Brisket With Sun Dried Tomatoes Recipes

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TANGY TOMATO BRISKET



Tangy Tomato Brisket image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 7h10m

Yield 8 servings

Number Of Ingredients 4

One 5- to 8-pound beef brisket, trimmed of all fat (the butcher can do this for you!)
One 24-ounce bottle ketchup or chilli sauce
1 package dry onion soup mix
Several dashes hot sauce

Steps:

  • Preheat the oven to 275 degrees F.
  • Place the brisket in an oven-safe pan. Combine the ketchup and soup mix in a bowl, and then stir it around to mix. Pour in 1 cup water and stir to combine. (You can add more water if needed!)
  • Pour the sauce all over the brisket, and then flip the brisket over to coat the other side. Now just cover the pan with foil and roast in the oven for 6 to 7 hours.
  • Remove the pan from the oven and test the brisket to make sure it's fork-tender. The brisket should fall apart if you look at it! Slice the brisket into thin strips, then return the beef to the sauce and keep it warm until you're ready to serve.

SUN-DRIED TOMATOES I



Sun-dried Tomatoes I image

Not a labor intensive process, but certainly a lengthy one. Once dried, store these tasty gems in the refrigerator.

Provided by Kellie

Categories     Side Dish     Sauces and Condiments Recipes

Yield 32

Number Of Ingredients 2

4 pounds tomatoes
salt to taste

Steps:

  • Preheat oven to 200 degrees F (95 degrees C).
  • Wash and halve tomatoes. Gently squeeze out the seeds. Place the tomatoes on a non-stick cookie sheet, and sprinkle with salt to taste.
  • Bake until tomatoes take on a leathery texture. This could literally take all day; smaller pieces will require less oven time.

Nutrition Facts : Calories 10.2 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 1.5 g

" SUN-DRIED " TOMATOES



Make and share this " Sun-Dried " Tomatoes recipe from Food.com.

Provided by Gerry sans Sanddunes

Categories     Vegetable

Time 4h10m

Yield 100 slivers

Number Of Ingredients 6

ripe tomatoes
olive oil
2 garlic cloves, minced fine
2 tablespoons fresh basil, chopped fine
2 tablespoons fresh oregano, chopped fine
salt and pepper

Steps:

  • Core the stem area out from each tomato.
  • Cut each tomato in half crosswise.
  • Take each tomato half in hand- with the cut-side out- and give it a quick, gentle squeeze to force out the seeds.
  • Use a finger to sweep remaining seeds out.
  • Place each tomato, cut-side up, on a cookie sheet.
  • Spray or drizzle olive oil across the top of each tomato half.
  • Sprinkle garlic, basil, oregano across the tomatoes.
  • Season with salt and pepper to taste.
  • Bake in a 200°F oven for 4-6 hours or until the tomatoes are"dry" to the touch.
  • When they are cool, cut each tomato half in quarters and store in fridge-- or start nibbling immediately.

Nutrition Facts : Calories 0.1

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