Braising

[jm chen]

I should add that you might want to use some stock to make a slurry out of the mustard so that it does not clump when it hits the cooking liquid.

I just toss it in. Three hours in the oven will eventually dissolve any clumps. The only thing I worry about is making sure it mostly goes into the liquid and doesn't all get stuck on the meat. Don't want spots of mustard crust.

[legant]

I did it! I did it! I cooked beef ribs that actually made it to the dinner table. Sorry, no pictures. Couldn't wait that long.

And, by golly, they were darn tasty!

[Jacques Gastreaux]

I did it! I did it!  I cooked beef ribs that actually made it to the dinner table.  Sorry, no pictures.  Couldn't wait that long. 

And, by golly, they were darn tasty! 

So, tell us how you did it.

[legant]

So, tell us how you did it.

How did I do what? Make the ribs? Or, wait long enough to get them to the table?

For the latter: this really was hard. In the past, I've "tasted" the ribs at various stages and, before I knew it, poof! they were gone. This time, after each major step (e.g., browning, braising) I left the house and allowed the aromas to dissipate.

For the former: an adaptation of the Cook's Illustrated method with some suggestions from the list thrown in. Roasted the ribs in a 450 oven for 45 minutes (then I left the house); sautéed onions, carrots, celery; added bit of garlic and flour; stirred in some wine, stock, chopped tomatoes and spices; and, finally, simmered on the stove for 2 hours or so (left the house again). Strained braising liquid, chilled overnight, and scooped off fat; reduced braising liquid until desired consistency (left the house one more time).

After an excruciating long conversation with condo board president, returned home to fry some pierogies and steam some broccoli while the ribs reheated in that darn good gravy.

After four attempts the secret is: LEAVE THE HOUSE.

[Jacques Gastreaux]

There is a good recipe for short ribs in the weekend edition of the Wall Street Journal this weekend, along with a recipe for using the leftovers in risotto.

[goldenticket]

I hope it's OK to post about non-beef items in this thread

I'm looking for some feedback from you expert braiseurs out there!

My first attempt at braised lamb shanks last night turned out pretty good. I basically followed the instructions on the package with a little bit of variation based on this thread and some recipes I'd looked at. The meat was very tender, but I would have liked it to have a little more flavor. I used beef stock and some red wine, along with fresh thyme, parsley, and garlic (and various veg -onions, carrots, etc).

The one thing that seemed to be missing, which I've read upthread was an acid of some sort. Is it necessary to use vinegar or a tomato paste? Will this add to the flavor?

[Barbara]

I hope it's OK to post about non-beef items in this thread 

I'm looking for some feedback from you expert braiseurs out there!

My first attempt at braised lamb shanks last night turned out pretty good.  I basically followed the instructions on the package with a little bit of variation based on this thread and some recipes I'd looked at.  The meat was very tender, but I would have liked it to have a little more flavor.  I used beef stock and some red wine, along with fresh thyme, parsley, and garlic (and various veg -onions, carrots, etc).

The one thing that seemed to be missing, which I've read upthread was an acid of some sort.  Is it necessary to use vinegar or a tomato paste?  Will this add to the flavor?

These are the best lamb shanks I've ever cooked or eaten anytime, anywhere:

Killer Lamb Shanks

(And, yes, I have learned how to do links thanks to both Crackers and JG, who both took pity on my poor, ignorant self )

[mdt]

I hope it's OK to post about non-beef items in this thread 

I'm looking for some feedback from you expert braiseurs out there!

My first attempt at braised lamb shanks last night turned out pretty good.  I basically followed the instructions on the package with a little bit of variation based on this thread and some recipes I'd looked at.  The meat was very tender, but I would have liked it to have a little more flavor.  I used beef stock and some red wine, along with fresh thyme, parsley, and garlic (and various veg -onions, carrots, etc).

The one thing that seemed to be missing, which I've read upthread was an acid of some sort.  Is it necessary to use vinegar or a tomato paste?  Will this add to the flavor?

