Braised Brisket

 Ingredients

·      Canola Oil

·      Beef Brisket – 3 lbs, trimmed of the silver skin and fat

·      Kosher salt and black pepper

·      1 pc of a 2 inch stick of cinnamon

·      10 whole cloves

·      4 green cardamom pods, crushed

·      2 lbs of white onion, sliced ½ an inch thick (about 3 medium onions)

·      3 TBSP garlic-paste (I tend to go to an indian store and buy a small jar of garlic paste and a small jar of ginger paste and mix the 2 together, so 1.5 TBSP of garlic paste and 1.5 TBSP of ginger paste mixed together)

·      1 TBSP Dark Brown Sugar

·      1 lager beer – 22 oz (like Sapporo)

·      1 cup chicken broth (or beef)

·      1 TSP apple cider vinegar

METHOD

Preheat oven to 325F

Warm the oil in a large, ovenproof Dutch oven over medium-high heat until shimmering. Season the brisket with salt and pepper on both sides, and then add the meat to the pot. Brown on all sides, about 10 minutes total. Remove from the pot and set aside on a plate. 

Turn the heat down to medium and add the cinnamon stick, cloves, and cardamom pods; they should sizzle upon contact with the oil in the pot. Once they start releasing their aroma (less than 1 minute), add the onions and Ginger-Garlic paste. Sprinkle with a touch of salt to help them release some moisture. Sauté until they soften and turn golden, about 10 minutes. 

Stir in the sugar and beer to the pot, scraping up any bits that may have stuck to the bottom. Carefully, using a pair of tongs, return the brisket to the pot. Then add enough broth to bring the liquid halfway up the brisket, about 1 cup. Bring the liquid to a boil, shut off the heat, cover, and transfer to the oven where it will cook away for 3 hours until it's very tender. Remove the lid in the last half hour of cooking to reduce the liquid. 

When you're ready to serve, check the gravy. Stir in the cider vinegar. If it's too thick, don't be afraid to add a little water to thin it out. If it's too thin, reduce it on the stovetop. Taste for seasoning; depending on the brand of broth you used, you may want to add a little more salt.

I am feeling ambitious - Puff Pastry Recipe

I went to the store because I've been obsessing over making puff pastry anything. Well, more specifically, making turkey and cheese turnovers as well as turkey pot pie. You can officially thank Thanksgiving for that.

However, the price of puff pastry upset me. It seems at Lucky's near my parents house I paid an astonishing $6.29 for a sheet of 2. Safeway wasn't as bad but still, I flinched at $4.99 for a box with 2 sheets.

What's a girl to do? Why make my own!

I found a recipe here at this site - and it makes me want to give a shot.

Wish me luck on this endeavor. I may even take pictures of me attempting to do so.