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Posted by: Kim_Hamilton on 08/01/2008 12:46 AM Updated by: Kim_Hamilton on 08/01/2008 12:49 AM
Expires: 01/01/2013 12:00 AM
:

"Jennys Bodacious Beef Brisket"~By Jenny Baxter of Jennys Kitchen

Welcome Readers....I received a phone call from my friend, Chef James at Ironstone, at the beginning of the summer asking me if I would like to be a judge again this year for his bar-b-cue cook-off. Of course I said yes. However, I was planning an entirely new approach to the way I would moderator this year. Last year I was on a protein rush not only that day, but for an entire week! I craved green leafy lettuce smothered in one of my fresh made vinaigrettes, crunchy grilled vegetables seasoned to perfection, the taste of a....



red ripe garden tomato bursting with flavor as the juice ran down my chin, and all the summer fruits I could think of as I ate and ate pork ribs, beef brisket, and pork butt. Imagine having 17 to 20 samplings of each meat to give my opinion on! Now, you understand. I really enjoyed seeing our locals, judging with old friends, making new friends, and sampling some of Ironstone’s new harvest. My new plan involved tasting an itsy bitsy teeny weeny bite from each entrants offering instead of devouring each food item that was placed before me. (I hate to waste, so it goes to my waist!) Well, my friend James must have read my mind because he had a new plan also. James invited five or six other critics this year and we each were given one category of food to taste! I was really happy about the change. Now I only had to eat 20 pieces of bar-b-cue instead of 60! And the prize of the day was that since I had changed my method of indulging and James had changed his schedule, I took home a sample of the two meats I was not asked to judge!

I was really getting into this brisket idea since this is one meat I usually only prepare in the winter. I made up my mind that I would experiment with this cut of beef and create a mouth -watering dish. Here it is.

Jenny’s Bodacious Beef Brisket

4-5 lb. beef brisket

3 tablespoons Sexy Seasonings for your Food Affair, Hot-n-Horny Bodacious Beef Rub from Jenny’s Kitchen

6 tablespoons Calaveras Roasted Garlic Olive Oil

16 baby carrots

Mix the rub and the olive oil and spread it on both sides and the sides of the brisket. Wrap in plastic wrap and refrigerate overnight, Grill over medium heat for 10 minutes on each side. Remove from the grill and place in a cast iron kettle that has the baby carrots on the bottom. Let set.

The next part of the preparation is quite simple as well. You will need:

Tablespoon Calaveras Roasted Garlic Olive Oil

2 tablespoons each chopped, onion, celery, red or yellow bell pepper

2 tablespoons minced garlic

Heat the oil over medium low and sauté the vegetables and garlic until soft. Add:

Tablespoon Bodacious Beef Rub

¼ teaspoon dry mustard

Cayenne, white and black peppers to taste

Salt to taste

Cook about 5 minutes.

While this mixture is cooking prepare the liquid ingredients:

2 cups beef broth

½ teaspoon oregano

One bay leaf

Bring this to a boil and then reduce to a simmer.

Add:

1 ½ teaspoons sesame and roasted garlic olive oil

One tablespoon each apple cider vinegar and soy cause

Zest and juice of one lime

Simmer for 30-45 minutes.

Pour this over the brisket and bake at 350 degrees for 2 hours. Remove the brisket from the oven and place on a cutting board. Let set 10 minutes. Cut the beef across the grain into quarter inch slices. Add this along with any sauce that has dripped onto the cutting board back to the kettle. Cover and cook for another 90 minutes basting with the sauce. Serves 8.

Keep It Sensuously Simple (Food tips from Jenny) Put any remaining celery into some foil and place it in the refrigerator. It will last for several weeks.

This makes great summer sandwiches on crunchy sour dough rolls as well as a main course.

Well, it’s thyme to go.

Jenny Baxter

Jenny’s Kitchen


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