The wine is more than acidic enough to work with what you did. The most likely problem is that the lamb itself was just not that flavorful. I have bought more than my share of lamb from stores that really lacks any good flavor. Where did you get it?

[goldenticket]

The wine is more than acidic enough to work with what you did.  The most likely problem is that the lamb itself was just not that flavorful.  I have bought more than my share of lamb from stores that really lacks any good flavor.  Where did you get it?

That's kind of what I was thinking - it was from Giant (on sale) ...probably a good way to do a test run. Now that I have the idea, I can move up to some quality meat!

eta: I think this post may provide the exact location to find that quality meat!

Thanks for the recipe Barbara - I'm happy to benefit from you newly learned linking prowess

[Barbara]

The most likely problem is that the lamb itself was just not that flavorful.  I have bought more than my share of lamb from stores that really lacks any good flavor.  Where did you get it?

It matters whether it is domestic or from Australia or New Zealand. I believe the domestic product has a stronger flavor than the imported, and is thus considered less desirable--by some people, anyway. I may have this backwards.

[mdt]

It matters whether it is domestic or from Australia or New Zealand.  I believe the domestic product has a stronger flavor than the imported, and is thus considered less desirable--by some people, anyway.  I may have this backwards.

I have always wondered why more poeople like the milder (or bland to me) lamb. Lamb should taste like lamb.

[AlliK]

These are the best lamb shanks I've ever cooked or eaten anytime, anywhere:

Killer Lamb Shanks

I made this recipe too based on your recommendation and it was great - love the accompaniments.

[LizH]

Since Passover is almost here...

I am making my second brisket, and I am looking for suggestions. I like to keep it classic "old school."

I can't find the recipe I used last year (my first brisket), but here is what I remember...

* Braise the brisket on all sides

* Place in roasting pan with.... onions, carrots, fresh herbs (I used some thyme from my garden)

* Coat top with thin layer tomato paste (my aunt, who uses the family recipe) suggested tomato sauce here, but I liked the thick outside and earthy quality of the tomato paste. I didn't need to make any gravy, as it was very moist.

* cook for as many hours as you can stay awake (I think I did it for @ 3 + hours)

* cool brisket and serve the NEXT day.

I am afraid I am missing something. Do I need to add some sort of liquid? Maybe that is what I forgot? Before I call my Aunt again, any help from the peanut gallery?

thanks!

[monavano]

Since Passover is almost here...

I am making my second brisket, and I am looking for suggestions. I like to keep it classic "old school."

I can't find the recipe I used last year (my first brisket), but here is what I remember...

* Braise the brisket on all sides

* Place in roasting pan with.... onions, carrots, fresh herbs (I used some thyme from my garden)

* Coat top with thin layer tomato paste (my aunt, who uses the family recipe) suggested tomato sauce here, but I liked the thick outside and earthy quality of the tomato paste. I didn't need to make any gravy, as it was very moist.

* cook for as many hours as you can stay awake (I think I did it for @ 3 + hours)

* cool brisket and serve the NEXT day.

I am afraid I am missing something. Do I need to add some sort of liquid? Maybe that is what I forgot? Before I call my Aunt again, any help from the peanut gallery?

thanks!

Your recipe sounds like a roast brisket. My experience with brisket is braising it. After seasoning and browning, placing in dutch oven with the veggies, go ahead and use the tomatoe paste, along with a cup or so of wine and a cup or so of beef stock. Throw in a bay leaf and braise in a 325 degree oven for 2-3 hours, until tender, but not falling apart

[ScotteeM]

I am afraid I am missing something.  Do I need to add some sort of liquid? Maybe that is what I forgot?  Before I call my Aunt again, any help from the peanut gallery? 

Brown sugar? Red wine? Beef broth? Those are in the recipe I clipped from Whole Foods' promotion last year. Click here for that recipe, which was very simple and delicious. I tasted it when it was demo-ed at the Springfield WF and liked it so much I had to make it myself, and I still liked it.

