I don't know if you've heard, but Phoenix is really hot. I'm talking about 118 degrees for most of the week after our daughter was born in June. But the extreme temperatures aren't the worst part of it, the worst part is how long the heat lasts. The monotony of hot and sunny weather day after day really gets old. Now this might seem like a lame complaint while parts of the country are already facing snow, but we had a high of 95 degrees last week. That's just ridiculous for the middle of November. I've started to wear jeans and long sleeve shirts in order to feel like the weather is changing. I've also started to make some roasts and soups (more relevant to discussions here) to have a change of pace from the salads and lighter meals we favor during the summer.
We had a delicious brisket last week as part of my effort to celebrate fall through fashion and food. In addition to working well for fall, it requires very little hands-on prep, and one cooking session prepared a couple of meals. Both qualities that I look for in a meal these days with a two year old and four month old running and rolling around. We got the recipe out of The 30 Day Guide to Paleo Cooking, but I have included an on-line link for the recipe.
Fall Brisket (from The Food Lovers Kitchen)
2 yellow onions, chopped
5 lb beef brisket
1 can tomato sauce
Preheat oven to 350 degrees.
Spread onion in baking pan. Generously sprinkle salt, pepper, basil and oregano over both sides of the brisket. Place the meat on the onions. Bake for 1 hour uncovered. Sprinkle additional basil and oregano and pour the tomato sauce over the brisket. Bake for 4 more hours, flipping halfway through.
Let rest and then thinly slice, and serve with sauce spooned over the top.
This post is part of Gluten Free Wednesdays, WFMW and Allergy Free Wednesdays.