Black Bean Ravioli

[5stringJeff]

You got a lotta carbs, there, Cowboy. Country cooking. MMMhmmm.

You balance all those carbs by eating lots of meat. That's where the brisket comes in.

[Nienna]

You balance all those carbs by eating lots of meat. That's where the brisket comes in.

Or baling hay & settin' tobacco.

I added another question, maybe you didn't see it? You ever eat fried apples & onions?

[darin]

you guys eat weird food...wow.

[5stringJeff]

Or baling hay & settin' tobacco.

I added another question, maybe you didn't see it? You ever eat fried apples & onions?

Fried apples, yes.

Fried onions - or any type of onions - no.

[Nienna]

Fried apples, yes.

Fried onions - or any type of onions - no.

No ONIONS? *GASP*
well, everyone has different taste I guess.

[Nienna]

J's Brisket

2 medium vidalia onions (diced)
3 cloves of garlic (minced)
3 bay leaves
1 can beef broth
1 can of chicken broth
1 5-lb brisket
peanut oil
vegetable oil

saute onions in vegetable oil in a large pasta pot. When they become translucent, toss in garlic. Saute until onions start to brown but aren't carmelized. Add both cans of broth. Toss in the bay leaves.

While the onions are cooking, pan sear the brisket in a fry pan in the peanut oil. After it's pan seared, place, fat side up, in a disposable roasting pan (make sure it has a slight edge around the pan).

When onion/broth mixture comes to a boil, pour over the brisket. Seal the roasting pan with aluminum foil. Make sure it's sealed tight so no moisture escapes.

Cook at 400 degrees for about 4 to 4 1/2 hours.

Had this for dinner tonight, Jillian. Very good. Served it with newpotatoes & glazed baby carrots. Thanks for the recipe.

[jillian]

Had this for dinner tonight, Jillian. Very good. Served it with newpotatoes & glazed baby carrots. Thanks for the recipe.

So glad it worked out for you!! I love hearing that!