[LizH]

thanks all. I think the key will be adding some beef broth and some red wine. I think the way I am making it is braising, as I first brown the meat, and then put an oven safe pot in the oven for 3 hours or so.

now, if I could only figure out the elusive light, floating matzo ball.

Cheers.

[Jacques Gastreaux]

Since Passover is almost here...

I am making my second brisket, and I am looking for suggestions.  I like to keep it classic "old school."

I can't find the recipe I used last year (my first brisket), but here is what I remember...

* Braise the brisket on all sides

* Place in roasting pan with.... onions, carrots, fresh herbs (I used some thyme from my garden)

* Coat top with thin layer tomato paste (my aunt, who uses the family recipe) suggested tomato sauce here, but I liked the thick outside and earthy quality of the tomato paste.  I didn't need to make any gravy, as it was very moist.

* cook for as many hours as you can stay awake (I think I did it for @ 3 + hours)

* cool brisket and serve the NEXT day.

I am afraid I am missing something.  Do I need to add some sort of liquid? Maybe that is what I forgot?  Before I call my Aunt again, any help from the peanut gallery? 

thanks!

Consider Al Dente's brisket barbacoa; its in the cookbook from the fall picnic. It was tastey, but definitely not traditional.

[shogun]

Consider Al Dente's brisket barbacoa; its in the cookbook from the fall picnic.  It was tastey, but definitely not traditional.

Yeah, bet it didn't even have real cow head in it (And thus, the circle is complete.)

[zoramargolis]

Yeah, bet it didn't even have real cow head in it (And thus, the circle is complete.)

The most popular, traditional barbacoa is made with chivo or cabrito (goat or baby goat). I make it with goat shoulder slathered in a red chile spice paste and wrapped in avocado and banana leaves before slow roasting in a steamy environment--either in a pot on the stove, or in the Weber kettle. I have also had it where it is more like a stew in a rich chile gravy. One of my favorites--brisket is good but it doesn't have the rich, slightly gamy flavor of goat. Lamb would be closer to authentic.

[shogun]

eGullet Historical Backreference (Al Dente's Barbacoa thread. You are right about the lamb though!)

[Billy DeLion]

I braised my first dish this weekend, and wanted to give a head's up on the pan I got in case someone needs one.

I didn't get the cheapest deal possible but felt comfortable with the purchase after all factors were considered (namely the time it would take to travel to the leesburg outlet and gather various coupons for a second). The Costco in Newington had an 8 quart(7.5 litre) oval french oven in red for $157.

After browning a pork shoulder from Cibola, I added Chicken stock, half cup sauvignon blanc, quarter cup sherry vinegar, chopped up celery, carrot, onion, and apple. Two sprigs of sage and two bay leaves. Cooked at 270 for 3 hours. Strained and cooled the liquid overnight, skimmed the fat and reduced by a third.

Delicious.

I'm having company in a couple of weeks and was thinking about a sauerbraten dinner next. Any good recipes/tips/experiences on that woould be appreciated !

[Heather]

The Costco in Newington had an 8 quart(7.5 litre) oval french oven in red for $157.

Le Creuset? That's a damn good price.

I'm having company in a couple of weeks and was thinking about a sauerbraten dinner next. Any good recipes/tips/experiences on that woould be appreciated !

Red wine, bay leaf, black peppercorns, juniper berries, salt, and sliced onion for the marinade. It's worth finding the juniper berries. Bring to a boil, let cool, then marinate beef 2-3 days turning occasionally. Be sure to use gingersnaps for the sauce - homemade are better but store bought will do. Homemade spaetzle is a nice touch.

[The Hersch]

Red wine, bay leaf, black peppercorns, juniper berries, salt, and sliced onion for the marinade. It's worth finding the juniper berries.

No vinegar in the marinade? That wouldn't make very sauer sauerbraten. As to juniper berries, Penzey's sells excellent ones. Required for sauerkraut, too.

[Heather]

No vinegar in the marinade? That wouldn't make very sauer sauerbraten. As to juniper berries, Penzey's sells excellent ones. Required for sauerkraut, too.

