Tuesday, March 5, 2013

Stuck in a Dinner Rut

I’m stuck in a dinner rut. You know what I mean – trying to plan your meals for the week and having no inspiration. What I don’t understand is that if you told me I needed to plan a dinner party or a holiday meal I’d be able to plan multiple, intricate, yummy, interesting meals in a matter of minutes. Ask me to plan some basic dinners for the family and I’m stuck staring at a blank page. Why, why, why? What is so hard about this?

I don’t know the answer to that question but obviously I’ve been asking it for years. I poked through some old and emails found an email to my husband from November of 2011 listing all the various meals I could think of for lunch and dinner. It must not have been very inspiring to either of us as it hasn’t been looked at since….November of 2011. And looking at it now isn’t exactly getting the culinary juices flowing, either.

I think this issue is a big reason why family dinners are so hard. And I’d like to think I’m not alone. It’s one thing to manage to get the family gathered around the dinner table. It’s a different matter to come up with what your going to serve. I think for me, the issue performance anxiety. I’m afraid to try something new in case someone doesn’t like it. My husband is not a fan of pasta so that’s out (although I’m working on him). The kids surprise me with what they do and don’t like. So rather than taking a chance I do nothing at all.

I still don’t know what we’re going to eat in the coming week. But in the meantime I’ll leave you with a recipe for an old favorite that appeared on that 2011 email. This is the best beef brisket you’ll ever have. I demanded the recipe from my friend Kerry years ago after eating it at her house. It was so good I made it for dinner that same night (it was THAT good). I’ve tried other brisket recipes but none of them have held a candle to this one.

Kerry’s Beef Brisket (aka The Best Brisket You’ll Ever Eat)

3 lbs single cut beef brisket
1 cup ketchup
½ cup brown sugar
½ cup cider vinegar
1 pkg dry onion soup mix
½ cup water
½ cup BBQ sauce

Preheat oven to 375®

Place the brisket in a 13x9 dish. In a medium bowl, mix together the other ingredients and pour over the brisket.

Cover the brisket tightly with foil and bake for 3 ½ hours. Remove from oven and let cool.

Slice the meat against the grain and return to the sauce. Reheat in the over for approx. 20 minutes.

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