I'm in the mood for something simple that will also provide more than
one meal. I settled on the recipes that follow. I've tinkered with
the brisket in that I threw in some quartered new potatoes with the
carrots and after having browned the brisket, I put it in the slow
cooker to make it working woman friendly. I'll use the new potatoes,
skins and all, in the mashed potatoes that are called for in the hash
recipe and see how that works out.

Simple Braise of Brisket

Category: meats and poultry

2 tablespoons olive oil
3 1/2 pounds beef brisket or cross rib
1 large onion, peeled, quartered and stuck with 2 cloves
2 large carrots, peeled and cut into 1/4 inch slices
1 teaspoon salt
freshly ground black pepper
1 large sprig of fresh thyme

Heat the oil in a large skillet over low to medium heat. Brown the
meat on all sides very slowly. This will take about 40 minutes. Turn
the meat, adjusting the heat if necessary. Transfer the meat to 5 1/2
quart Dutch oven.

Add the vegetables to the pot and pour in 1/2 cup water. Season with
salt, pepper and thyme. Cover the pot and, over low heat, simmer for 2
hours or until very tender. During the slow cooking, the condensation
of steam on the underside of the lid will fall back into the meat,
yielding about 2 cups of cooking juices. Transfer the meat to a
cutting board and cover it with foil. Discard the sprig of thyme and
skim off the fat from the cooking juices. Reserve the fat for hash.

Cut the meat into slices and serve with the vegetables and degreased
cooking juices.

Hash

Category: meats and poultry

1/2 pound left over braise of brisket
2 cloves garlic, peeled
3 sprigs of fresh parsley, stems discarded
2 tablespoons leftover fat from braised brisket or olive oil
salt
freshly ground pepper
old fashioned mashed potatoes
1/2 cup grated Gruyere cheese

Cut the meat into small pieces and combine it with the garlic and
parsley in the bowl of a good processor fitted with the steel blade.
Grind coarsely in several short pulses.

In a large skillet, heat the leftover fat from the brisket or oil over
medium heat. Saute the ground meat for 2 - 3 minutes, and stir in the
cooking juices of the brisket, if there is any.

Preheat oven to 350°F.

Layer half the mashed potatoes on the bottom of an oiled 3 quart
casserole. Layer the meat over them and top with remaining potatoes.
Sprinkle the cheese over all. Bake in the oven 15 minutes or until
the top is golden brown. Serve piping hot with a tossed green salad.

Old Fashioned Mashed Potatoes

Category: vegetables

2 pounds russet or Yukon Gold potatoes, peeled and cut into 2 inch
cubes.
5 tablespoons unsalted butter
freshly ground black pepper
1/4 cup heavy cream

In a large pan, cover the potatoes with cold salted water. Bring to a
boil, partially cover, and cook for 20 minutes or until tender.

Remove the potatoes from the water as soon as they are done (they'll
get soggy if you leave them in the water); reserve 1 cup potato water.

Transfer the potatoes to a heavy-duty mixer fitted with a whisk. At
high speed, beat the potatoes with 1/4 cup of the reserved potato
water, butter, salt and freshly ground pepper. Gradually pour in the
cream. If the mashed potatoes are too stiff, add more potato water or
cream. Beat until very smooth.

To keep the potatoes hot, place the bowl of mashed potatoes in a
stockpot, and add enough water to the pot to come halfway up the side
of the bowl. Cover the pot and keep it at a very low simmer for no
more than 1 hour.

Whisk the mashed potatoes just before serving.

Contributor: _Slow Cooked Comfort_ by Lydie Marshall

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Thu 26 Jan 2006 12:47:06p, Thus Spake Zarathustra, or was it Terry Pulliam
Burd?

>
> I'm in the mood for something simple that will also provide more than
> one meal. I settled on the recipes that follow. I've tinkered with
> the brisket in that I threw in some quartered new potatoes with the
> carrots and after having browned the brisket, I put it in the slow
> cooker to make it working woman friendly. I'll use the new potatoes,
> skins and all, in the mashed potatoes that are called for in the hash
> recipe and see how that works out.

Very nice writeup, Terry. I've saved it for the next brisket I buy.

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote on 26 Jan 2006 in rec.food.cooking

> I've saved it for the next brisket I buy.
>
When I have some time. I wana try this

Chinese beef brisket

Total time: 3 hours, plus optional cooling time

1 (3-pound) beef brisket (preferably the leaner flat cut rather than the
fattier point cut)

1/2 cup rice wine
2/3 cup soy sauce
3 ounces yellow rock sugar (about 2 walnut-sized lumps)
1 (1 1/2 -inch) piece ginger, sliced
3 star anise
1/2 cinnamon stick
1 (2-inch) piece dried tangerine peel
1 teaspoon cumin seeds
2 teaspoons fennel seeds
2 teaspoons cornstarch(optional)
2 green onions, sliced(optional)
Asian red chile sauce(optional)

1. Choose a large pot or Dutch oven just wide enough to hold the beef
brisket. Fill it with enough water to submerge the brisket. Bring the
water to a boil. Carefully lower the brisket into the pot. Boil it for
about 3 minutes (this gets rid of the impurities, which rise to the
surface as foam).