Good catch. Yes, red wine vinegar goes in the marinade too - same amount as the wine. Not enough coffee this morning.

[The Hersch]

Good catch. Yes, red wine vinegar goes in the marinade too. Not enough coffee this morning.

What proportion of wine to vinegar do you use? I made sauerbraten from I-forget-what-recipe a couple of years ago, and the finished product was so vinegary I found it practically inedible. (I love a good sauerbraten, though.)

[Heather]

What proportion of wine to vinegar do you use? I made sauerbraten from I-forget-what-recipe a couple of years ago, and the finished product was so vinegary I found it practically inedible. (I love a good sauerbraten, though.)

1/2 cup red wine

1/2 cup red wine vinegar

2 cups cold water

1 medium onion, sliced

10 peppercorns and 5 juniper berries, crushed

2 bay leaves

1 teaspoon salt

Bring to a boil, then let cool.

[Heather]

Unenameled cast-iron dutch ovens have never made any sense to me at all. I actually had one many years ago. No matter how well seasoned I managed to get the thing by frying in it (which did nothing for the lid, of course), and treating it with oil and baking it, once used for braising the seasoning would be completely destroyed and anything braised in it tasted like rust. It was awful. How do you braise successfully in unenameled cast iron?

I've had similar experiences and have no idea why. Maybe one of the ingredients reacts with the iron?

[mdt]

I've had similar experiences and have no idea why. Maybe one of the ingredients reacts with the iron?

Acid.

[The Hersch]

Acid.

Liquid.

[mdt]

Liquid.

Yeah, but water alll by itself produces a rather slow reaction. The addition of heat, salt, and acidic ingredients help to speed up the reaction, 2Fe + 3H2O = Fe2O3 (rust) + 3H2. Ahh chemistry, it has been too long. (Hoping that I did not make a mistake. )

[Waitman]

To be totally pedantic, Bakelite is plastic. It was, in fact, the first plastic made from synthetic polymers (according to Wikipedia).

Unenameled cast-iron dutch ovens have never made any sense to me at all. I actually had one many years ago. No matter how well seasoned I managed to get the thing by frying in it (which did nothing for the lid, of course), and treating it with oil and baking it, once used for braising the seasoning would be completely destroyed and anything braised in it tasted like rust. It was awful. How do you braise successfully in unenameled cast iron?

We make Chicken in 40 Cloves of Garlic in a cast-iron pan and have never had a problem. Perhga[se because that's cooked in oil and only for an hour or so.

in retrospect, I don't suppose it has ever occurred to me to cook anything more taery than a quick pan reduction in cast iron, largely for concern about it de-seasoning the pan, rather than seasoning the food.

[Jacques Gastreaux]

To get back on topic, somewhat, I noticed that Giant has chuck "shoulder" on sale this week. What is it about shoulder that distinguishes from just plain "chuck?" And while I'm at it, what is chuck "blade?" Is one better than the other for braising?

[mdt]

To get back on topic, somewhat, I noticed that Giant has chuck "shoulder" on sale this week. What is it about shoulder that distinguishes from just plain "chuck?" And while I'm at it, what is chuck "blade?" Is one better than the other for braising?

Here is some info from askthemeatman.com. I believe that the top blade is where the flat iron comes from.

[xcanuck]

To get back on topic, somewhat, I noticed that Giant has chuck "shoulder" on sale this week. What is it about shoulder that distinguishes from just plain "chuck?" And while I'm at it, what is chuck "blade?" Is one better than the other for braising?

A little google-ing lead me to an article in the Seattle Times.

Pot roasts come from the shoulder, or chuck, of the steer. According to Don Kuzaro Jr., second-generation proprietor of Don & Joe's Meats in the Pike Place Market, these cuts have generous amounts of tough, connective tissue that will soften and stay moist with long, slow braising in a covered pot.

Kuzaro prefers cuts with lots of marbling — that's where much of the flavor is — and the resulting fat can be skimmed off.

