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chicken breasts red wine salad oil garlic oregano soy sauce water ground ginger brown sugar brisket salad oil clove garlic tomato paste cider vinegar Worcestershire sauce pepper onions tomato sauce brown sugar salt dry mustard bay leaves stewing beef onions pale dry sherry cream of mushroom soup
Viewed: 20 - Published at: 7 years agoIngredients
- 4 whole chicken breasts or equivalent amount cut-up chicken pieces
- 1 1/2 c. dry red wine
- 1/2 c. salad oil
- 2 cloves garlic, sliced
- 1/2 tsp. oregano
- 1/2 c. soy sauce
- 4 Tbsp. water
- 2 tsp. ground ginger
- 2 Tbsp. brown sugar
- 4 lb. brisket *
- 2 Tbsp. salad oil
- 1 clove garlic, peeled and chopped
- 6 oz. tomato paste
- 1/2 c. cider vinegar
- 2 Tbsp. Worcestershire sauce
- 1/4 tsp. pepper
- 2 medium onions, sliced
- 8 oz. tomato sauce
- 2/3 c. packed light brown sugar
- 1 Tbsp. salt
- 1 tsp. dry mustard
- 2 bay leaves
- 2 1/2 lb. stewing beef, cut in cubes
- 2 medium onions, sliced
- 1/2 c. pale dry sherry
- 1 can cream of mushroom soup
Method
- Place beef cubes in single layer in large, ovenproof casserole.
- Spread soup over cubes.
- Distribute sliced onions over soup/beef mixture.
- Pour sherry over top.
- Cover and cook for 2 hours at 325°.
- Stir and then cook for at least 1 more hour or until meat tests fork-tender.
- Serve over rice or noodles.
