New topic we haven't really touched on yet. With it being upteen thousand degrees this 4th of July, I am taking the Air Conditioned way out and braising a beef brisket in the oven tomorrow. Oh yea, it will be braised in Fat Tire Ale!
I need to find the camera to document this one.
You have the right to remain silent. Anything you say can and will be misquoted and used against you.
We braised a beef brisket yesterday. Turned out pretty taste. Leftovers will be turned into beef tacos today.
4# beef brisket with salt & pepper
Browned in dutch oven
Braised in Beer, chicken stock, chipotle chilis & adobo sauce, onion, garlic, cumin & corriander
3.5 hours later - Look at all that concentrated flavor in there!
Finally, DINNER IS SERVED!
You know I could easily wait until after the fourth to come home after Indy next year...
Are the roads near your house bike friendly?
"Ride The Barrel & Get Pitted... So Pitted."
We live in Fishers. Right now they aren't even car friendly! Its hard to get out of our neighborhood.Originally Posted by Frank Capua
You know I could easily wait until after the fourth to come home after Indy next year...
Are the roads near your house bike friendly?
BTW, we do that sort of stuff in May too. Can you carry beer on that bike?
Tonight will be leftovers done up as soft tacos! YUM!
Wow - this looks fantastic!
Ever consider swapping out the beer for bourbon?
Excellent use of cumin and corriander btw!
The reality is the numbers are dropping yet you call the deal 'ahead of its time'. The only end result that can be drerived from that is the series will be broke 'ahead of its time'.
24 ounces of bourbon? Dang, that would be one drunken piece of cow! I rarely drink bourbon, but we do enjoy cooking with it.
This was the first attempt at this particular recipe. I usually try to follow them closely the first time through, then tweak as necessary the next time around.
Recipe actually called for either IPA or Wheat beer. I thought the flavor profile of Fat Tire Ale would go nicely with the ingredients. Worked well.
Looks tasty, and nice use of leftovers for tacos!
So, who get's to clean the dutch oven? Looks good. I bet the house smelled wonderful. There should be a pot roast potpouri.
The dutch oven cleaned right up. It has a beautiful patina to the inside from all the use it gets. A large dutch oven is a must have for kitchen tools. We have several that are slightly smaller, one if which is old and straight cast iron, with no enamel. Inside of it is perfectly seasoned.
The aroma was murder. First the browning, then the braising. It went on for 4 hours! If you stepped out of the house and then back in, your olfactory senses went into overload and you'd start drooling.
After shredding the meat, I added in some of the braising liquid to add in some of that concentrated flavor of the broth.
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