Piquant ChickenServes 4

Ingredients

• 4 whole chicken breasts or equivalent amount cut-up chicken pieces
• 1 12 c dry red wine
• 12 c salad oil
• 2 cloves garlic sliced
• 12 tsp oregano
• 12 c soy sauce
• 4 Tbsp water
• 2 tsp ground ginger
• 2 Tbsp brown sugar
• 4 lb brisket
• 2 Tbsp salad oil
• 1 clove garlic peeled and chopped
• 6 oz tomato paste
• 12 c cider vinegar
• 2 Tbsp Worcestershire sauce
• 14 tsp pepper
• 2 medium onions sliced
• 8 oz tomato sauce
• 23 c packed light brown sugar
• 1 Tbsp salt
• 1 tsp dry mustard
• 2 bay leaves
• 2 12 lb stewing beef cut in cubes
• 2 medium onions sliced
• 12 c pale dry sherry
• 1 can cream of mushroom soup

Directions

1. Place beef cubes in single layer in large ovenproof casserole
2. Spread soup over cubes
3. Distribute sliced onions over soupbeef mixture
4. Pour sherry over top
5. Cover and cook for 2 hours at 325
6. Stir and then cook for at least 1 more hour or until meat tests fork-tender
7. Serve over rice or noodles