We are a brisket-loving family, and I am a meat-and-potatoes kind of girl. I’ll let that picture tell the story, and get on to the recipes.
Braised Brisket in Porter
- 1 tablespoon coarse kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dry mustard (such as Colman’s)
- 2 teaspoons chopped fresh sage
- 2 teaspoons chopped fresh thyme
- 1 6-pound flat-cut brisket, trimmed but with some fat still attached
- 2 tablespoons rendered bacon fat or olive oil
- 4 cups (or more) low-salt chicken broth, divided
- 1 12-ounce bottle porter or stout
- 6 whole pitted prunes
- 4 bay leaves
- 2 teaspoons (packed) dark brown sugar
- 6 cups thinly sliced onions (2 1/2 pounds)
- 8 whole garlic cloves, peeled
- 1 pound mushrooms, sliced
- 1 pound medium carrots, peeled, cut crosswise into 1 1/2-inch lengths
- 2 tablespoons whole grain Dijon mustard
- 1 tablespoon (or more) malt vinegar
Position rack in center of oven and preheat to 350°F. Mix first 5 ingredients in small bowl. Rub herb mixture all over brisket. Heat bacon fat in heavy extra-large wide ovenproof pot over medium-high heat. Add brisket to pot and cook until deep brown, about 5 minutes per side. Transfer brisket to platter or rimmed baking sheet. Add 2 cups broth to pot and bring to boil, scraping up browned bits from bottom of pot. Stir in porter, prunes, bay leaves, and brown sugar; bring to boil. Return brisket to pot, fat side down; scatter onion slices over to cover meat, then add garlic.
Cover pot, place in oven and braise brisket 1 hour. Remove pot from oven, uncover and turn brisket over so that onion slices fall into liquid in pot. Return pot to oven and braise uncovered 30 minutes. Add 1 cup broth. Cover and bake 1 hour 30 minutes longer.
Transfer brisket to platter or rimmed baking sheet, add 1 more cup broth to liquid in pot, then add mushrooms and carrots. Return brisket to pot. Cover and return to oven, braise until meat and carrots are very tender, adding more broth by cupfuls, if needed, to cover vegetables, about 45 minutes longer. Cool slightly.
*( See above.) Refrigerate uncovered until cold, then cover and keep chilled at least 1 day and up to 2 days.
Preheat oven to 350°F. Spoon off any fat from surface of brisket pan juices and discard. Transfer brisket to cutting board. Thinly slice brisket across grain. Place brisket slices in large roasting pan. Bring pan juices with vegetables in pot to boil. Whisk in mustard and 1 tablespoon vinegar. Season to taste with salt and pepper, adding more vinegar by teaspoonfuls, if desired. Pour pan juices and vegetables over brisket in roasting pan. Cover roasting pan tightly with heavy-duty foil and cook in oven until brisket slices and vegetables are heated through, about 1 hour 15 minutes. Serve meat with vegetables and sauce.
from Bon Appetit
I added a sweet potato to my regular mash, sauteed some mustard greens with garlic and a splash of red wine vinegar, and made this creamy, not-too-sweet apple rice pudding for dessert.
Apple Rice Pudding
- 3 cups water
- 1/4 teaspoon salt
- 1/2 cup arborio rice or medium-grain white rice
- 4 cups whole milk
- 1/3 cup sugar
- 2 teaspoons vanilla extract
- 2 medium Gala or Fuji apples (13 to 14 ounces total) *Ginger Golds
- 1/4 cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon unsalted butter, room temperature
- 1/2 cup apple cider
- Pinch of salt
- 1/2 cup heavy whipping cream
- Whipped cream (for topping; optional)
Bring 3 cups water and 1/4 teaspoon salt to boil in heavy large saucepan. Add rice and boil 10 minutes. Drain rice; discard cooking water. Rinse saucepan. Combine milk and sugar in same saucepan; bring to boil over medium-high heat, stirring until sugar dissolves. Add rice; reduce heat to medium and simmer until rice is very tender, most of milk is absorbed, and pudding is thickened but still creamy and reduced to scant 3 cups, stirring occasionally, about 35 minutes. Remove from heat. Stir in vanilla extract. Transfer rice pudding to medium bowl. Press plastic wrap onto surface of pudding; let pudding cool to room temperature. Refrigerate until cold. DO AHEAD: Can be made 2 days ahead. Keep refrigerated.
For caramel apples:
Peel apples; quarter through stem end and remove core. Cut each apple quarter into 4 slices, then cut slices crosswise into thirds. Combine sugar and lemon juice in medium nonstick skillet. Stir over medium-high heat until sugar dissolves and syrup is medium amber color, occasionally swirling skillet, 3 to 4 minutes. Remove from heat; add butter to skillet and swirl until melted (mixture may bubble vigorously). Return skillet to medium heat; add cider and pinch of salt and bring to boil. Add apples and simmer until tender, stirring often, about 6 minutes. Add 1/2 cup whipping cream and boil until sauce thickens slightly, about 2 minutes. Transfer apples with caramel sauce to heatproof bowl. Cool caramel apples until lukewarm or room temperature. DO AHEAD: Caramel apples can be made 1 day ahead. Cover and refrigerate. Stir over medium heat until just warm before using.
Divide half of caramel apples among glasses. Top each with rice pudding, dividing equally. Top with remaining caramel apples, dividing equally. Garnish each with dollop of whipped cream, if desired, and serve.
from Dorie Greenspan