Size Matters I don’t know that I can honestly say...

2009-09-14T18:10:04.517-05:00

Size Matters

I don’t know that I can honestly say that I made Lunchbox’s brisket because, as anybody who has spent too much time in the kitchen is want to do, I embellished. But before I get to that, I should probably let you know that I did something very typical of me, but that you should avoid. I had read the recipe for the brisket, decided that it sounded delicious and ran right out to the grocery to buy a brisket. Having never made brisket before, and being too limited on time to go to a proper butcher who most certainly would have asked pertinent questions, I grabbed a pre-packaged brisket that looked nicely marbleized.

On a lovely Sunday morning, expecting family for a planned meal at 2:00 pm, I start pulling out spices and chopping onions and garlic at 10:00 am. I begin to cut open the shrink-wrap plastic that encases the meat and notice that I have purchased a 5 lb brisket. The recipe calls for a 1 – 2 lb brisket. Oh, $#/+!! More mass means more cooking time!! Having no back-up plan and no other choice, I proceed to finish the preparation of the recipe hoping for major shrinkage. Of course, I decided to embellish the recipe a bit at this point, hoping to help cooking-time along a bit in the process. I thought that I’d sear both sides of the brisket for about five to seven minutes on a side in the Dutch oven with a little olive oil in the bottom of the pan. “I’m bringing the internal temp up a bit,” I thought to myself, musingly. I pulled the meat out and saw my cooking Sherry staring at me. I dutifully deglazed the Dutch oven, poured the reduced wine liquid over the meat, and poured myself a small glass of the Sherry in an attempt to get the “creative juices” effect. I finished preparing the mire poire part of the recipe, reinserted the meat and shoved it in the oven at 10:30 am.

Since I had a leek in the fridge, some fresh tomatoes that were getting long-in-the-tooth, and only dried thyme instead of fresh, I substituted. I figured this would simultaneously keep me from the Italian guilt (almost as intense as Jewish guilt) of throwing out fresh tomatoes and give me an excuse if the recipe didn’t turn out. At this point, creative juices having kicked in, I went into nervous-energy mode. Realizing that all I could do otherwise was set the table and wait it out, I instead decided to make a desert that could be made ahead of time. There were children coming and I had tapioca so I decided to make yet another recipe that I had never made before, tapioca pudding. I figured I could make it more interesting for the adults by adding ginger or nutmeg or something. I also decide to look through a cook book for a complicated side dish that would keep me busy. At some point during the process I kicked the temperature on the oven up to 285 degrees and made the sign of the cross.

Needless to say, it all worked out. We ate a half hour later than scheduled (which isn’t too unusual in my house anyway), the brisket was delicious, and we had a lovely comfort food desert to boot. I look forward to using more recipes from LunchBox.

I don't think I've been called a mo fo sin...

2009-09-11T08:06:56.843-05:00

I don't think I've been called a mo fo since 4th grade. I believe it was my brother who did the name calling, and then he punched me in the stomach. Good times.

I love the way you write Wendy!! Glad to find you...

2009-09-10T19:05:18.411-05:00

I love the way you write Wendy!! Glad to find your blog. You're a funny mo'fo. :-) Rob

Comments on Lunchbox: Oy, it's a brisket

Size Matters I don’t know that I can honestly say...

I don't think I've been called a mo fo sin...

I love the way you write Wendy!! Glad to find you...