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Culinary SOS

Party Brisket Is Hit of the Buffet

August 21, 1986|ROSE DOSTI | Times Staff Writer

Dear SOS: You once printed a recipe for Marilyn Lewis' Party Brisket and I have lost the recipe. Can you reprint it?--SHARON

Dear Sharon: Marilyn Lewis, who owns the Hamburger Hamlet chains and other restaurants, suggests this hearty beef dish for a Labor Day buffet with corn on the cob and soft buns. "The dish goes back to Marilyn, the young bride," she explained. "My husband and children did not care for brisket, so I decided to sweeten it up with catsup and use coffee to mellow out the flavor, as you would in chili. It's been a hit ever since." So thanks, Sharon, for asking. MARILYN LEWIS' PARTY BRISKET

1 (5- to 6-pound) beef brisket

2 large onions

2 teaspoons salt

2 teaspoons celery salt

Pungent Sauce

Brisket Broth

Place brisket in roaster or Dutch oven and cover with water. Peel onions, score at top and add to brisket. Add salt and celery salt. Bring to full boil and skim.

Reduce heat, cover and simmer 3 hours (if using roaster, cook over 2 burners). Remove meat, drain (reserving liquid for broth) and cool. Brush with Pungent Sauce. Cover and let stand overnight.

To serve, slice desired amount of brisket, cutting across grain. Lay slices in Dutch oven and add 1 cup Brisket Broth. Cover and bake at 250 to 300 degrees 1 hour. Makes 8 to 10 servings. Pungent Sauce

2 dashes bottled onion juice

1 dash bottled garlic juice

1 teaspoon coarse black pepper

1 teaspoon instant coffee powder

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

1/2 cup catsup

Combine onion and garlic juices, pepper, coffee, sugar, Worcestershire and catsup. Mix well. Makes about 3/4 cup. Brisket Broth

Broth from cooked brisket

1 bunch carrots, cut diagonally in large chunks

1 bunch celery, cut diagonally in large slices

2 to 3 tablespoons chopped parsley

1 leek, white part only, sliced

5 bouillon cubes

1 cup water

Let broth stand overnight in refrigerator. Skim off fat and discard. Place broth in kettle. Add carrots and celery (including leaves), parsley and leek.

Dissolve bouillon cubes in water and add to broth. Cover and simmer over low heat 1 hour. Use 1 cup broth to reheat brisket slices. Serve remainder with vegetables or strain and serve vegetables separately. Strained broth may be used as basis for other soups.

Dear SOS: I've been going crazy looking for my recipe for Rancho Bernardo Inn's Walnut Bread, which ran several years ago in your paper. It makes an excellent Christmas bread if you add pineapple and cherries. --MARILYN

Dear Marilyn: Christmas, eh? Good for you. That is planning ahead. However, it's a terrific bread any time of the year.

RANCHO BERNARDO INN'S WALNUT BREAD

1 cup butter or margarine

2 cups sugar

4 eggs

4 cups flour

1/2 teaspoon salt

2 teaspoons baking soda

1 1/2 cups chopped walnuts

2 teaspoons vanilla

2 cups sour cream

Cream butter and sugar until fully blended. Slowly beat in eggs. Sift flour, salt and baking soda and add to egg mixture. Blend in nuts, vanilla and sour cream.

Pour batter into 2 greased and floured 9x5-inch loaf pans. Bake at 350 degrees 45 minutes to 1 hour. Cool in pans 10 minutes, then invert onto wire rack. Makes 2 loaves.

Dear SOS: Do you happen to have a recipe for Chocolate Pudding Cake, which, when baked, forms a pudding on the bottom and a cake layer on top?

--CINDY

Dear Cindy: This old-fashioned American dessert is easier than pie.

CHOCOLATE PUDDING CAKE

1/2 cup shortening

1 cup sugar

2 squares unsweetened chocolate, melted

2 eggs

1 1/2 cups sifted flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1/2 teaspoon vanilla

Cream shortening and sugar until light and fluffy. Add melted chocolate and eggs and beat well. Sift together flour, baking soda and salt.

Add alternately with buttermilk to chocolate mixture, beating well after each addition. Add vanilla. Pour into greased 8x8-inch pan. Cover and bake at 350 degrees 1 hour. Makes 6 to 8 servings.

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