Bishops Brisket Food

BISHOP'S BRISKET

Steps:

• Place Corned Beef Brisket on a DOUBLE-THICKNESS of aluminum foil.
• Rub all over with as much Garlic Powder and Onion powder as you want (It all depends on your taste and the size of the Brisket, but I figure I use about 2 or 3 teaspoons of each).
• Now smear liberally all over with the Mustard (the amount used depends on the size of the Brisket).
• At this point I usually place the aluminum foil containing the Corned Beef in a baking pan and bend the edges up to hold the liquid.
• SLOWLY pour in the Red Wine.
• Wrap the aluminum foil as tightly as possible around the Brisket being sure that no steam will be able to escape.
• Bake at 300 degrees for 4-5 hours, depending on size of Brisket.
• CAREFULLY open aluminum foil (you can be burned by the escaping steam if you aren't careful).
• Remove Corned Beef Brisket to a platter and allow to"rest" for 10-15 minutes before slicing.
• Discard the liquid.

BISHOP'S BREAD I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch loaf pan.
• Beat egg in mixing bowl until frothy. Add sugar, oil, and vanilla. Beat to blend. Mix in buttermilk.
• In another bowl measure the flour, soda, and salt. Stir to mix well. Add walnuts, cherries, raisins, and chips. Mix together. Add all at once to liquid batter. Stir only until just combined. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 1 hour or until bread tests done. Let bread stand for 10 minutes then remove from pan and let cool on a rack.

BISHOP'S BRISKET (MUMMA)

Steps:

• Place corned beef on double thickness heavy-strength aluminum foil, and place inside baking pan. (Discard spice packet that comes with corned beef.)
• Sprinkle top with garlic and onion powders.
• Smear mustard in even layer over top.
• Fold up aluminum foil so it will hold wine - pour red wine slowly over brisket.
• Fold aluminum foil tight around brisket until it's all closed. Be certain it's tight so steam won't escape.
• 300 degree oven for about 4 hours
• Unwrap carefully, place on platter, and slice thinly against the grain.