My breakfast room table, which is 10 feet long, is still diagonally occupying most of my kitchen. I am restricted to cooking on one stove, with only 2 feet of counter available, and, at best, 4 feet of floor behind me. Obviously, I'm cooking as simply as I can, especially when you consider that Thor and his 2 footed companions will periodically just show up to see how things are going, and have to be chased from the room. There have been times when I wanted to take my older son up on his offer to just arm me with a length of maple flooring, explaining that it is 12% harder than redwood.
So, yesterday's dinner was a take off on a pot roast recipe, using a corned beef brisket which had been lurking in a corner of my freezer. 3 minutes from freezer to oven: how could anyone not love it?
DIRTY CORNED BEEF BRISKET
1 corned beef brisket
1/2 can pureed tomatoes
1 envelope onion soup mix
1/2 cup water
Put the brisket in the smallest possible roasting pan. Pour the tomatoes over it, sprinkle the soup mix over the tomatoes, and carefully pour the water in the sides of the pan to keep it moist. Cover tightly with foil, and roast at 300F for about 3 hours. Serve with boiled potatoes stirred in with melted butter and chopped parsley, and your favorite green veggie. Expect no leftovers.It was a little salty for my taste, but the guys simply devoured this, and whined that there was no more!