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Dinner Tonight with REC (Long)
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" |
Dinner Tonight with REC (Long)
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! |
Dinner Tonight with REC (Long)
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. |
Dinner Tonight with REC (Long)
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! |
Dinner Tonight with REC (Long)
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. |
Dinner Tonight with REC (Long)
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 |
Dinner Tonight with REC (Long)
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 |
Dinner Tonight with REC (Long)
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" |
Dinner Tonight with REC (Long)
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" |
Dinner Tonight with REC (Long)
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 |
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