Kuzaro says that several cuts of meat can be used for pot-roast recipes. A blade roast, or top-blade chuck roast, can be boneless or bone-in and is among the most tender and flavorful of these cuts.

Boneless-chuck shoulder roast is not as tender as the blade, but still has plenty of flavor. A brisket has more fat than the other cuts, so it adapts well to braising

[Jacques Gastreaux]

Here is some info from askthemeatman.com. I believe that the top blade is where the flat iron comes from.

Thanks. Judging from the pictures, I would say that "blade" is what I usually encounter at the Giant meat counter.

[purplesachi]

hi! this is my first post!

i am enjoying reading all the recipes and ideas about braising. i thought i'd share a recipe that i got from a cookbook that i gave to my boyfriend's parents last christmas. i can't remember the name of the cookbook, but it was a NY city restaurant cookbook with recipes from many NY high profile restaurants. and, because i was giving the cookbook away, i didn't have enough time to fully write out the recipe, so sorry for the abbreviations. i did some researching online, and i think the recipe is from Michael Tong of Shun Lee Palace. anytime i make short ribs, i usually make this recipe, chill it overnight, remove the fat the next day and heat it up again. it's really fantastic. also, this dish will be sweet, though, i don't usually add as much sugar as the recipe calls for. i kind of eyeball it (if i had to guess, i usually just add 1/2 cup to 1 cup).

Rock Candy-Ginger Short Ribs

3 lbs beef short ribs bone in

salt and pepper

1/3 cup flour

2 tbsp peanut oil

1/3 cup dark soy sauce

1/3 cup light soy

2 cups shao hsing chinese wine or dry sherry

1 1/4 cups sugar

1 piece star anise

1 cinnamon stick, broken in half

1 tsp peppercorns

4 slices fresh ginger, 1/8" thick

2 whole scallions

-dry meat, dust with flour, s&p

-4 qt casserole, sear meat (more than one batch)

-add soys, wine, sugar star anise, cinnamon, peppercorns, ginger and scallions,

bring to simmer and stir in 8 cups water

-bring to fast boil, lower heat to medium, cover pan, allow everything to cook for 2.5 hours

-check from time to time to make sure that there is still enough liquid in the pot.

-transfer meat from pan to a serving platter, try to keep bones attached

-pour sauce into a bowl though a strainer (discard solids), return to casserole

-cook until it has reduced to about 1.5 cups and is syrupy.

-pour sauce over meat

[Jacques Gastreaux]

Purplesachi:

Welcome to dr.com. Great 1st post, thanks for the recipe.

[xcanuck]

Just got my new dutch oven (the Batali endorsed model at a steal for $59) and tried it out over the weekend. Went to My Butcher and MOre in Gambrills and got a 4/5 lb chuck eye roast. Season it, browned it, then browned onions, carrots, and garlic, deglazed with half a bottle of red wine, and added the roast back in, along with rosemary, thyme, cinnamon, and cloves. Topped off the wine with some beef stock and stuck in a 275F oven until the Polder registered 210F.

I tasted a little bit after it cooled down and was horribly disappointd by how dry it tasted. But I knew there was still a day of cooking left. I put it in the fridge until the next day. Then I spooned off the fat. strained veggies out of the liquids and reduced the liquids down by about 25%. Then I put the roast back in with fresh veggies (potatoes, carrots, and pearl onions) and added a wee bit more stock. I let it simmer for a couple of hours before I tasted it again. DAMN! What a difference. It was melt in your mouth delicious and the sauce had reduced down to something that I was tempted to drink on it's own. Multiple thanks to whoever suggested that the roast not be served until the next day.

As an aside, big shout out to Mike Smollon at My Butcher and More. I don't care if it takes me 20 minutes to drive out to Gambrills - this is where I get my meat from now on. Everything is cut/ground to order. The selection is incredible, the deli meats are out of this world (the prime rib chili sandwich I had was delicious!) and the prices are way cheaper than WF. I also got a Wagyu sirloin steak that tasted more tender than any filet I've ever had. This guy is my butcher from now on!