2. Using tongs, carefully transfer the brisket to a colander and rinse it
in cool water. Set aside. Discard the cooking water and rinse the pot.

3. In the pot, combine 6 cups water, the rice wine, soy sauce, rock
sugar, ginger slices, star anise, cinnamon stick and dried tangerine
peel. Bundle up the cumin and fennel seeds in a piece of cheesecloth and
tie it shut with a piece of string. Add to the pot.

4. Cover the pot and bring the mixture to a boil. Lower the heat and
carefully place the brisket in the liquid. If necessary, add more water
to ensure that the brisket is covered. Return to a boil, then simmer for
about 2 hours, until fork-tender.

5. Remove from the heat, uncover and allow to cool. Remove the spices,
then refrigerate the brisket overnight to allow the flavors to meld. (If
serving immediately, proceed to the next step.)

6. Transfer the brisket to a cutting board and cut into one-third-inch
slices. If the brisket was cooled or refrigerated, place the pieces in a
large saucepan and ladle in just enough of the braising liquid to cover.
Warm over medium heat until heated through.

7. Remove the meat with a slotted spoon or tongs, and arrange the pieces
on a serving platter. Pour a little of the liquid over the beef. If you
want a thicker sauce, cover the beef with foil to keep warm. In a cup,
combine the cornstarch with 2 tablespoons water. Bring 1 cup of the
braising liquid to a boil and add the cornstarch mixture, cooking and
stirring until thickened, about 1 minute. Pour the sauce over the beef.
Garnish with sliced green onions, if desired, and serve with red chile
sauce.

8. Save the remaining braising liquid. Strain into an airtight container
and refrigerate for up to 3 days, or freeze. Discard any congealed fat on
the surface. The next time you make brisket, use this liquid in place of
some of the 6 cups of water. Add more water to cover the meat and toss in
a new batch of rice wine, soy sauce and spices.

Note: Yellow rock sugar and dried tangerine peel are available at Asian
grocery stores, usually in the spice aisle. The sugar is crystallized and
often labeled "rock candy," and the peel is labeled "citrus peel." Or you
may substitute 2 tablespoons granulated or light brown sugar for the rock
sugar and dry your own tangerine peel. (To do so, carefully remove the
peel from a tangerine, either in a spiral or in segments, keeping it in
one piece if possible. Hang the peel on a clothesline or a hook for a few
days until completely dry, ashy brown and stiff. Break off what you need
and store the rest in a jar or plastic bag.) Do not use fresh peel for
this recipe. Various Asian red chile sauces are available in the Asian
food sections of supermarkets.

Each serving: 290 calories; 38 grams protein; 13 grams carbohydrates; 0
fiber; 7 grams fat; 3 grams saturated fat; 72 mg. cholesterol; 1,404 mg.
sodium

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

On Thu 26 Jan 2006 09:11:48p, Thus Spake Zarathustra, or was it Mr Libido
Incognito?

> Wayne Boatwright wrote on 26 Jan 2006 in rec.food.cooking
>
>> I've saved it for the next brisket I buy.
>>
> When I have some time. I wana try this
>
> Chinese beef brisket

This also sounds great, Alan. The flavors sound super! I I've saved it for
the one after Terry's. :-)

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

Wayne Boatwright wrote on 26 Jan 2006 in rec.food.cooking

> On Thu 26 Jan 2006 09:11:48p, Thus Spake Zarathustra, or was it Mr
> Libido Incognito?
>
> > Wayne Boatwright wrote on 26 Jan 2006 in rec.food.cooking
> >
> >> I've saved it for the next brisket I buy.
> >>
> > When I have some time. I wana try this
> >
> > Chinese beef brisket
>
> This also sounds great, Alan. The flavors sound super! I I've saved
> it for the one after Terry's. :-)
>

Found it on a link to LA Trib/Times <?> in the tangerine thread, (I think
sheldon posted the link). It does sound like fine dining especially the
part about the optional chile sauce. I likes a little heat every then and
now...

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

In article >,
Terry Pulliam Burd > wrote:

> Hash
>
> Category: meats and poultry
>
> 1/2 pound left over braise of brisket
> 2 cloves garlic, peeled
> 3 sprigs of fresh parsley, stems discarded
> 2 tablespoons leftover fat from braised brisket or olive oil
> salt
> freshly ground pepper
> old fashioned mashed potatoes
> 1/2 cup grated Gruyere cheese
>
> Cut the meat into small pieces and combine it with the garlic and
> parsley in the bowl of a good processor fitted with the steel blade.
> Grind coarsely in several short pulses.
>
> In a large skillet, heat the leftover fat from the brisket or oil over
> medium heat. Saute the ground meat for 2 - 3 minutes, and stir in the
> cooking juices of the brisket, if there is any.
>
> Preheat oven to 350°F.
>
> Layer half the mashed potatoes on the bottom of an oiled 3 quart
> casserole. Layer the meat over them and top with remaining potatoes.
> Sprinkle the cheese over all. Bake in the oven 15 minutes or until
> the top is golden brown. Serve piping hot with a tossed green salad.

