Text 5721, 120 rader
Skriven 2011-01-12 07:20:00 av Dave Drum (49386.cooking)
   Kommentar till text 5687 av bill swisher (1:124/311)
Ärende: Absence
===============
-=> bill swisher wrote to Dave Drum <=-

 > Is he still our moderator? Do we have a moderator? Do we even need a
 > moderator - considering how well-behaved we are as a group? Especially in
 > comparison to the much more contentious politics echoes.  Bv)=

 bs> I think so.  But then again I just figured that Dale took over by
 bs> default, again.  I'll not comment on "well-behaved", I think it's a
 bs> public thing.  :-)

I think when Dale gave it all over to Dave the S that he was finished with it
forever. I think that either Sacerdote is still the moderator or we don't have
one ... unless one of the bozoes from the politics echoes who like to cherry
pick echoes just because they think it empowers them hijacks this one.

In which case someone is liable to stick a knife in his brisket.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Brisket Pot Roast
 Categories: Beef, Vegetables, Herbs
      Yield: 10 servings

      5 lb Beef brisket
           Salt
      2 tb Olive oil
      3 lg Onions; sliced
      6 cl Garlic; minced
      1    Sprig (ea) thyme, rosemary
      3    (to 4) Bay leaves
      2 c  Beef stock
      3 lg Carrots; peeled in 1 1/2"
           - pieces
      1 tb Mustard; opt

  Beef brisket is a fabulous cut of meat. The brisket is
  located between the shoulders and the forelegs of the steer;
  these muscles get a work-out, and they are also well marbled
  with fat. So they are highly flavorful and perfect for slow
  braises. Long cooking time is needed to melt the connective
  tissue. Upon serving, the meat is cut against the grain,
  helping it become fall-apart tender.

  Prepare the brisket for cooking. On one side of the brisket
  there should be a layer of fat, which you want. If there are
  any large chunks of fat, cut them off and discard them.
  Large pieces of fat will not be able to render out
  completely. Using a sharp knife, score the fat in parallel
  lines, about 3/4-inch apart. Slice through the fat, not the
  beef. Repeat in the opposite direction to make a cross-hatch
  pattern. Salt the brisket well and let it sit at room
  temperature for 30 minutes.

  You'll need an oven-proof, thick-bottomed pot with a cover,
  or Dutch oven, that is just wide enough to hold the brisket
  roast with a little room for the onions. Pat the brisket dry
  and place it, fatty side down, into the pot and place it on
  medium high heat. Cook for 5-8 minutes, lightly sizzling,
  until the fat side is nicely browned. (If the roast seems to
  be cooking too fast, turn the heat down to medium. You want
  a steady sizzle, not a raging sear.) Turn the brisket over
  and cook for a few minutes more to brown the other side.

  When the brisket has browned, remove it from the pot and set
  aside. There should be a couple tablespoons of fat rendered 
  in the pot, if not, add some olive oil. Add the chopped
  onions and increase the heat to high. Sprinkle a little salt
  on the onions. Sauté, stirring often, until the onions are
  lightly browned, 5-8 minutes. Stir in the garlic and cook
  1-2 more minutes.

  Preheat the oven to 300øF/150øC. Use kitchen twine to tie
  together the bay leaves, rosemary and thyme. Move the onions
  and garlic to the sides of the pot and nestle the brisket
  inside. Add the beef stock and the tied-up herbs. Bring the
  stock to a boil. Cover the pot, place the pot in the
  300øF/150øC oven and cook for 3 hours. Carefully flip the
  brisket every hour so it cooks evenly.

  After 3 hours, add the carrots. Cover the pot and cook for 1
  hour more, or until the carrots are cooked through and the
  brisket is falling-apart tender.

  When the brisket is falling-apart tender, take the pot out
  of the oven and remove the brisket to a cutting board. Cover
  it with foil. Pull out and discard the herbs.

  At this point you have two options. You can serve as is, or
  you can make a sauce with the drippings and some of the
  onions. If you serve as is, skip this step. To make a sauce,
  remove the carrots and half of the onions, set aside and
  cover them with foil. Pour the ingredients that are
  remaining into the pot into a blender, and purée until
  smooth. If you want, add 1 tablespoon of mustard to the mix.
  Put into a small pot and keep warm.

  Serve the brisket, sliced in 1/4" to 1/2" slices, against
   the grain of the meat, with the onions, carrots and gravy.
  Serve with mashed, roasted or boiled potatoes, egg noodles
  or polenta.

  Serves 8-12

  From: http://simplyrecipes.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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