Food tips

One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.

A local veg box shared between friends is a few quid a week, and the perfect way to slash your food miles while eating good food. So if you're self-catering at university why not try a doorstep delivery from one of the many veg box scheme providers?

Chil-Beer Brisket Of Beef Over Wild Rice Amadine Recipe

	Category	Beef Recipes
	Views	66
	Ratings	0

Ingredients And Procedures

2 1/2 lb Fresh Beef Brisket

1/2 c Diced Onion

1 t Salt

1 t Pepper

1/4 t Garlic Powder

1 ea Bottle (12 Oz) Chili Sauce

1 ea Bottle (12 oz) Beer

1 x Wild Rice Amadine

---------------------------------GARNISHES--------------------------------- 2 ea Med. Ripe Tomatoes, Sliced

1 x Parsley Sprigs

Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid.

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<h1>Chil-Beer Brisket Of Beef Over Wild Rice Amadine</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 1/2 lb Fresh Beef Brisket <P>1/2 c Diced Onion <P>1 t Salt <P>1 t Pepper <P>1/4 t Garlic Powder <P>1 ea Bottle (12 Oz) Chili Sauce <P>1 ea Bottle (12 oz) Beer <P>1 x Wild Rice Amadine <P>---------------------------------GARNISHES--------------------------------- 2 ea Med. Ripe Tomatoes, Sliced <P>1 x Parsley Sprigs <P>Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F.) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F.) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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