|No longer wilted. Nice and firm, not soggy.|
So, I got busy with the business of making something of them. On a quest for the perfect recipe, I turned to a new cookbook in my collection that I can't seem to put down, Cooking in the Moment: A Year of Seasonal Recipes by Andrea Reusing. It took me no time to find it, Onion-Braised Overnight Brisket. With only 7 ingredients, each individual flavor is sure to shine. Perfect. At this point, I would like to mention the fact that, as a household, we do not eat much red meat. We have a couple of family members with high cholesterol, so when we have red meat, it is a real treat. Paired with the fresh from the
|All pretty and clean.|
|Sliced and ready to be sauteed. But, now, they must wait again while I tend to the meat.|
|Garlic, rough chopped. You add the salt and chop until it forms a paste.|
|You rub the paste all over the non-fatty side of the brisket and sprinkle it with pepper. Then, roll it up, tie it with twine and sear it on all sides.|
|Saute the onions with a little salt, sugar and oil.|
|Add the beef brisket to the onions and add a cup or so of water.|
|Make a blanket of parchment to capture the steam and keep it moist while it cooks.|
|Put it in a low oven (225 degrees) for 7 hours. That's right, seven hours.|
I would also like to mention that the cookbook author, the clearly talented Andrea Reusing, will be cooking at Watershed on Sunday, May 1st. I would love to attend. But, my usual dinner date will be somewhere that is not here that evening. Therefore, I may not. Plus, I get this thing near great chefs. I have a long history of being a mediocre-at-best home cook. I have never poisoned anybody (that I know of) but it sure feels like I've come close a few times. Right now, I am sure my Dad would like to chime in with a vegetarian pizza story from when I was a sophomore in high school that I will never live down. It was not clear to me at such a tender age that a head of garlic was different than a clove. When, the recipe for a single pizza called for 10 or 20 or 40 cloves (who can remember?), I substituted heads of garlic. The bottom line is, because of my sordid past in the kitchen, anytime I am near such culinary genius, I get strange. In the event that you are not similarly afflicted and you would like to attend, here are the details:
Andrea Reusing comes to Watershed to promote her new book, Cooking in the Moment
The dinner will take place on Sunday, May 1 at 6:30 p.m. and will include six courses plus wine for $125. Tax and gratuity is included. For reservations, call Watershed at 404-378-4900.
Finally, if you would like to preview the cookbook, you can do so here.