Have you done the hash thing yet? I'm curious. Sounds odd to me (not a
criticism, just a comment) with the mashed potatoes layered besides.
When I do roast beast hash (leftover pot roast) I use potatoes and
carrots roasted with the meat, and fresh onion and chop all in the food
processor before turning into an oiled skillet for browning. One of
Rob's favorites. I like it, too. Better than meatloaf.
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

Mr Libido Incognito wrote:
>
> Found it on a link to LA Trib/Times <?> in the tangerine thread, (I think
> sheldon posted the link). It does sound like fine dining especially the
> part about the optional chile sauce. I likes a little heat every then and
> now...
>
This is a very nice version of the Chinese red, or loo, sauce. If you
want a little heat in the meal itself rather than as chile sauce dip,
you can add a couple of dried red chile peppers to the simmering sauce.
Break them in half for maximum effect. -aem

On 27 Jan 2006 05:21:29 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> rummaged among random neurons and
opined:

>On Thu 26 Jan 2006 09:11:48p, Thus Spake Zarathustra, or was it Mr Libido
>Incognito?
>
>> Wayne Boatwright wrote on 26 Jan 2006 in rec.food.cooking
>>
>>> I've saved it for the next brisket I buy.
>>>
>> When I have some time. I wana try this
>>
>> Chinese beef brisket
>
>This also sounds great, Alan. The flavors sound super! I I've saved it for
>the one after Terry's. :-)

Actually, I was tempted to try this before the one I posted (LA times
article came out the day before I glommed onto the one I posted). I've
now made the dish and the hash - it makes for awesome hash, but
frankly flavorless brisket. I was very disappointed. If you want to
whomp it up for hash, great. Don't expect to make it for anything but
leftovers. Very, very disappointed. OTOH, the red potatoes and onions
cooked with the brisket made for a very nice hash.

Disappointedly,
Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA


--
"Just what kind of jackassery do I have to put up with today?" Danae
in "Non Sequitur"

To reply, replace "spaminator" with "cox"

On Fri, 27 Jan 2006 09:32:40 -0600, Melba's Jammin'
> rummaged among random neurons
and opined:

>Have you done the hash thing yet? I'm curious. Sounds odd to me (not a
>criticism, just a comment) with the mashed potatoes layered besides.
>When I do roast beast hash (leftover pot roast) I use potatoes and
>carrots roasted with the meat, and fresh onion and chop all in the food
>processor before turning into an oiled skillet for browning. One of
>Rob's favorites. I like it, too. Better than meatloaf.

Made the hash tonight after work. I tinkered with the original recipe
and used the quartered red potatoes, onion and carrots that I'd cooked
with the brisket. Used all the vegetables in the chop for the hash.
Also used as much au jus as I could scape out of the pot to
incorporate into the hash. Turned out a lot better than the brisket
dinner I'd anticipated. Sometimes a recipe "reads" better than it is,
no? I wouldn't make the brisket in this fashion again. OTOH, I have
the LA Times Chinese Beef Brisket recipe that I very nearly tried
instead of the one I posted. Gonna try that as soon as I get over
being annoyed about this one. Dammit.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"Never argue with an idiot.....they bring you down to their level and
then beat you with experience."

To reply, replace "spaminator" with "cox"

On Fri 27 Jan 2006 09:42:09p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On 27 Jan 2006 05:21:29 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> rummaged among random neurons and
> opined:
>
>>On Thu 26 Jan 2006 09:11:48p, Thus Spake Zarathustra, or was it Mr
>>Libido Incognito?
>>
>>> Wayne Boatwright wrote on 26 Jan 2006 in rec.food.cooking
>>>
>>>> I've saved it for the next brisket I buy.
>>>>
>>> When I have some time. I wana try this
>>>
>>> Chinese beef brisket
>>
>>This also sounds great, Alan. The flavors sound super! I I've saved it
>>for the one after Terry's. :-)
>
> Actually, I was tempted to try this before the one I posted (LA times
> article came out the day before I glommed onto the one I posted). I've
> now made the dish and the hash - it makes for awesome hash, but
> frankly flavorless brisket. I was very disappointed. If you want to
> whomp it up for hash, great. Don't expect to make it for anything but
> leftovers. Very, very disappointed. OTOH, the red potatoes and onions
> cooked with the brisket made for a very nice hash.

Aw, that's too bad, Terry. I hate when a recipe disappoints. Looking back
at the recipe, I'm thinking I would increase the onion and add a fair
amount of garlic. Maybe a bay leaf, or not. Maybe beer instead of water.
Since you've written of this, I will probably tweak when I make it.

--
Wayne Boatwright o¿o
____________________

BIOYA