Recipes from December 5, 2012

From Herald news servicesDecember 5, 2012 

Weekly recipes for December 5, 2012

Christmas Sangria

Start to finish: 8 hours 30 minutes (30 minutes active). Servings: 8

750 milliliter bottle fruity red wine, such as Beaujolais
1/2 cup fresh clementine or orange juice
1/2 cup unsweetened pomegranate juice
1/2 cup Grand Marnier liqueur
1 firm pear with the skin, cored, cut into 1/2-inch cubes (about 2 cups)
2 clementines or 1 orange, quartered lengthwise sliced crosswise
Seeds from 1 pomegranate
2 tablespoons superfine sugar

In a large bowl combine all ingredients and stir until the sugar has dissolved. Chill, tightly covered, at least 8 hours before serving.


Sweet-and-Tangy Barbecue Brisket Sliders

Start to finish: 1 hour 45 minutes. Servings: 10.

4 pound brisket, trimmed of fat, cut into 3 or 4 pieces
Kosher salt and ground black pepper

2 tablespoons canola or vegetable oil
2 cups water
15 ounce can tomato sauce
1/2 cup ketchup
1/2 cup packed brown sugar
1/2 cup apricot preserves
1/4 cup cider vinegar
1 teaspoon cumin
1 teaspoon mustard powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
Slider buns

Season the brisket on all sides with salt and pepper.

In a large pressure cooker over medium-high, heat the oil. When the oil is hot, add the brisket and sear for 2 to 3 minutes per side, or until well browned.

Meanwhile, in a medium bowl, whisk together the water, tomato sauce, ketchup, brown sugar, apricot preserves, vinegar, cumin, mustard powder, paprika and garlic powder. Once the brisket has been seared, add the tomato sauce mixture to the pressure cooker. Move the brisket pieces around to ensure the liquid is both under and over it.

Attach cover of the pressure cooker and seal according to manufacturer directions. Bring up to pressure, then adjust the burner temperature to maintain medium-high pressure. Cook for 1 1/2 hours.

Remove the pressure cooker from the heat and place in the sink under cool running water. Once the pressure cooker has cooled enough to open, remove the lid. Test the meat; it should be fork tender. Carefully transfer the meat to a platter and use 2 forks to pull it apart into bite-size chunks.

Meanwhile, return the cooker to the heat and simmer, uncovered, until the liquid has reduced and thickened. Return the shredded brisket to the cooker and toss well. Serve with slider buns.

Nutrition: 470 calories; 110 calories from fat (23 percent of total calories); 12 grams fat (3.5 grams saturated; 0 grams trans fats); 90 milligrams cholesterol; 46 grams carbohydrate; 2 grams fiber; 24 grams sugar; 44 grams protein; 790 milligrams sodium.

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