Melba'S SWAP SHOP
IT'S NOT JUST BRISKET
DEAR MELBA: As a newly engaged young woman having dinner with my soon-to-be in-laws in Clinton, I asked what the wonderful main-course beef was. My future mother-in-law, Jean Engleman, replied, “Oh, Honey, it's just brisket.” Well, I had never had it before and thought it was wonderful!
That was 38 years ago, and it is still the best brisket I've ever had, and it's still a family favorite (plus a crowd pleaser)!
Brisket (3 to 5 pounds)
3 tablespoons liquid smoke
1 teaspoon garlic salt
1 teaspoon onion salt
2 teaspoons celery seed
1 1/2 teaspoons table salt
2 teaspoons ground black pepper
2 tablespoons Worcestershire sauce
Trim the visible fat from the brisket. In small bowl, mix remaining ingredients, and rub well on both sides of meat. Wrap in foil. Place on cookie sheet and marinate in refrigerator overnight.
Heat oven to 300 degrees and bake 5 hours. Let rest 15 minutes before cutting across the grain.
— Jackie Engleman, Norman
Jackie didn't say whether she serves it on sandwiches, but it makes a great sandwich. Simply spread buns with mustard. No, it's really not “just” brisket.
DEAR MELBA: Most readers know that when praying, it is better to have heart with no words than words with no heart.
— Carol Jackson, North Carolina
DEAR MELBA: Gary Royce's Restaurant in Harrah has been closed for years, but he served some of the best food. I hope someone will have some of his recipes and will share.
— Joan Manek