Download on the App Store
B4614a04 d29e 4551 a14c 5d55005e454d  2016 04 08 02 46 16

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.