[Al Dente]

I’ve been experimenting with a braising liquid, of sorts, made with dried chili peppers. It’s basically a riff on a recipe by Rick Bayless and it’s very easy, versatile, and delicious. It’s so good that I’m thinking of giving out frozen containers of the stuff to friends and relatives for the holidays.

You’re creating a paste that can then be used in a variety of ways, so you’re looking for a consistency similar to tomato paste.

Take about 8 cups (by volume—not compressed or anything) worth of assorted chilies and boil them in a pot with water or stock. I used a mix of poblano, cascabel, and ancho. I wouldn’t use anything rippin’ hot until you get a feel for the recipe.

Strain the reconstituted chilies, reserving the liquid, and discarding the stems.

In a food processor, puree the chilies with ½ a large onion, 5 or 6 cloves of garlic, s&p, and enough liquid to make a paste.

At this point you have a product that’ll keep for several days until you’re ready to use it, or you can freeze it for later use.

I’ve tried using this stuff with pork, chicken, and beef, and they’ve all been very good. But since this is a beef thread, let’s try it on some brisket.

Brown a 4 or 5 lb brisket on both sides in a heavy oven-safe pot like your good ol’ Le Creuset. Remove beef once browned and throw in some sliced onions (carrots and celery too, if you wish). As the onions translucify, add your chili mixture and allow it to “toast” in the pan. The paste needs to cook a bit in order to avoid a raw flavor. Then add water, stock, the reserved boiling liquid, beer, wine, or some combination thereof, and give it a stir to combine. A little lime juice is good with the brisket at this point as well. And you could add additional spices like cumin and/or chile powder if you wish. Toss the brisket back in the pot and place in a 250 degree oven for at least 3 hours. You may want to strain the sauce when it’s ready to serve and de-fattenize it. Or you could leave all the solids in for some extra bite (which I generally do) and just skim the fat.

Enjoy!

[zoramargolis]

I’ve been experimenting with a braising liquid, of sorts, made with dried chili peppers. <snip>

Take about 8 cups (by volume—not compressed or anything) worth of assorted chilies and boil them in a pot with water or stock. I used a mix of poblano, cascabel, and ancho. I wouldn’t use anything rippin’ hot until you get a feel for the recipe. <snip>

Strain the reconstituted chilies, reserving the liquid, and discarding the stems.

This is a great idea, but since you said you are making a paste from dried chiles, I feel compelled to point out that poblanos are fresh chiles (usually green), and anchos are the dried version of ripe poblanos. Also, if you don't want it rippin' hot, I wouldn't use chile cascabel, which is one of the hotter of the dried chiles. My recommendation would be chile guajillo, which is only a little bit spicier than chile ancho, and has a wonderful, fruity flavor. Chile guajillo is the most popular chile for making "red sauce" in Mexico and New Mexico.

I also would recommend removing the stems and seeds prior to soaking/cooking. They can add a bitter note, and will make the paste spicier. If you do want heat, a few cascabel or a couple of chiles arbol or dried chipotles in the mix will add heat and complexity.

For Mexican dishes, the recommendation is to lightly toast the chiles in a dry skillet prior to soaking.

[Al Dente]

This is a great idea, but since you said you are making a paste from dried chiles, I feel compelled to point out that poblanos are fresh chiles (usually green), and anchos are the dried version of ripe poblanos. Also, if you don't want it rippin' hot, I wouldn't use chile cascabel, which is one of the hotter of the dried chiles. My recommendation would be chile guajillo, which is only a little bit spicier than chile ancho, and has a wonderful, fruity flavor. Chile guajillo is the most popular chile for making "red sauce" in Mexico and New Mexico.

I also would recommend removing the stems and seeds prior to soaking/cooking. They can add a bitter note, and will make the paste spicier. If you do want heat, a few cascabel or a couple of chiles arbol or dried chipotles in the mix will add heat and complexity.

For Mexican dishes, the recommendation is to lightly toast the chiles in a dry skillet prior to soaking.

