Text 23294, 101 rader
Skriven 2015-01-26 05:11:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Michael Loo
Ärende: Beef Oddities
=====================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 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.

 DD> All things are possible. A dead cert or even probable - comme ci comme
 DD> ca

 ML> I believe it would have been impossible for that kitchen
 ML> with that set of personnel to produce much of a range
 ML> of donenesses. Too done, too too done, and too too too
 ML> done, that's about it.

I've quit saying impossible WRT food. A lot of stuff is highly improbable -
like me ever liking okra or wallboard spackle. But, it might happen. I might
hit the lottery on a ticket I found on the sidewalk, too. But, the odds aren't
on my side in any of those.

 DD> Title: Tough As A Boot Brisket

 ML> Indeed.

 ML> On occasion I've made really good brisket but can't do
 ML> it consistently. If it's crummy, though, recooking helps.

I like brisket - smoked, roasted, corned, whatever. I've even made a 5# brisket
into a really good pot of chilli. Hey, I was jonesing for chilli and it was
what was in the house .....

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

      Title: Chilli-Beer Brisket of Beef Over Wild Rice Amandine
 Categories: Beef, Beer, Sauces, Rice, Nuts
      Yield: 8 servings

  2 1/2 lb Fresh beef brisket
    1/2 c  Diced onion
      1 ts (ea) salt & black pepper
    1/4 ts Garlic powder
     12 oz Bottle Heinz chilli sauce
     12 oz Beer; NOT LITE

MMMMM--------------------WILD RICE AMANDINE-------------------------
      2 tb Slivered almonds
  1 1/2 tb Chopped bell pepper
      1 tb Chopped onion
      1 tb Chopped chives
    1/3 c  Butter
  2 2/3 c  Hot water
      1 ts Instant beef bouillon
      9 oz (2 boxes) Uncle Ben's 5
           - minute Wild Rice

MMMMM-------------------------TO SERVE------------------------------
           Wild Rice Amandine
      2 md Ripe tomatoes; sliced,
           - garnish
           Parsley sprigs; garnish

  Place beef brisket, fat side down, in deep roasting pan.
  Sprinkle brisket with onion, salt, pepper and garlic
  powder. Pour chilli sauce over brisket.

  Cover tightly and cook in slow oven (325oF/163oC) for 3
  hours.

  Increase oven temperature to moderate (350oF/175oC). Pour
  beer over brisket. Cover and continue cooking for 30
  minutes.

  WHILE BRISKET COOKS MAKE THE WILD RICE: Cook almonds,
  green pepper, onion and chives in melted butter in heavy
  2-quart frying-pan, until almonds begin to brown. (Do not
  over brown.)

  Add 2 2/3 cups hot water and instant bouillon, stirring to
  combine. Add rice, bring to a boil, cook slowly, uncovered
  10 minutes. Cover and let stand 5 minutes. Drain any
  excess liquid from rice.

  TO SERVE: Place brisket on large serving platter and
  surround with Wild Rice Amandine. Garnish with sliced
  tomatoes and parsley. Slice brisket very thin and serve
  with hot cooking liquid.

  Makes 8 servings

  Source: Leanda Goss

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

... Uncle Ben's Perverted Rice - now in the new Leather Box!!!
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