Name: Sumptuous Southwestern Brisket
Ingredients: 1 First-cut beef brisket; (5 pounds); Ground black pepper; to taste; 2 tb Olive oil; 2 Onions; halved lengthwise and slivered; 6 Carrots; peeled and cut on the diagonal; 2 tb Garlic; minced; 1 ts Ground cinnamon; 2 cn Plum tomatoes; (28 ounces each); 1 c Sm. pitted green Spanish olives; 1/2 c Golden raisins; 2 tb Drained tiny capers; 1 tb Dark brown sugar; 1 sm Dried hot chile; to taste; Salt; to taste

Christ was placed midmost in the world’s history; and in that central position He towers like some vast mountain to heaven – the farther slope stretching backward toward the creation, the hither slope toward the consummation of all things. The ages before look to Him with prophetic gaze; the ages since behold Him by historic faith; by both He is seen in common as the brightness of the Father's glory, and the unspeakable gift of God to the race.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats	Spanish	Main, Dishes	1	Servings

INGREDIENTS

1		First-cut beef brisket; (5 pounds)
		Ground black pepper; to taste
2	tb	Olive oil
2		Onions; halved lengthwise and slivered
6		Carrots; peeled and cut on the diagonal
2	tb	Garlic; minced
1	ts	Ground cinnamon
2	cn	Plum tomatoes; (28 ounces each)
1	c	Sm. pitted green Spanish olives
1/2	c	Golden raisins
2	tb	Drained tiny capers
1	tb	Dark brown sugar
1	sm	Dried hot chile; to taste
		Salt; to taste

INSTRUCTIONS

Preheat oven to 350 F. Sprinkle the brisket all over with the pepper,
pressing it in slightly. Heat the oil in a large ovenproof pot over
medium-high heat. Add the peppered brisket and brown it well on both sides,
8-10 minutes per side. Transfer the meat to a large plate. Pour off most of
the fat in the pot. Add the onions and carrots and cook over medium heat,
stirring and scraping up any brown bits on the bottom, until the onions are
golden, about 10 minutes. Then stir in the garlic and cinnamon and cook,
stirring constantly, for 1 minute more. Drain the tomatoes, reserving 1 cup
of the juices. Crush the tomatoes and add them to the pot along with the
reserved juices, olives, raisins, capers, brown sugar, chile, and salt.
Return the meat to the pot, placing it on top of the vegetables, and spoon
some sauce over it. Cover, and bake for 2 hours. Remove the pot from the
oven, but leave the oven on. Scrape the sauce off the brisket, transfer it
to a cutting board, and let it rest for 15 minutes. Cut the brisket into
thin diagonal slices against the grain. Gather the slices back together and
return them to the pot, covering them completely with the sauce. Season
with salt and pepper. Bake uncovered, basting occasionally, until the meat
is fork tender, 1 1/2 to 2 hours. Serve with the sauce on top or alongside,
removing the chile before serving. Serves 4
Posted to recipelu-digest Volume 01 Number 473 by "bunny"
<layla696@ix.netcom.com> on Jan 7, 1998

A Message from our Provider:

“Life: your chance to spurn God’s love Eternity: living with the consequences”

When all were in their places Father said grace and, excusing himself, left the family to retire to his study. He frequently spent thirteen hours a day studying. He managed this amazing amount of time by husbanding every hour of the day. He usually arose at four in the morning, indulging himself in the later rising time of five in the winter. In this way he was far along in his studies while the household slept. He preferred to eat alone, usually certain foods which he had by experimentation discovered kept his mind and body most sprightly. This morning he did not eat the rich menu which Venus set before the rest of the household, the home-cured bacon and the delicious hot breads. But at the end of the meal, he rejoined his family for morning devotions.

Edna Gerstner