Text 22930, 75 rader
Skriven 2015-01-14 06:19:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Beef Oddities
=====================
-=> MICHAEL LOO wrote to NANCY BACKUS <=-

 NB>> Now that's sad.  Unless the mac & cheese was especially wonderful...
 ML> It was okay. The meat, what a disappointment.
 
 NB> One does expect better of an advertised special... :)

 ML> Perhaps. There are various reasons. But what I found
 ML> extra dissonant was that the waitress claimed that the
 ML> whole range of donenesses was possible.

All things are possible. A dead cert or even probable - comme ci comme Ta

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

      Title: Tough As A Boot Brisket
 Categories: Beef, Beer, Sauces, Vegetables
      Yield: 4 servings

      3 lb Beef brisket; point cut
      3 tb Spice rub
      1 md Onion; diced
      1 tb Chopped garlic
     12 oz Beer

MMMMM----------------------TANGY MOP SAUCE--------------------------
    1/4 c  Cider vinegar
      2 tb Oil
      2 tb Brown sugar
      2 ts Chopped garlic
      1 ts Red pepper flakes
    1/2 ts Fresh ground black pepper
      1 ts Worcestershire sauce
      2 ts Hot sauce
      1 tb Ketchup
    1/4 c  Water

  Recipe courtesy Sandra Lee

  Preheat the oven to 300oF/150oC.

  Coat the brisket on all sides with the spice rub. In a
  roasting pan add the onion, garlic and beer. Arrange the
  brisket in the roasting pan, loosely cover with foil and
  put it in the oven for 2 1/2 to 3 hours.

  Combine all the mop ingredients in a medium pot. Bring to
  a simmer over medium-low heat and let cook for 5 minutes.
  Remove from the heat and set aside.

  Preheat a grill or grill pan over medium-high heat.

  Remove the brisket from the oven and put it on the grill.
  Add the liquid from the roasting pan to the mop sauce.
  Brush the brisket generously with the mop sauce and grill
  until the brisket develops a nice crust about 5 minutes
  per side. Make sure to brush the brisket about every 2
  minutes with the mop sauce.

  Transfer the brisket from the grill to a cutting board and
  let rest 5 minutes before slicing. Cut the meat, against
  the grain, into 1/4" thick slices. Top with a bit of the
  tangy mop sauce and arrange on a serving platter.

  From: http://www.foodnetwork.com

  Uncle Dirty Dave's Archives

MMMMM

... We are none of us infallible - not even the youngest of us - W. H. Thompson
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