Spring Recipes: Cola-Braised Beef Brisket, Red Cabbage-Apple-Carrot Salad, No-Cook Peanut Butter Cheesecakes
Slowly braised brisket over gentle heat creates a juicy, fork-tender feast for the entire family. Pair with a crunchy, colorful salad for a farm-fresh meal to remember.
By Scott Jones | Photos By Jason Wallis
WEB EXCLUSIVE: No-Cook Peanut Butter Cheesecakes
1 (8-oz) block cream cheese, softened
1/2 cup peanut butter
3/4 cup powdered sugar
2 Tablespoons milk
2 cups heavy whipping cream
1 teaspoon vanilla extract
3/4 cup graham cracker crumbs
2 Tablespoons unsweetened baking cocoa
- Beat cream cheese with an electric mixer until smooth. Add peanut butter, and mix until combined. Add powdered sugar and milk; mix well. Set aside.
- In another bowl, beat whipping cream on high speed until soft peaks form. Add vanilla; beat again until stiff peaks form. Divide whipped cream in half.
- Fold half of whipped cream into cream cheese mixture.
- Add 2 Tablespoons graham cracker crumbs to the bottom of each of 6 to 8 (8-ounce) custard cups.
- Divide cheesecake mixture evenly among cups. Dollop with remaining whipped cream, and dust with cocoa.
PREP: 25 min. YIELD: 6 to 8 servings (Note: You may have a smaller yield of cheesecakes depending on the size of the cups used.)
Cola-Braised Beef Brisket
5-pound beef brisket
2 Tablespoons Montreal steak seasoning
2 Tablespoons Worcestershire sauce
1 cup barbecue sauce
1 cup cola
- Preheat oven to 325°F. Place brisket, fat side up, in a roasting pan. Stir together steak seasoning, Worcestershire sauce, barbecue sauce and cola; pour over beef.
- Bake, covered tightly with heavy-duty aluminum foil, for 3 to 4 hours or until tender.
- Remove brisket from oven; let stand on cutting board 30 minutes. Pour sauce mixture into a bowl; refrigerate for 8 hours or until fat solidifies on top of sauce, then remove fat from top of sauce.
- Using a sharp knife, cut brisket across the grain into thin slices. Place brisket slices in a 13- x 9-inch baking dish. Cover and chill up to 24 hours.
- An hour and 15 minutes before you’re ready to serve the brisket, remove brisket and sauce from refrigerator; let stand at room temperature 30 minutes. Preheat oven to 325°. Pour sauce over brisket slices.
- Bake, covered, at 325° for 30 to 45 minutes or until hot.
PREP: 20 min. CHILL: Up to 24 hrs. STAND: 1 hour BAKE: 4 hr., 45 min. YIELD: 6 to 8 servings
Red Cabbage-Apple-Carrot Salad
1 small head red cabbage, sliced
2 red apples, coarsely chopped
2 carrots, shredded
1/4 cup apple cider vinegar
2 Tablespoons honey
1/2 teaspoon salt
1/2 teaspoon pepper
2 Tablespoons olive oil
- Combine cabbage, apples and carrots in a medium serving bowl.
- Combine vinegar, honey, salt and pepper in a small bowl. Slowly whisk in olive oil.
- Drizzle dressing over cabbage mixture; toss to coat.
- Serve immediately, or refrigerate until ready to serve.
PREP: 20 min. YIELD: 6 servings