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Not only does this recipe make tasty use of any leftover brisket, it also cooks up in one pot, making cleanup a cinch. Fire-roasted tomatoes and your favorite barbecue sauce make this a bona-fide belly warmer! —Margie Williams, Mt. Juliet, Tennessee
This recipe is:
Leftover: Texas Oven-Roasted Beef Brisket
Originally published as Beef and Orzo Skillet in
Simple & Delicious
December/January 2013, p21
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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© Reiman Media Group, LLC., 2013