Beef — It’s What’s for Dinner Recipe

Jody loved to travel. After her children were raised, she visited all the countries in Europe, the Soviet Union, the Arctic Circle, and China. She saw the gorillas in Rwanda and participated in a photo safari where she captured images of giraffes, lions, and elephants.

She also visited the holy site in Medjugorje. Jody lived a contented life and had few, if any, regrets. She leaves us with wonderful memories of a mother, grandmother and great grandmother who was quick with a smile, a wry comment here and there, always interested in what happened in the world that day, ready to have a good chat.

She leaves behind seven children: Paul, Patricia, Michael, Marcia, David, Keven, and Rod plus seventeen grandchildren, and eight great-grandchildren. She would be happy to know that future generations will love living in Luna County, admiring the Florida Mountains, experiencing the history of New Mexico, and enjoying a plate of red enchiladas and a glass of tempranillo from the grapes grown in the same soil that provided a livelihood to her and her family.

The family would like to thank the excellent staff at Willow Manor in Deming. Their kind and tender care are deeply appreciated. Thank you also to the staff of Ambercare Hospice for their superb support.

Memorial donations may be made to the Deming Luna Mimbres Museum, 301 S Silver St, Deming, NM 88030 or to Deming Arts Center, 100 S Gold, Deming, NM 88030. FIBERGLASS TANKS

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Editor’s Note: Email caren@aaalivestock.com. Memorial donations may be sent to the Cattlegrowers’ Foundation, a 501(c)3, tax deductable charitable foundation serving the rights of ranch families and educating citizens on governmental actions, policies and practices. Cattlegrowers Foundation, Inc., P.O. Box 7517, Albuquerque, NM 87194. The New Mexico Stockman runs memorials as a courtesy to its readers. If families & friends would like to see more detail, verbatim pieces must be emailed to us, & may be printed at 10¢ per word. ▫

Spicy Braised Brisket Sandwiches

2 Hours Time To Cook, 8 Servings, 14 Ingredients

INGREDIENTS

1 brisket Brisket Flat Half 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 1 large onion 2 cloves garlic 1-1/2 cups beer 2 cans chopped/diced green chilies 1/2 cup beef broth 1 to 1-1/2 teaspoons crushed red pepper 6 to 8 Italian bread rolls giardinera provolone cheese

*see recipe below for Roasted Red Pepper Mayonnaise

PREPARATION

Step 1:

Heat oil in stockpot over medium heat until hot. Place beef brisket in stockpot; brown evenly. Remove brisket; season with salt and black pepper.

Step 2:

Add onion and garlic to stockpot; cook and stir 3 to 5 minutes or until onion is crisp-tender. Return brisket, fat side up, to stockpot. Add beer, chiles, broth and red pepper as desired; bring to a boil. Reduce heat; cover tightly and simmer 2-3/4 to 3-1/4 hours or until brisket is fork-tender. Step 3:

Remove brisket. Skim fat from cooking liquid; keep cooking liquid warm. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Stir shredded beef into reserved liquid. Step 4:

Serve beef mixture in rolls topped with giardiniera, cheese and mayonnaise, if desired.

Roasted Red Pepper Mayonnaise: Place 1/2 cup jarred chopped roasted red pepper, 1/2 cup mayonnaise and 1 clove chopped garlic in food processor container. Cover; process until smooth. Yield: about 2/3 cup.

Nutrition information per serving, 1/6 of recipe: 375 Calories; 90 Calories from fat; 10g Total Fat (3 g Saturated Fat; 4 g Monounsaturated Fat;) 62 mg Cholesterol; 687 mg Sodium; 26 g Total Carbohydrate; 2.7 g Dietary Fiber; 40 g Protein; 4.2 mg Iron; 7.1 mg NE Niacin; 0.4 mg Vitamin B6; 2.6 mcg Vitamin B12; 8.6 mg Zinc; 36.8 mcg Selenium. NUTRITION TIP: This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium. ▫