pimg class=”alignright” title=”Lemon-Parsley Brisket” src=”http://i247.photobucket.com/albums/gg158/MDA2008/MDA%202011/brisket2.jpg” alt=”brisket2″ width=”320″ height=”212″ /There’s no shortage of a title=”Tender Braised Brisket with Carmelized Onions and Tomatoes” href=”http://www.marksdailyapple.com/tender-braised-brisket-with-carmelized-onions-and-tomatoes/”braised brisket recipes/a out there, each claiming to be the tastiest way to coax a tough piece of meat into a tender, melt-in-your-mouth meal. Most of these recipes are very good, but they also tend to be very similar. The meat cooks in some blend of wine/tomatoes/broth (and often, a sweet sauce of some sort from a jar) and then emerges hours later smothered in a thick, rich coating./p
pThis recipe for emLemon-Parsley Brisket/em gives brisket a makeover, changing the flavor entirely. Lemon is so often used with fish and poultry that it might seem like an odd choice for a big chunk of red meat. It turns out to be the perfect accent though, adding a light, zesty flavor to every bite. Combine the lemon – both its […]

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