tastes good. JJ went back for seconds so I think it was a winner. 

Grilled Pimento Cheese sandwiches and sweet potato Fries
I don't have any pictures of this because it is a basic dinner recipe but it was delicious. The kids weren't all that into the Pimento Cheese but they ate it and JJ & I loved it. I really like Alexis sweet potato fries. They crisp up nicely and have great flavor. 

Via

Chicken with Mashed Potatoes and Gravy
This was delicious and very easy! Made in under 25 minutes from start to finish! That is my kind of meal. Everyone ate it right up. It will probably become a staple!

Via

Chicken & Waffles

This one was just ok. It definitely would have been better if the chicken had been fried. It was edible and decent but not great. I probably won't make this again unless I have a real craving for it.

Menu Planning Monday... on a Tuesday

So this menu is a week late. Sorry. I just did not even think about putting it down last week. But now I am trying to get my act together so I want to make sure that we know what to make again. 

So, without further ado, here is what we ate last week (with our thoughts).

Meals for the week of March 31, 2014

Pork Chop Marsala with Cauliflower Mash (Healthy)

This is one of my favorite meals. The mushroom sauce really makes the pork chops delicious. If you know me but at all, you pretty much know that I will add mushrooms to any recipe if I can. 

I pair the pork chop with Cauliflower Mash Potatoes. I use half a head of cauliflower and boil with 1 baking potato. JJ does not like cauliflower so I can't do real cauliflower mash but A & I LOVE this and JJ tolerates it so I make it regularly whenever I feel like mashed pots would be a good side. 

Kicking BBQ Chicken Quesadilla Found in Cooking Light Magazine April 2014 (Healthy)
This was as good this week as it was last week. Last week I served it with a side of butternut squash but the kids didn't eat it. JJ had a genius idea this week. We mashed the butternut squash and put it in the quesadilla. The flavor went really well with the tangy barbecue sauce and the kids still gobbled it up. I always count it as a victory when H eats vegetables. 

Pear, Blue Cheese & Bacon Focaccia Pizza (Healthy)
This was just ok. It was kinda bland. I did not feel like my flavors melded well together. It didn't taste bad, just not fantastic like I know that it could. Neither JJ nor the kids would touch it so we ended up heating up from frozen pizzas that we have in case of times like these. 
I think that the pizza disappointed me so much because it takes about 2 hours (longer than I like to spend on dinner). 
Probably won't make this one again. 

Moms Spaghetti with Garlic Bread
This is always one of my favorites. It is easy to make and the kids love it. I make this early in the morning and by dinner time all the flavors have melded together perfectly. It really taste like childhood to me. Follow the link to my recipe. 
I served it with store bought garlc bread (Publix brand) which was perfect. 

I have to say that I consider if a pretty successful week when only 1 recipe isn't a hit. But now that I think about it, every recipe was a repeat but that one that no one liked.  Oh well. It was a good and healthy week. That is all I really care about when it comes to dinner. 

Menu Planning Monday... a day late

Per usual, this will be amended as the week goes on with my thoughts of what worked for the meals. 

Meals for the week of April 7, 2014

Via

Open Face italian Egg Sandwiches with sweet potato tater tots. (Healthy)

This was delicious. I made this on Monday (a day that is not a Fast day for JJ because I didn't know if he would like it or be filling enough for him). JJ & the kids got a sandwich without the lettuce and they loved it! It really was hit with JJ which surprised me the most of all. He ate it right up!

This was a nice, light meal so perfect for a summer evening. I will definitely make this again. 

Via

Via

Baked Mac n Cheese with roasted tomatoes (Healthy)
This was just ok. The Mac N Cheese didn't really have much flavor to me but everyone else ate it.
The roasted tomatoes were pretty good. I am definitely going to do this again. The kids didn't like it but JJ & I ate them up. 

Via

Cheeseburger Casserole (Healthy)
We didn't make this this week. I ended up having a girls night with Sarah & Mallory so we didn't eat it. Will make next week. 

Via

Baked Chicken Parm with a side of Green Beans
Always a winner and absolutely delicious.  Everyone gobbled it up and once again proclaimed it a staple in our menu planning! I really like how the chicken seems to be fried but isn't!