Coastal Cooking Online

I lived in Texas for just over four years, and one of the things I learned there was how to make a KILLER beef brisket. The thing about brisket is it has to cook at a low heat for a long time. Another critical factor is seasoning. Recently, I purchased yet another bottle of Falcon Nest’s 2003 Syrah, which I use sparingly in recipes (as I so love the wine itself). I’m also teaching my sons how to cook. This recipe is geared towards a small crowd, is quite easy to throw together, and will surely glean many compliments. As an aside, any leftovers can be made into pulled beef barbeque sandwiches (recipe follows the main recipe):

 SIMPLY SYRAH-TERIYAKI BRISKET

• 4-1/2 to 5 lbs. fresh, beef brisket, trimmed
• 2/3 cup purchased teriyaki sauce
• 1/3 cup Falcon Nest 2003 Syrah
• 1/4 t. each of ground ginger, garlic salt and course, black pepper

Preheat oven to 325 degrees. Open brisket package, rinse the meat and place into a 9 X 11 inch baking dish. Pour remaining ingredients into a glass measuring cup and wisk until smooth. Pour over meat. Place on center rack in preheated oven and bake at 325 degrees for approximately two hours, basting once per hour with the pan drippings. Remove from oven, allow to rest for 10 minutes, and carve. Serves up to twelve people.

 SIMPLY SYRAH BEEF BARBEQUE

• Leftover beef, sliced thin
• Leftover pan drippings
• 1/2 cup Falcon Nest Syrah
• 1/2 cup purchased teriyaki sauce

Place all ingreidients in a nonstick, deep, medium sized pan and bring to boil over medium low heat. Once the mixture has begun to boil, reduce heat to low, cover and simmer, stirring occasionally for no less than 20 minutes, and up to 35 minutes. Turn off burner, remove from heat and allow to rest for up to 20 minutes before serving. Spoon meat mixture onto buns, add some fresh salad and enjoy with a glass of wine!

 Think FALL, football games, and cool weather with this winner of a recipe!