Brisket tonight!

Beef brisket is on the menu for dinner tonight. The recipe I'm using is one of my own:

• Preheat oven to 350 degrees.
• Place brisket, fat side up, on a rack in a roasting pan.
• Add about 1 cup of cold water the to bottom of the pan.
• Bake brisket, covered, at 50 minutes per pound.
• 10 minutes before the brisket is done, remove from oven, uncover, and cover lightly with lemon juice and brown sugar.
• Bake oncovered at 375 degrees for the final 10 minutes.
• After baking, let brisket "rest" for 10-15 minutes before carving into thin slices.

Man, that's some GOOD brisket. Doesn't taste like a salt-lick, and has an almost candy-like crust. And the brisket sandwiches the day afterward.... Mmmmmmm!

Tonight's brisket is shy of 4 pounds, so we're eating dinner late tonight.

Yum, Yum, Yum!

It's always rewarding when a dinner idea works well. Tonight, dinner is Baked Beef Brisket, with a side-dish of Asparagus with Parmesan Cheese. Here's how I did the side-dish...

Asparagus with Parmesan and Mozeralla Cheese

Ingredients

• 2 15-oz. cans extra long tender asparagus spears (drained)
• 1/4 cup shredded Parmesan cheese
• 3/4 cup shredded Mozeralla cheese
• butter
• Itailan seasoning (to taste).

Preparation

• Spread 1 can of drained asparagus spears in an 8-inch square backing dish.
• Dollop with butter.
• Sprinkle parmesan cheese on top.
• Spread the second can of drained spears on top, making a second layer.
• Dollop with butter.
• Sprinkle the Mozerella cheese on top, covering the entire top of the dish.
• Sprinkle Italian seasoning on top.

Broil for 7-10 minutes, or until cheese is bubbly.

To recap, here's what I cooked...

(Baked Brisket)


(Broiled Asparagus with Cheese)

Now that's some good eatin'!