I know that Hugh and I are taking this week off but I was so excited by my Boxing Day brisket adventure that I wanted to give an update.
Thanks to everyone for their recipes and tips on the perfect brisket. In full disclosure, I took all suggestions on board, did a bit of mixing and matching then fine-tuned a braising recipe to my own post-Christmas Day needs.
You see, after a hearty turkey roast the day before I need to lighten up that slow cooked piece of beef so that it didn’t sit too heavy on the tummy.
My idea: create a pan-Mediterranean dish that dispelled the reality of dining in a damp Welsh winter.
So…..the night before the main event I rubbed the 5lb brisket with an equal parts liberal mixture of:
red pepper flakes
12 hours later….
Preheat the oven to 325 F/150 C.
While the oven is heating, brown the rubbed brisket with a little olive oil over a medium flame in a heavy, oven proof, sealable pot or Dutch oven.
Add a can of organic tomatoes, water and 1 cup of white wine so that the brisket is 1/3 covered with liquid.
Place in oven with lid and cook for 5 1/2 hours.
Remove from oven and let stand, uncovered for 45 minutes.
The result is melt-in-your mouth tasty but not spicy beef. Seriously……this recipe rocks.
We added a couple of pan-med vegetable sides:
Thinly slice three zucchini length ways. Dribble with olive oil and black pepper then grill or broil for five minutes.
Sauteed Green beans and Tomato
As simple as it sounds: sautee blanched green beens and on-the-vine tomatoes with garlic and olive oil (I like to add a knob of butter at the end just to really give it flavour).
Sautee over medium heat for 10 – 12 minutes then serve.
We also served up mashed potatoes but any tasty starch will complement this kicking little brisket.