We're all winners on Infomaniac

I have just been notified that I have won the first annual Infomaniac Kitchen Queen Cook Off Contest.  If you were here with me now I would give you a great big smile and a cold, formulatic pageant wave!

Here's the thing with MJ at the Infomaniac: she gives and gives and gives, and then she gives some more because, that's the way she is.  And I think that any of her regular readers, and I mean this with all sincerity would say that not only is she loved by us all, but a day without MJ is really like a day without sunshine. So let us all lift a glass and toast the Mistress of the Infomaniac, for no matter how her life is going (save for Blogger deleting her blog by accident) she still makes time for us.   Think about that Bitches - she is always there for us.  And she can be there for you too, reader.  Just join in the fun, that's all!

Now onto what you are waiting for...THE RECIPE.

I won it with my mother's famous brisket recipe that is the BOMB.  Never fails to come out right.  Never fails to be a favorite, and never fails to get you compliments.  Here it is:

Momma Cookie's Sweet and Sour Brisket

1) 5-6 pound beef brisket with the fat. No one likes a dry brisket.
2) 1 cup brown sugar
3) 2 packages of Lipton Beefy Onion Soup
4) 1 TBS of white vinegar

You'll need heavy aluminum foil and a meat roaster, and this needs to be made a day before you need it. It has to mellow overnight.

PREPARATION

Seam together two sheets of heavy duty foil (along the width) tightly and place on counter shiny side up.

In the middle of the foil, empty one of the Lipton Soup packages.

Place the meat, fat side up, on the dry soup mix.

Empty the second container onto the fat and rub it in

Carefully bring the sides of the foil up and neatly seal the meat completely up in the foil as air tight as possible.

Place this into a metal roaster lined with foil. Place the lid on the roaster and put this into the over at 325 degrees (F) for 4-5 hours.

After cooking is complete, remove from over, remove the roaster lid and CAREFULLY open the foil and dump the brown sugar onto the hot meat and quickly seal the foil back up. 

Let cool, then place in the fridge over night.

SECOND DAY

Remove from fridge, open the foil and pick off the cold white fat. Throw this loose fat away. 

Remove the meat, move the foil & pan drippings to a sauce pan and bring to a roiling simmer. Add in the vinegar stir and let cool.

Using an electric knife, slice the meat against the grain into thin slices. NEVER slice the meat with the grain.

Place the sliced meat, fat side up on a Pyrex dish, pour the liquid sauce from the pan over this meat, and then cover with foil. Reheat for an hour at 350.

Serve with Uncle Ben's Wild Rice, which has a nice counter point flavor to the meat and the sauce.

For leftovers (as if that would happen) build a sandwich on Challah with Swiss cheese. Throw some butter into a skillet and then toast (like you would a grilled cheese sandwich) the sandwich till the bread gets a nice brown color. Yummy!

NOTE: DO NOT Try this with a crockpot, or a tofukey. Jesus will cry if you do this. Trust me.