Text 19511, 70 rader
Skriven 2007-08-19 07:12:24 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Drum
Ärende: drum pads 9
===================
 DD> I have a proggie that formats the hard drive, writes random ones and 
 DD> zeroes over the entire accessible space and then re-formats again. 

Okay ... I found the darn thing. Send your snailmail address,
and maybe you'll get it, depending on what I have on my plate
this week and next. When you get it, you'll owe me about a
million bucks postage.

Apricot and Onion Braised Brisket
cat: meat, sweet
servings: 8 to 10

h - For the brisket
4 1/2lb first (or flat) cut brisket
Salt and freshly ground black pepper ttaste
3 Tb vegetable oil
1 1/2 lb onions, thinly sliced
3/4 c apricot preserves
2 c beef broth
Water, as needed
h - For the apricot garnish
2 Tb vegetable oil
1 sm (about 4 oz) onion, finely chopped
8 oz dried apricots, julienned

For the brisket: Season the brisket with salt and pepper on
both sides. In a saute pan heat 1 1/2 Tb of the oil. Add the
brisket and brown on both sides. Remove from the heat.

While the brisket is browning, heat the remaining 1 1/2 Tb
oil in a Dutch oven. Add the onions and wilt, about 10 min.

Spread the apricot preserves over the leaner side of the
brisket. Place the brisket, preserves side up, on top of
the onions. (It may be necessary to cut the brisket so it
will fit into the pot.) Add the broth and enough water to
each at least halfway up the sides of the brisket. (If you
want a lot of braising liquid to serve on the side, add
water to cover the brisket entirely.) Season the liquid.
Bring to a simmer. Cover and simmer, turning the brisket
once after 1 1/2 hr, until the brisket is tender and the
tines of a fork easily pierce the meat with no resistance,
about 3 hr total.

Transfer the brisket to a cutting board; set aside. Strain
the braising liquid, discarding the solids (unless you want
to use some to puree to add body to the cooking liquid).
Remove the fat that rises to the surface.(At this point the
meat and braising liquid can be cooled and refrigerated.)

For the apricot garnish: Cook the onion over medium heat
in oil until softened and beginning to brown, about 8 min.
Increase the heat to high, add the apricots and cook,
stirring constantly, just until the apricots are heated
through. Remove from the heat.

To serve, pour the braising liquid in a saucepan and place
over medium heat.

Thinly slice the brisket against the grain and transfer
the slices to the liquid, working in batches, until warmed
through. Transfer the warmed slices to a platter, ladle some
of the liquid over the slices, and spoon the apricot-onion
mixture over the center of the row of slices.

Washington Post, 20 March 2002

___ Blue Wave/386 v2.30
--- Telegard/2/QWK v3.09.g2-sp4/mL
 * Origin: Outpost BBS - bbs.outpostbbs.net - 770-489-1561 (1:18/200)