Text 18628, 109 rader
Skriven 2011-12-04 18:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: round and round 296
===========================
-=> Quoting Dave Sacerdote to Jim Weller <=-

 JW> Marinade magic! [g]

 DS> You'd have to marinate that sucker for DAYS. :)

I did! A mixture of soy sauce, canola oil, lemon juice, pineapple
juice, vinegar, sugar, mustard, spices and herbs. Turned daily,
marinated 5 days.

The other thing that helped was poaching them in butter on moderate
heat rather than grilling them. You get a crusty exterior quickly
while the interior stays rare that way. When I did this they
"pissed" out a lot of the marinade so I tipped the pan into a small
saucepan at least twice to keep the steaks from being boiled. The
original marinade plus the pan juices made a good gravy. At the end
I turned up the heat and seared the steaks briefly in an almost dry
pan, with a spritz of canola oil from my aerosol pump, for one
minute per side. 

It was all a bit of an effort but worth it in the end to get edible
steaks for $1/81 per pound.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Mustard Braised Beef 
Categories: British, French, Beef
  Servings: 4

  2 1/2 lb brisket, tied in a round
           with butcher's twine
      1 TB ground mustard seeds 
      1 TB chopped fresh thyme 
           Freshly ground black pepper
           Kosher salt 
      2 TB olive oil 
      2    yellow onions, thinly sliced
      1    head of garlic, cloves
           separated, skin on 
    1/3 c  Cognac 
  1 1/2 c  dry red wine 
      3 c  beef broth 
      1 TB unsalted butter, room
           temperature 
  1 1/2 TB unbleached all-purpose flour
      1 TB Dijon mustard 
    1/2 TB whole grain mustard

In England there is a Sunday tradition of a roast and when it comes
to the holiday season, my heart demands that roast is braised
brisket. Warm, comforting, and doused in gravy. How can you not
salivate thinking of it? This Sunday, I tied a brisket in the shape
of a roast, and braised it with whole garlic cloves, onions, thyme,
and dry mustard, then let it blip away in cognac, wine, and beef
broth. The result was slices of tender and intensely flavorful beef.
I turned the braising bath and beef juices into a gorgeous, thick,
sweet onion and hot mustard gravy. The zing of the Dijon and whole
grain mustards cut through the heaviness of the meat and gave it a
different, complex, more interesting taste than just a plain beef
gravy. We ate it at a big table in the kitchen with all the doors to
the London garden wide open, letting in that autumn chill. It was
just right somehow. Heavy food, a cold bite in the air, and company.
And two whole boules of bread to sop up that mustard gravy. (Keep
the leftovers for sandwiches and slather with extra 

Rub the brisket all over with the mustard and thyme, wrap in plastic
wrap, and refrigerate for two hours to overnight.

Season the beef liberally with salt and pepper. Heat the olive oil
over medium-heat in a Dutch oven. When the oil shimmers, brown the
meat on all sides: this should take about 12 minutes.

Set the meat aside, and add the onions to the pan. You may need to
add an additional tablespoon of olive oil if the pan is too dry.
Saute just until slightly softened, about 1 minute. Deglaze with the
Cognac, scraping up all the brown bits from the bottom of the pan.

Place the brisket back in the pot, along with the red wine and beef
broth. Bring to a boil, then reduce to a simmer. Cover the pot, and
simmer for 3 hours.

After 3 hours, set the meat aside to rest. Boil the liquid in the
Dutch oven vigorously until 4 cups remains. Lift out the garlic
cloves, and squeeze the contents back into the pan. Pour the liquid,
onions, and garlic into the food processor.

Mash together the butter and flour until well combined, and add
along with the two mustards to the food processor. Whiz until
smooth.

Cut the twine off the brisket, and slice into thin slices. Serve
with the mustard gravy.

Posted by: Kerry Saretsky

  From: Serious Eats                    
 
MMMMM-------------------------------------------------

Cheers

YK Jim


... Becoming a vegetarian is a missed steak.

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