Monday, March 1, 2010

Beef brisket

This is a challenge. A brisket lends itself to smoking or brining like pastrami or something else really complicated and above my pay grade. We'll just try braising.

With a dry rub...

Onion and garlic in a dry pan, oven roasted for 45 minutes.

Then wine, stock and some blackberry jam. Sweet, savory kind of thing.

And then braised, low heat for another two hours.

Beans and rice! With tomato paste, some diced bacon, a bit of stock and cilantro.

Kind of sweet and savory. And very tender. Really not so bad. Dinner!


  1. looks like it turned out ok. I have 2 brisket recipes that I do in the oven. if interested let me know.