BRISKET, TWENTY-ONE
Beef brisket brined for three weeks and then cooked in a medium oven for three hours...
Brine as in "Cheap Chops," but substitue mustard & celery seed, coriander and savory for the other herbs. Once cured for 21 days, pull from your brine, wash off and place in a dutch oven. Cover barely with chicken stock; add onions and garlic bulbs.
The flavor is so strong it can - and should be - served cold. All you need: salad, mash, horseradish sauce. Grate fresh horseradish root; mix with creme fraiche or sour cream. Season with salt and pepper - maybe a squeeze of lemon. Let's eat.
Photos: (a) arugula and blue cheese; (b) suppah!
Brine as in "Cheap Chops," but substitue mustard & celery seed, coriander and savory for the other herbs. Once cured for 21 days, pull from your brine, wash off and place in a dutch oven. Cover barely with chicken stock; add onions and garlic bulbs.
The flavor is so strong it can - and should be - served cold. All you need: salad, mash, horseradish sauce. Grate fresh horseradish root; mix with creme fraiche or sour cream. Season with salt and pepper - maybe a squeeze of lemon. Let's eat.
Photos: (a) arugula and blue cheese; (b) suppah!
posted by GSV JR at
5:19 PM
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