Yesterday I actually cooked the beef brisket that I blogged about last week. After a moment of sticker shock at the grocery store, I found a brisket (only 2 pounds, but then, there are only two of us), but no slab bacon. That was okay, the regular bacon I used worked just fine. Prep time took almost twice as long as I thought: I had planned half an hour but it took fifty minutes. I sliced the onions and celery before I started browning the meat, which turned out to be good planning. I sliced the mushrooms, bundled up the thyme and chopped the garlic while the onions and celery were cooking, and measured out the balsamic vinegar and found the bay leaves while the mushrooms and garlic were cooking. That all worked out smoothly.
It tasted great. It did not taste too vinegary, just a pleasant sweet-sour taste with more sour than sweet. With it I served an orzo salad (orzo, chopped red bell pepper, niblets corn, minced shallots, Dijon vinaigrette) because I wanted a contrasting texture but mostly because it was easier than Anne Burrell's potato pancakes. "Contrasting texture" just sounds better.
I notice from the reviews on the Food Network website that several people cooked this recipe in a crockpot with good results. Next time I might try using a chuck roast and cooking it in the crockpot. That sounds like Clue: Ms. Coleslaw, with the chuck roast, in the crockpot. I hope it doesn't turn out to be a crime.
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