O Come O Come Emmanuel. Come into our hearts and bring us the joy of knowing that we are Your children. For now and for always we are Yours and Yours alone.
When we put aside the distractions of this world, when our focus is on Him, He fills our hearts with such joy. No matter the circumstance, He is with us. Out of sorrow, there is joy. Out of loneliness, there is joy. Place your heavy burdens on His alter, and He will bring you joy.
ADVENT PRAYERS
Opening Prayer: Lord God, Lamb of God
Let Your blessings come upon us
As we light the candles of this Advent wreath.
May the wreath and its light be a symbol
Of Christ’s promise of eternal salvation.
Response: Let us go rejoicing to the house of the Lord.
As the first (purple) candle is lit
Prayer: Blessed are you, Lord, God of all creation.
In the darkness and in the light, Holy is Your Name.
We place our hope in you, Oh Lord,
As we prepare our hearts to celebrate the coming of the Lord
Response: Now and forever. Amen.
As the second (purple) candle is lit
Prayer: Blessed are you, Lord; God of all creation.
Let your light shine on those who dwell in darkness.
Let the earth receive her King
And fill our hearts with Your everlasting peace
Response: Now and forever. Amen.
As the third (pink) candle is lit
Prayer: Blessed are you, Lord; God of all creation.
Let our heats be glad as we wait in joyful hope
For the coming of our Lord
Give us a heart, O Lord, that seeks You always
Response: O Come, O Come, Emmanuel
I want to also take this moment to wish my Jewish brothers and sisters a Happy Hanukah as today marks the beginning of the Festival of Lights. Praise be to G_d.
Just a quick note before we get to cooking – you will notice from the pictures that although my recipe calls for a Beef Brisket, I used a Tri-Tip instead. After searching three grocery stores and two local butcher shops, I was informed by a very friendly butcher that Briskets simply do not exist in our neck of the woods unless special ordered and shipped. What? Yeah, so I had to go with another cut of meat. It was delicious. I hope you find a brisket. If not, a Tri-Tip or Chuck Roast will do in a pinch. Happy Hanukah and a blessed Advent Sunday to all!
Slow-Braised Beef Brisket and Vegetables
3 Celery Ribs
3 large Carrots
2 White Onions
15 oz White Mushrooms
2 tablespoon Canola Oil
4 lb Beef Brisket
3/4 cup Beef Stock
1 (8 oz) can Tomato Sauce
3 tablespoons Worcestershire Sauce
1 tablespoon Prepared Horseradish
Heat oven to 275-degrees.
Trim ends of the celery, slice into 1-inch pieces. Peel carrots, cut on the bias into 1 inch slices. Peel and slice the onions, break apart. Clean and dry the mushrooms. Set the vegetables aside until ready to use.
In a Dutch oven, heat the oil over medium heat. Brown the brisket on both sides, about 7 minutes per side for a nice, deep brown crust. Remove the meat from the pan.
To the now empty Dutch Oven add celery, carrots, onions and mushrooms. Cook, stirring often, for about 5 minutes or until vegetables are crisp-tender.
In a bowl whisk together beef stock, tomato sauce, Worcestershire Sauce and Horseradish. Stir mixture into the pot with the vegetables. Return the brisket to the pan, fat side up.
Bring the mixture to a boil. Cover, place in the warm oven for about 2 or 3 hours, until the brisket is tender.
Remove the brisket and vegetables from the pan. Set aside, and keep warm. Skim the fat from the pan juices. If desired, thicken the juices.
Let the brisket rest for 10 minutes. Slice against the grain, the drizzle with pan juices. I served mine with Creamy Mashed Potatoes and Beef Stock Gravy.
The LORD God keeps faith forever,
secures justice for the oppressed,
gives food to the hungry.
The LORD sets captives free.
Welcome to Rosemarie's Kitchen 
Perfect winter fayre
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thank you.
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