First and foremost L’shana tova everyone! It’s New Year for the Jews! I have been a little distracted with an illness in the family and had to give up doing the big dinner this year, but I have been bugged like crazy for my famous brisket recipe, which is really more of a technique than a recipe . . . but it’s the best.
Make it for ‘break the fast’ at end of Yom Kippur, or if you are not an observant Jew you can eat it any day of the week.
Cut a whole brisket including the fatty end in half at the waist.
Season well with salt, pepper, and a generous handful of Tony Chachere’s Cajun Seasoning. Yes, that’s right. It works wonders on this dish, I swear to g*d!
Brown in grapeseed oil over medium-high heat in a large heavy pot; I use a huge copper rondot.
Remove from pan, and set aside.
Add chopped carrots, onions, celery, thyme sprig, and several tarragon sprigs.
Sauté until glazed.
Add meat back to pot. Then add one bottle of dry red wine—I use a French Rhone from Guigal.
Let liquids simmer for 10 minutes. Cover and place in 275-degree oven for six hours.
Remove pan. Let meat cool in the vegetables and liquid for one hour. Then serve or place in fridge, and serve when you like.
Be sure to season after you taste it! Sauce can be reduced to thicken a bit if you like.
Are you interested in My Molecular Cuisine Kit, created by Anne Cazor and Christine Lienard? What has been called "the science of deliciousness" by acclaimed cookbook author Harold McGee, molecular gastronomy (or modernist cuisine as some call it) has finally jumped the shark. This kit includes a recipe book, measuring spoons, pipettes, silicon molds, tubing, a syringe, and a slotted spoon—you name it, and it comes with 28 molecular gastronomy recipes by Cazor and Lienard, protégés of Molecular Gastronomy honorary grandfather Hervé This. The kit and the materials in it present the field of molecular gastronomy as a scientific discipline concentrating on culinary transformations. The book promised to unlock the secrets to new dishes, new textures, new flavors, and new sensations and the equipments puts the techniques within easy reach. Here’s why I like this: I want to make Spherical Chorizo and Cider with my son, it’s fun and while I don’t think modernist cooking is the be-all and end-all, I think it is fun, valid, and true cooking. Things such as foam, gelee, and spherification techniques are illustrated with easy-to-follow recipes so you can access your innermost Blumenthal, Adria, Achatz, Dufresne et al.You can't make this stuff up. We all should be so lucky to have a “famous” double, but this is something so awesomely beyond the pale that I keep reading and re-reading this news over and over. Poor Percy Foster. Just when he was poised for superstardom, a badger took him out.
I hope everyone has their tickets for this weeks MSP Taste Event. Go to mspmag.com and get info and ducats if you haven’t already. It’s a food truck meet-up that promises to be a lot of fun.
If you are in NYC this weekend swing by my event on Sunday at The NYC Wine and Food Festival’s Carts in the Parc.