Tuesday, June 30, 2009

Braised Beef Brisket, p. 743

Brief description: Brown meat, cook onions til slightly browned, stir in garlic and tomato paste. Place meat on top and cook in the oven for a long time til tender.

The instructions said to cook in a dutch oven. I have one cute little red one I purchased at an estate sale. I didn't think that the meat wouldn't fit in. So I put the cute little pot on the stove and heated it, swirled in some olive oil and then attempted to put the beef in. Hmm... didn't work. Too big. Both Bryan and I tried shoving the brisket in, to no avail. So I grabbed a pan we had handy, forgetting that it needed a lid. Oh well, we improvised by putting a cookie sheet on top.

The beef browned alright, I guess. I'm not a browning expert. I usually skip this step if it isn't necessary. Then it was the onions turn. The recipe calls for two cups. Bryan hate onions, but I had a couple on hand, so I just chopped two small onions.

I dare you to tell me that doesn't look delicious. YUM!

We did the prep work, got it in the oven, set the timer, and retired to the living room for a while until it was time to see if it was done. (Actually Bryan flipped it every 30 minutes for two and a half hours, per instructions.)

Looks delicious! I cooked some egg noodles to serve the brisket on top.

There you have it, a hearty meal.

1 comment:

  1. I am sorry to mention this, but usually people serve brisket by slicing it thinly against the grain since it is a very chewy meat. Hah hah. Paul.