Doh! I did use guajillo-- not poblano. I thought that looked wrong when I typed it. I didn't think the cascabels were that hot-- certainly not like an arbol or chipotle, but this was the first time I had tried them. It's a good thing you told me. Maybe my next purchase of cascabels would have made my head explode.

I'll try doing an stemandseedectomy on my next batch.

[Jacques Gastreaux]

Al: The paste you describe is just like what I use to make chili. I don't use chili powder any more. I just use the dried chilis, stem and seed them and thn put them in a pot boiling water for a while and then run them through the blender with a little of the water. The only difference between your brisket and my chili is that I chop up the meat, you use it whole. Using the stuff on chicken sounds like it could be interesting.

[porcupine]

Al: The paste you describe is just like what I use to make chili. I don't use chili powder any more.

Ding! Works for many dishes. Posole, for instance.

[Barbara]

Have any of you used Goya's Mojo Chipotle marinade? I have long used the Mojo Criolla to make masitas de puerco, but I now have some chunks of pork shoulder (not beef, OT) marinating in this stuff. From tasting it, it seems I will wind up with Carnitas. Need to get some tortillas . . .

[Al Dente]

Al: The paste you describe is just like what I use to make chili. I don't use chili powder any more. I just use the dried chilis, stem and seed them and thn put them in a pot boiling water for a while and then run them through the blender with a little of the water. The only difference between your brisket and my chili is that I chop up the meat, you use it whole. Using the stuff on chicken sounds like it could be interesting.

Try braising a whole pig butt with it and then shred it up into the sauce. You could even smoke the butt for a while and then finish cooking in a slow braise.

[Jacques Gastreaux]

Try braising a whole pig butt with it and then shred it up into the sauce. You could even smoke the butt for a while and then finish cooking in a slow braise.

This sounds similar to the smoked port butt chili that JohnnyRooks and I made for the last picnic.

[zoramargolis]

This sounds similar to the smoked port butt chili that JohnnyRooks and I made for the last picnic.

Which was FABULOUS! My "chili of the flight"...

[MeMc]

Brown a 4 or 5 lb brisket on both sides in a heavy oven-safe pot like your good ol’ Le Creuset. Remove beef once browned and throw in some sliced onions (carrots and celery too, if you wish). As the onions translucify, add your chili mixture and allow it to “toast” in the pan. The paste needs to cook a bit in order to avoid a raw flavor. Then add water, stock, the reserved boiling liquid, beer, wine, or some combination thereof, and give it a stir to combine. A little lime juice is good with the brisket at this point as well. And you could add additional spices like cumin and/or chile powder if you wish. Toss the brisket back in the pot and place in a 250 degree oven for at least 3 hours. You may want to strain the sauce when it’s ready to serve and de-fattenize it. Or you could leave all the solids in for some extra bite (which I generally do) and just skim the fat.

JV question on brisket. I just made one and I wanted to slow cook it. I don't have a slow cooker so I wanted to do it stove top. (Might this be my first mistake?)

I followed the Cooks Illustrated recipe for the broth and browning the meat. Once it was on the stove, the temperature read at around 200 for four hours. When it was done, thankfully it wasn't tough or in strings, but it also wasn't the result of Cook's Illustrated advice, "This is one of those recipes that we recommend on low heat only." Questions: 1) what's the translation for "low temperature" if you don't have a slow cooker? Are we talking above 220 or below boiling point? 2) should I have done it in the oven instead? 3) should I invest if I ever want to slow cook again?

[mdt]

Brown a 4 or 5 lb brisket on both sides in a heavy oven-safe pot like your good ol’ Le Creuset. Remove beef once browned and throw in some sliced onions (carrots and celery too, if you wish). As the onions translucify, add your chili mixture and allow it to “toast” in the pan. The paste needs to cook a bit in order to avoid a raw flavor. Then add water, stock, the reserved boiling liquid, beer, wine, or some combination thereof, and give it a stir to combine. A little lime juice is good with the brisket at this point as well. And you could add additional spices like cumin and/or chile powder if you wish. Toss the brisket back in the pot and place in a 250 degree oven for at least 3 hours. You may want to strain the sauce when it’s ready to serve and de-fattenize it. Or you could leave all the solids in for some extra bite (which I generally do) and just skim the fat.

