Brisket lovers, rejoice! A hotter ticket than The Book Of Mormon! Watch out, Lion King!
Brisket Makes it to Broadway!
Lower Broadway - at The Strand Book Store
Well, brisket is selling out all over the country! It's so much better than when I used to be a sell-out in my fabulous advertising career. I can sleep at night and know that I am doing God's work. You can visit the book everywhere from Powell's in Portland to Shakespeare & Co in New York to the host desk at Slow's in Detroit. Last Sunday I gave a brisket talk at Stone Barns up in Westchester (mecca for anyone who cares bout food or best practices or just being in one of the prettiest, most bucolic places on earth.) And I brought home - lucky me! - a brisket from Stone Barns. This weekend - Saturday - I will be selling the book and giving a short talk at Whole Foods at Columbus Circle in New York. It's from 11:00am to 2:00pm. Their chefs are making warm brisket sandwiches with creamy and cheesy polenta. Which happens to be - yes you should stop calling Whole Foods "whole paycheck" - FREE! So please stop by. And finally, a lovely review of the book in Leite's Culinaria
This site gave Nach Waxman's recipe, which got great and lovely reviews from their readers. I'm going to put his winner in the recipe section, so enjoy!
· Testers Choice says:
[Sofia Reino] What an easy brisket to make, and it’s filled with flavor and tenderness. The brisket fell apart once fully cooked, and I understand why you cutt it prior to the end of its cooking time. This way, we were able to serve it as slices, not all shredded. We served it with plain mashed potatoes, and I would fully suggest that. The sauce with the onions make this meal pretty filling and heavy, so the mashed potatoes help soak up its juices. This is definitely a hearty meal, perfect for a weekend lunch, then a nice, long nap.
· Testers Choice says:
|Heart-shaped Le Creuset + Brisket = Love|
[Lori W.] I had never made a brisket before, but always thought of it as a dry, tough cut of beef — this recipe proved me wrong. I do not own a cast-iron pot with lid or any pot with a lid that can go in the oven, so I had to switch from a pot on the stove to a casserole dish that I covered tightly with aluminum foil for the oven, and it still worked great. The entire process was unlike any other meat I have fixed — from icing it with the tomato paste to cutting the meat before it was done cooking — but it worked great. I never had to add liquid, and the meat came out so moist and tender. I make pork barbecue a lot, and I made the sauce I use for that to have on the side. With or without the sauce, the meat was a hit.