Directions: |
Directions:Brown brisket in a heavy skillet with a little oil; put in 9"X13" Pyrex pan sprayed with Pam.
Sprinkle the meat with basil, rosemary, and soup mix.
Pour the small can of beer over the meat.
Bake until the meat is tender. Check after 1 hour.
Slice across the grain, after the meat is completely cool.
Heat the meat with some of the liquid before serving with rice. |
Personal
Notes: |
Personal
Notes: Claire Van Eaton, known to me as "Aunt Claire" and to my sons as "Grandma Claire" was an amazing woman of many talents. She was an English/PE teacher in Ada, OK when she met her husband Frank (Uncle Van, to me). Claire was the coach of the high school basketball team and Frank was the referee. Our families became very close friends when they all lived in Laramie, WY. in the early 1950s. I was born in Laramie in 1954. My mother was their only child's (Sunny) voice teacher when she was in high school. Sunny was an amazing soprano who taught voice at OK State University. She earned her Ph.D. at North Texas University in Denton, TX in the early 70s. I was privileged to take voice lessons from her while she lived in Denton.
We first ate this dish when my children were young. We traveled from Houston to OK City to spend a few vacation days with Claire and Van. They took us to the Science Center, the Zoo, the Cowboy Museum, and to an Indian Powwow. One of their friends graciously welcomed us to their backyard pool one evening. It was there that the famous "Jeff rescued Mark from a swimming pool" episode took place.
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This recipe for Van Eaton Brisket is from