Diva Tasting: Brisket and Fuzzy Navel Jello Ring…

Braised Corned Beef Brisket


  • 1 (5 pound) flat-cut corned beef brisket

  • 4 tablespoon Worcestershire Sauce, or as desired

  • 1 tablespoon vegetable oil

  • 1 onion, sliced

  • 6 cloves garlic, minced

  • 2 tablespoons water


  1. Preheat oven to 275 degrees F (135 degrees C).

  2. Discard any flavoring packet from corned beef. Brush brisket with Worcestershire sauce on both sides. Heat vegetable oil in a large skillet over medium-high heat and brown brisket on both sides in the hot oil, pour any remaining Worcestershire Sauce over meat…5 to 8 minutes per side.

  3. Place brisket on a rack set in a roasting pan. Scatter onion and garlic over brisket and add water to roasting pan. Cover pan tightly with aluminum foil.

  4. Roast in the preheated oven until meat is tender, about 6 hours.

  5. Serve with Garlic mashed potatoes, creamed spinach, rolls and beverage.

Fuzzy Navel Jello Ring Dessert 
  • 2 (4-serving-size) Packages Orange Gelatin
  • 1 Cup Boiling Water
  • 2 (15-ounce) Cans Peaches In Juice, Drained And 1/2 Cup Liquid Reserved
  • 3 Cups Sour Cream
  • 3 oz Peach Schnapps (for adult version)


  1. In a large bowl, combine gelatin and boiling water; stir until gelatin is dissolved. Stir in reserved peach liquid ( See note); set aside.
  2. In a blender, combine peaches and sour cream (schnapps if using); blend until smooth. Add to gelatin mixture; mix well.
  3. Pour mixture into a 2-quart mold or large serving bowl and cover. Refrigerate 8 hours or until firm.
  4. When ready to serve, immerse bottom of mold in warm water for a few seconds, then invert onto a flat serving plate and release mold. Serve immediately or refrigerate until ready to serve.

Notes: For an adult version substitute 3 shots of peach schnapps and/or 1 shot of vodka in the reserved peach juice peach juice.



  • 3 fluid ounces peach schnapps

  • 3 fluid ounces orange juice

  • 1/2 cup ice

  • 1 orange slice, for garnish


  1. Combine schnapps and orange juice in a highball glass. Add ice, stir to combine. Garnish with a peach slice.

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