|Pulled Beef Brisket and Potato Latkes|
Brisket was one of the first dishes that Eric asked me to make, and one of the first of Hilarie's recipes that I made with success. But my body didn't like the food as much as my mouth did, and after two times of feeling nauseated and headachey after eating it, I rechecked the ingredients that I thought were safe. I was so busy looking for gluten that I completely missed the MSG.
It turns out that Lipton's Dry Onion Soup Mix not only has MSG, but also has autolized yeast extract from a barley source. It's a very small amount of barley, which is why some sites say it is GF and others say it isn't. At any rate, I had to find a substitute without any MSG.
Even though the Heinz Chili Sauce seems fine, Eric also objected to using it because he still maintains that his mother harvested the tomatoes and made her own sauce. I still can't tell if he's joking or if he really is that delusional. Maybe that's why she never let any of her children in to the kitchen.
Here's what I came up with as an alternative. The first two tries were edible, but this third one's the charm. It probably helped that I bought most of the ingredients at Mustard Seed. Hilarie's recipe is listed below mine.
2 lbs. beef brisket
1/4 cup red wine vinegar
1/4 cup red wine
2 tbsp onion powder
1 tbsp chives
1 tsp cumin
1 tsp oregano
a pinch of red pepper flakes
1 packet Oxo beef bouillon powder
1 can diced tomatoes
2 cups vegetable broth
1 white onion
6-10 red potatoes, cut into quarters
Put brisket in pan and cover with the balsamic vinegar. In a blender, mix together the powders and liquids until it is paste-like. Pour over the brisket. Cut up the onion into thin slices and arrange over brisket. Arrange the potatoes around the meat. Add additional water or broth as needed so that the meat is covered.
Bake at 350 for 4-5 hours. Cool. Take the meat out, cut on the diagonal in thick slices, and place back in pan.
5 TO 7 Pounds of Beef Brisket Flat or point cut-fat removed)
1 can Beef Broth (Swanson’s or Campbell’s in soup area)
1 can-16 oz. Tomato Sauce
1 package Lipton’s Dry Onion Soup
1 glass bottle Heinz Chili Sauce (near the Ketchup)
1 large, fresh onion
1/4 cup red wine-Kosher wine is cheap and best for this!
Water to cover the brisket-about 3 cups
Potatoes-small, Baby Reds or White Rose Potatoes,peeled, cut
Extra Heavy Duty Reynolds Aluminum Foil
1 3 quart or more, rectangular dish
Line the baking dish with the extra heavy duty foil. Use another piece of foil and line the pan in the opposite direction as the you did with the first piece of foil. Leave about six inches over the edge of the baking pan in all four directions.
Put the brisket in the pan. Mix together the dry onion soup, beef broth, chili sauce, tomato sauce, wine, and about 1 cup of
water. If you have a blender, mix liquid ingredients plus the dry onion soup in it.The liquid will be paste-like. Pour over the brisket. Cut up the onion into slices and arrange over the meat. Arrange potatoes around the meat. Add additional water as needed to make the liquid come to the top of meat.
Bring the foil ends together over the meat to form a “tent.” You can add another piece of the foil over the top to prevent the liquids from spilling over. Bake in a slow oven at 300˚ for 5 to 6 hours. Overnight cooking is fine but put the oven at 275˚. Cool. Refrigerate. Cut on the diagonal in slices.
Arrange the slices in a dish, cover with the juice, and reheat.