“There is nothing like looking, if you want to find something. You certainly usually find something, if you look, but it is not always quite the something you were after.” ~ J.R.R. Tolkien, The Hobbit
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, along with an update and photos of what has been going on in our lives. I love trying new recipes…and love getting recipes you would like to share!
Last week we went to the world premiere of The Hobbit at the Children’s Theatre. It’s a tribute to their creativity for presenting such a complex tale with only a handful of actors and a deceptively simple set… amazing! Our son’s birthday was over the weekend, and we celebrated this week. He’s still a kid at heart, asked for oreos and fudge stripes for his ‘cake’!
RECIPE OF THE WEEK
A client sent me this recipe, said it has been a family favorite since she got it at a Macy’s cooking class on Long Island in 1976… she described the cabbage as over the moon! I figured it was a good one to celebrate our son’s birthday… cooking a brisket was a first for me!!! Thanks for sharing, Marie!
SWEET AND SOUR BRISKET with German Red Cabbage and Apples
- 4 pounds first cut brisket or chuck roast
- 2 tablespoons vegetable oil
- 6 onions, chopped
- 2 cloves garlic, crushed
- 2+ cups beef or chicken stock
- 3 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 tablespoons red or white vinegar
Heat a heavy casserole with oil, use less if meat is very fatty. Add meat and brown on all sides, this should take about 10 minutes. Remove meat, add onion and saute for 5 minutes. Replace meat, add stock and garlic and bring to the boil. Cover casserole and place in 350F oven or cook on very low heat on top of the stove until meat is tender, about 2 1/2-3 hours. Check to see that the liquid does not evaporate, add more as required.
After initial cooking of 3 hours add tomato paste, brown sugar, vinegar and cook another 1/2 hour. Taste gravy and add more sugar and vinegar if required. Carve thin slices and arrange on platter. Pour gravy over, serve hot.
GERMAN RED CABBAGE AND APPLES
- 1 small red cabbage
- 1 medium onion, chopped
- 2 tart apples
- 2 tablespoons butter or vegetable oil
- 1/4 cup cider vinegar
- 3 tablespoons red currant jelly
- 1/4 cup water
- 1/4 teaspoon salt
Shred cabbage finely, removing the hard core. Peel, core and grate apples. Melt butter or oil in heavy saucepan, add onions and saute for 5 minutes. Add cabbage, apples, vinegar, jelly, water and salt. Cover and simmer cabbage until tender, about 1 hour. Stir occasionally.
