Monday, April 18, 2011

A BRISKET, A TISKET, HANGOVER FOOD


"Once during prohibition, I was forced to live on nothing but food and water"

W. C. Fields




My bad, I forgot to take a photo of the succulent juices




Dear Friends,

I'm moving a little slow today.  Last night I dined at one of those hopping Asian fusion, bustling bistros armed with overly happy servers that seemed right at home amongst the cacophony and chaos of the young and hip restaurants that are everywhere these days.  I gorged on coconut shrimp and octopus balls (there must be a joke in there somewhere) and drank too much cuckoo juice; Mai Tais, Zombies and Hurricanes not in that order, or at least that I remember.  I woke up hungry with a pounding head banger.   A good sign, at least I could eat and after a few hours on the couch and a few bowls of Honey Nut Cheerios, I was good as new.  I started to plot about dinner.  It had to be something I could make early in the day and reheat.  BINGO!  What's better than a slow cooked brisket to treat a hangover?  Here it is,  Beef Brisket for the day after.





 Tender and Tasty

Sear 3-4 Lb. Beef Brisket
Remove from pan and add the holy trinity- you know the routine: carrots, celery, onions and saute until it begins to brown
Deglaze pan with 1 cup of red wine (a good time to have a little hair-of-the-dog)
Add 1 cup of beef broth or more, depends upon how much Au Jus you want
Place beef brisket on top of vegetables and cover, cook at 300 degrees for three hours
Cool to room temperature and refrigerate until chilled (over night is best but I didn't want to wait that long)
Slice thin and strain Au Jus, pour over brisket and heat in oven at 280 degrees 1-2 hours
Serve, eat, watch TV and go to bed early and you'll be good-to-go the next day.

Keep on swilling,
Rebecca

















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