Beef brisket braised in Belgian ale, onions and beef stock. (Today is brought to you by the letter B!). Served with olive oil / sea salt toasted ruby fingerlings and carrots.
Generously salted brisket with coarse kosher salt, wrapped in plastic and chilled for a full 24 hours. Then, coated the brisket with a mix of Dijon mustard and brown sugar, roasted at 400 F for 30 min then put it in the braising liquid in my le crueset French skillet and chilled it for 2 days. Cooked for 4 hours in 375 f oven, turning every 30 min or so.
I think I did you proud, Mrs. Walowitz.