My favorite branding time food is barbecue brisket. I usually cook brisket in the oven all night, but this time I stuck it in my slow cooker and six hours later it was so tender, juicy, and delicious.
A blanc de noirs, with its fruity, hint of vanilla flavor, is a great sparkling wine choice for this recipe. We also suggest using Lady or Gala apples.
Savory herbal flavors of rosemary and thyme infuse Swanson(R) Stock, succulent chicken and tender vegetables in this delectable version of a classic French homey favorite.
Beef brisket is rubbed with spices and liquid smoke, and refrigerated overnight. After roasting, covered, for 5 to 6 hours, it is sliced, sauced, and baked for another hour.
Brisket is rubbed with spices and liquid smoke and then cooked in a slow cooker with barbeque sauce until tender and juicy. This calls for just enough barbecue sauce for that smoky flavor while still allowing the flavor of the meat to come through.
The aroma of this punch tells you that autumn is in the air. Make a batch, and your home will have a fragrance that will alert anyone's sense of smell.
