Brisket and Bread

I have been wanting to try Farmgirl’s Beef Brisket.  I see I printed the recipe off from Farmgirl Follies and put it in my “to make file” 10 months ago.  Procrastination …no, not really!  My usual brisket recipe is good, and it’s hard not to make it.  At the same time, it’s fun to try new flavors with old favorites!

The recipe says 2 ponds of Brisket; I made 3 pounds. I also adjusted the liquid ingredients to one and a half times the original.

3 pounds Beef  Brisket
2 Cloves Garlic, minced
1/4 teaspoon Fresh Ground Black Pepper or more if you like
1 large Onion, peeled and cut into 1/4-inch slices
8 oz Chili Sauce
1 ~ 12 oz Beer – I used Michelob Light
1 1/2 T Worcestershire Sauce
1 1/2 T Brown Sugar, packed

Combine garlic and pepper; spread evenly over brisket.

Separate onion into rings; arrange over brisket.

Combine chili sauce, beer, Worcestershire sauce and sugar; pour over brisket and onions.

I worked up to this step the night before and let the entire thing sit in the fridge overnight.

The next morning I put the brisket in the oven at 225* and let it work its magic all day.  My house smelled so good when I got home from work!
Transfer brisket to cutting board. Slice on the bias across the grain.

I didn’t get any pictures of my brisket, but the Farmgirl gave a great tutorial of Farmgirl’s Beef Brisket  at her site.

~ ~ ~

I saw this recipe for Crusty Bread on Pinterest.  Being the little bread baker I am, I had to give it a try as this recipe looked good and sounded easy.

What I was not ready for was the flow of “I LOVE this bread” comments I got from the Rancher.  He wondered why I was holding out so long before making this kind of bread.  The flavor tastes different from any other bread I have made before.  The crust has a true crustiness to it and the inside is tender.

The first time making this bread recipe, I followed the directions exactly.  I baked it in my 4 QT stainless steel salad master pot.   Last weekend I tried the recipe again.  I made one loaf vs. dividing the batter in half.  It’s Monday and the bread is over half gone.  I am excited to try some of the fun flavor suggestions.  This bread pairs well with brisket and makes a great sandwich!

Thank You Janet for the wonderful bread recipe and Diane for finding the recipe on Pinterest.


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9 Responses to Brisket and Bread

  1. Buttons says:

    Oh this looks and sounds so good it is 9am here and now I want that for breakfast. I am going to have to get busy and make this. Thank you. B

  2. Lori says:

    Yum…that bread looks so good! I know we’ve been wanting to make brisket here!

  3. emily says:

    That brisket sounds so good, and that bread looks quite tasty as well. I haven’t made brisket as much as I like as the husband prefers corned beef to brisket.

  4. Candy C. says:

    Dang, I still haven’t tried that bread recipe, it’s on my list and now so is the brisket recipe! 😉
    Hubby loves brisket, I like that you let it sit overnight to develop the flavor and then cooked it all day! YUM!!

  5. Lisa says:

    I’m always looking for new brisket recipes. Thanks so much for sharing at Mix it up Monday 🙂

  6. Miz Helen says:

    Hi Robyn,
    This will be an awesome meal with that wonderful brisket and bread. We just love brisket and I will sure be trying your recipe. Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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