Posts from the ‘Meat’ Category

Comfort Me with Brisket

Brisket, sweet potato mash, and mustard greens.

 

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.

The last of the season's bounty of herbs. Just as good as the beginning of the season.

 

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
*I added more garlic, used light brown sugar, and apple cider vinegar. You can also use raisins in place of the prunes.
I halved the recipe, and skipped the chilling. I transferred the meat juices to a saucepan, brought it to a boil, added the vinegar and mustard, and served with the brisket. I did slice and refrigerate the leftover brisket, and it was  delicious. I don’t think the chilling time is absolutely necessary, but it does make a difference. It’s worth it if you have the time.

One of my favorite beers. Great for braising.

Preparation:

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

One of my favorite rices. It’s not available everywhere, but if you can get it, use it in everything.


Puddings: 

  • 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

I was so happy to find these Ginger Golds. I love these for baking. Great variety.

Caramel apples:
  • 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)

For puddings:
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

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Meat Love

I braised some chuck roast with shallots, garlic, Pinot Noir, and juniper berries, salt, and pepper in a *325 oven (keep that lid on) for about three hours. I then gave those fingerling coins a poach in some olive oil (about an inch), along with some rosemary. They came out creamy on the inside with a slight give on the outside. Add some peas, and you have a dinner worthy of a second date.



Sunday and All Other Days Ending with Y

Using some booty from the cheese festival, I added some smoked gouda with bacon cheese to some grilled corn I had left over, a little bit of butter, salt, and pepper to make a creamy sauce for our steaks. Yum.

For basil mash I added four garlic cloves, smashed, to 1 1/2 cups milk or cream, 5 tbls. of butter, salt, over low heat while potatoes are cooking. During the last 5 minutes add basil. Add to potatoes and mash. Pepper. Yum.

These turkey “burgers” were, well, turkey. If you aren’t beef, you are not a burger. The star of this sandwich was the smokey aioli.

Smokey Aioli

1/2 tsp cumin seeds

1/2 tsp coriander seeds

1/2 cup mayo

2 tbls. extra virgin olive oil

2 tsps. fresh lemon juice

1/2 tsps. smoked paprika

1 garlic clove

Toast cumin and coriander seeds over med-high heat, shaking often about 2 minutes. Cool. Finely grind spices in mortar with pestle.

Whisk olive oil, lemon juice, paprika, garlic, and spices in small bowl season with salt and pepper.

STRATA

Serves 8

Strata is the bread pudding of savory egg dishes. This super-easy treat generally includes cubes or slices of bread that have been soaked in custard, then baked in a casserole dish or a rectangular baking pan. This is a great make-ahead dish — it tastes best if you prepare it the day before and let it soak overnight before baking. Like many egg dishes, a strata can incorporate all sorts of different ingredients, so there’s a lot of flexibility here.

5 cups of cubed French bread (with crust)
Grated cheese (see Variations)
10 large eggs
1 quart whole milk
1 teaspoon dry mustard
1 teaspoon salt
Filling ingredients (see Variations)

1. Butter a 9 x 13-inch baking dish. Put the bread cubes in the dish and sprinkle them with the cheese. In a large bowl, whisk together the eggs, milk, mustard, and salt. Pour the egg mixture over the bread cubes. Sprinkle the filling ingredients over the egg mixture and fold them in gently. Cover and chill for at least 4 hours and up to 24 hours.

2. Heat the oven to 350 degrees.

3. Uncover the baking dish and bake for 60 minutes, until the mixture has puffed up slightly and is golden brown on top, and the strata doesn’t shimmy with uncooked custard when you shake the pan. Tent the dish with foil if the top is browning too quickly. Let cool for 5 minutes before serving. Serve by the spoonful, using a large serving spoon.

VEGETABLE-BLUE CHEESE

Sprinkle 1 cup crumbled blue cheese over the bread cubes. Distribute 1 cup cooked cubed celery root, 1 cup sautéed sliced zucchini, and 1/2 cup sautéed sliced onions over the egg mixture.

No celery root to be had at the store. I used 1 cup chopped celery, sautéed it until just soft in some butter. I also added 1 large clove of chopped garlic, sautéed for 1 minute, and I sprinkled a handful of parsley on top before baking.  My hand is on the small side: ) It soaked for about 10 hours.

I love Sundays. This may have something to do with not working on Monday mornings.  Baseball all day, dinner and lounging. It is the day of rest after all.  I seasoned some beautiful turbot with one of my seasoning mixes containing: salt, pepper, hot paprika, granulated garlic, granulated onion, ground celery seed, dry mustard, and coriander. I fried thinly sliced potatoes in vegetable oil, seasoned with salt, pepper, and hot paprika, then sautéed thinly sliced zucchini with salt, pepper, and chopped garlic. Garnished with some parsley.

I have never been a zucchini fan, and I am realizing this is because I must have had overcooked, under-seasoned zucchini. This zucchini had its own flavor even with the garlic. Zucchini bread here I come.

I am usually moving around the house like a fly while Jim tries to get me to sit near him. I start cooking, fridge, slice, bowl,  pop my head in to see a play, check something on the net, cut something, rinse hands, get a beer, knob, oil, watch another awesome play that I missed because I was sauteing something, back to cooking, grab seasoning, wipe hands, Jim comes in with a smile and a kiss, start reading about ingredient x that I am using, and get lost for twenty minutes, check the score, back to the kitchen, Jim turns up the volume knowing I will not be in for another half hour, Jim gets me a beer,  flip, sizzle, ouch, burned my hand,  paper towel, chop, wash hands, plates, silverware, napkins, stir, ready, not ready, camera, he reads, I cook.

And then we eat. I love Sundays.