JV question on brisket. I just made one and I wanted to slow cook it. I don't have a slow cooker so I wanted to do it stove top. (Might this be my first mistake?)

I followed the Cooks Illustrated recipe for the broth and browning the meat. Once it was on the stove, the temperature read at around 200 for four hours. When it was done, thankfully it wasn't tough or in strings, but it also wasn't the result of Cook's Illustrated advice, "This is one of those recipes that we recommend on low heat only." Questions: 1) what's the translation for "low temperature" if you don't have a slow cooker? Are we talking above 220 or below boiling point? 2) should I have done it in the oven instead? 3) should I invest if I ever want to slow cook again?

When I want to cook things at low temps for a long time I just set my oven to 200F and pop it in there until done. Ovens can keep the pot at a more stable temperature than the stovetop.

[MC Horoscope]

Rice and Gravy (from Prudhomme Family Cookbook, Bobby's recipe)

This is not what you think of when you think of Cajun cooking, I know, because you will never see it in a restaurant but in homes on weekdays. Rice and gravy from beef was a staple where I grew up in Vermilion parish, and other spots on the southwest prairies. You probably think of pork boucheries and the great stuff that came from them like smoked sausage and boudin, etc. But it really was a weekly communal event for neighbors to slaughter heifers for a supply of fresh beef. Cajun cowboy country! Hippy Tiyo! It went out of practice in my community when I was a child, but the rice and gravy remained popular. I know Cajun transplants to the area who are disoriented when they first go to a local grocery and cannot find 7 steak!

The recipe below really does it well.

2 1/2 pounds boneless beef shoulder steak (chuck, blade or 7 steak) 1/2 inch thick, cut into about 10 pieces

Seasonings:

2 1/4 teaspoons salt

2 teaspoons black pepper

1 teaspoon garlic powder

1 teaspoon ground cayenne pepper

1/2 cup vegetable oil

5 cups beef stock (lower the salt in this recipe if you use commercial stock)

1/2 cup plus 2 tablespoons all purpose flour

1 cup chopped onions

1 cup chopped green bell peppers

1/4 cup fresh parsley

1 1/2 teaspoons black pepper

1/4 teaspoon salt

rice

Place the meat in a large pan. Combine the seasoning mix ingredients in a small bowl. Sprinkle the meat evenly with the seasoning mix, working it in by hand and using it all. Cover well and refrigerate overnight.

Heat the oil in a large heavy skillet for 1 minute over high heat. Place the meat in the pan in a single layer and cook without turning until well browned on the underside, about 8 minutes. Turn meat pieces over, reduce heat to medium high, and cook about 15 minutes, turning meat once or twice and rotating pan if necessary so browning is even.

Remove from heat and pour off 1/2 cup hot oil into a glass measuring cup and set aside. Return skillet with meat to low heat, add 1 cup of stock, and stir until brown sediment is dissolved from pan bottom. Stir in 3 more cups of stock, cover and cook about 15 minutes, stirring occasionally.

Meanwhile, make the roux. Heat the reserved oil over high heat, about 3 minutes. Whisk flour into oil, reduce heat to medium and cook about 5 minutes. Remove roux from heat and continue stirring another minute or two until it stops browning.

When the meat and stock mixture has cooked its 15 minutes, add the onions, bell peppers, parsley, black pepper and salt. Stir well. Add the roux by spoonfuls around the meat, not on it, and stir well. Cover and cook another half hour, adjusting heat to maintain simmer. Stir occasionally. Add reserved stock if gravy is too creamy.

At the end of the cooking time, sample two ways before serving. Spoon out about 1/2 cup gravy and add 1 tablespoon remaining stock. Compare the taste of this with the taste of the gravy in the pot. If the spooned out gravy tastes better, unlock the flavors in the pot by adding more stock.

Serve over rice.