Wednesday, November 10, 2010
IGA Item of the Week: Nicely Trimmed Brisket
The Quail Hill season is over and the Farmer's Market has closed up shop until the Spring, so it's time to turn to our Main Street supermarket for inspiration. No one trims a brisket like the butchers at the IGA. I just brought this 4-pounder home. After rubbing it with a mixture of paprika, rosemary, thyme, and lots of kosher salt, I'll brown it, add 3 cups of water to the pot, cover it with about 8 thinly sliced onions, and cook it for a couple of hours, turning once or twice, until it's fork tender (the recipe is loosely adapted from The Complete Meat Cookbook). We fight over the onion gravy!