Back at work.
Dec. 26th, 2006 09:34 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerXmas was good - generally relaxing, which was a nice change. I haven't had four days off where I didn't really have to go anywhere for... I don't know how long, but it feels like a lot.
I made this week's Resolution Recipe for Xmas dinner, partly in honor of the more-than-a-handful of people who have thought I was Jewish: Braised Paprika Beef Brisket.
a 4-lb piece of beef brisket
1 tsp each salt, pepper, and paprika (more if it's sweet rather than hot)
4 Tbsp oil (I used bacon grease, just to make the dish treyf)
4 medium onions, diced
1 cup red wine
1 cup tomato puree
6-8 carrots, peeled and cut in 2" pieces
1 lb mushrooms, sliced
Rub the brisket with salt, pepper, and paprika. Melt half the fat/oil in a Dutch oven and brown the meat on both sides. Remove and set aside. Add the remainder of the fat/oil, and cook the onions over low meat until golden and caramelized, stirring occasionally. Put the meat over the onions and cover the pan; simmer for about 75 minutes. Add the wine and tomato, and simmer for another 15 minutes. Add the carrots and mushrooms and simmer for yes, another 15 minutes. Remove the meat and carve; take out the carrots and mushrooms and serve separately, and use the juice in the pan as gravy.
What worked: It was tasty, especially with some saffron mashed parsnips on the side to help soak up the juices. We have a bunch of leftover brisket to make sandwiches and things. The paprika added a spicy undertone that didn't overpower the rest.
What didn't: I listened to my inner Jew who said that brisket is supposed to cook much longer - that an hour and a half only works in a pressure cooker. I upped the cooking time by at least another hour, but I like my pot roasts to be falling-off-the-fork tender, which this wasn't. Also, it didn't really need the wine or tomato as everything gave off quite a bit of lovely juice. I now have a huge amount of juice to boil down and re-use for other pot roast-type dishes.
Will I make it again? Not this recipe, no.
What I'm reading: Elizabeth Bear, Carnival
I made this week's Resolution Recipe for Xmas dinner, partly in honor of the more-than-a-handful of people who have thought I was Jewish: Braised Paprika Beef Brisket.
a 4-lb piece of beef brisket
1 tsp each salt, pepper, and paprika (more if it's sweet rather than hot)
4 Tbsp oil (I used bacon grease, just to make the dish treyf)
4 medium onions, diced
1 cup red wine
1 cup tomato puree
6-8 carrots, peeled and cut in 2" pieces
1 lb mushrooms, sliced
Rub the brisket with salt, pepper, and paprika. Melt half the fat/oil in a Dutch oven and brown the meat on both sides. Remove and set aside. Add the remainder of the fat/oil, and cook the onions over low meat until golden and caramelized, stirring occasionally. Put the meat over the onions and cover the pan; simmer for about 75 minutes. Add the wine and tomato, and simmer for another 15 minutes. Add the carrots and mushrooms and simmer for yes, another 15 minutes. Remove the meat and carve; take out the carrots and mushrooms and serve separately, and use the juice in the pan as gravy.
What worked: It was tasty, especially with some saffron mashed parsnips on the side to help soak up the juices. We have a bunch of leftover brisket to make sandwiches and things. The paprika added a spicy undertone that didn't overpower the rest.
What didn't: I listened to my inner Jew who said that brisket is supposed to cook much longer - that an hour and a half only works in a pressure cooker. I upped the cooking time by at least another hour, but I like my pot roasts to be falling-off-the-fork tender, which this wasn't. Also, it didn't really need the wine or tomato as everything gave off quite a bit of lovely juice. I now have a huge amount of juice to boil down and re-use for other pot roast-type dishes.
Will I make it again? Not this recipe, no.
What I'm reading: Elizabeth Bear, Carnival
