Gettin' Ready for Da Mardi Gras

Feb 15, 2012

Actor Bryan Batt and Poppy reminisce about Mardi Gras traditions, while Drew Ramsey of Hubig's Pies explains how his family business is involved in the Carnival celebration.

Baked Beef Brisket (Serves 10 - 12)

1 3/4 lbs. trimmed beef brisket
8 oz bottle of Heinz Chili Sauce
1 packet of Lipton Onion Soup Mix
1 liter of Coca-cola

Mix together the chili sauce, the dried onion soup mix and the Coca-cola. Place the beef brisket into a roasting pan and pour the mixture over the brisket. Cover with plastic wrap and marinate in the refrigerator overnight.

Preheat the oven to 275 degrees. Remove the plastic wrap and cover the roasting pan with aluminum foil. Bake for 3 - 4 hours. When ready to serve, be sure to cut across the grain (usually you can just begin slicing diagonally from the tip.) Slice as thinly as possible and serve in the pan gravy with baguettes or onion rolls.

The wonderful part of this recipe is that it can be made one day and marinated, then cooked while the daytime parades pass and be ready for slicing and serving for dinner. Or, it is also wonderful cooked, cooled and THEN sliced (which makes slicing very thin pieces easier) and reheated in the gravy.

Peeled carrots, potatoes and onions can be added while roasting for a complete meal.

And don't forget to enter our Culinary Quiz! Happy Mardi Gras!