I do have various projects which have had enough progress to write about them - soon!
But first I wanted to post (document?) the beef brisket I made on New Year's Day.
It's actually a recipe
stolen borrowed from a friend. I've had it several times and it pretty much destroys everything in its path. I quote my friend "people tend to go wild over it." I certainly have, so I made it.
Let's begin, shall we?
Very few ingredients:
- 1 beef brisket that will fit in your slow cooker/crock pot/mijoteuse (Mine was about 3.3 lbs)
- A couple cloves of whole garlic
- 1 cup of soy sauce
- 1 cup of beef broth/stock (homemade is probably best - otherwise use the lowest sodium commercial broth you can get...read below)
- Freshly ground pepper, as much as you'd like. I probably put in a teaspoon or so.
You will notice I also put in some cayenne pepper...just because.
My final juice came out a bit salty, not like the version(s) I have eaten before. So proceed with some caution on your soy and stock.
The meat should be fat side up in the pot.
The liquid should come halfway up the meat. "The meat should not be submerged" says my emailed recipe. "If you submerge the meat, the universe will end!"
Kidding. I just added that last part.
You can see I used my trusty separator to pour the fat into my grease pit. I keep a jar in the refrigerator for just this purpose. Don't pour grease and oil down your kitchen drain!
When the pit gets full, just dispose of it in the trash. Since it's in a glass jar, it will outlive everything on earth.
I sliced it into large hunks...I think my friend slices hers smaller. Here again you can use your own judgement.
New Year's dinner featuring the slow-cooked brisket, collard greens, black-eyed peas with tomatoes, and mashed potatoes with mascarpone cheese and celery root. That's the meat juice on the potatoes. MMMmmmmm.