4 cans 16 oz. tomato sauce
4 packets dried onion soup mix
1 1/2 c. good red wine
1 T. ginger powder
3 T. garlic powder
2 tsp. sea salt (or to taste)
Season the 12 lb. of brisket (two 6 lb. briskets) with salt and pepper then caramelize the meat under the broiler.
Top the briskets with 8 medium onions, sliced lengthwise.
Smother with the sauce and sliced onions and bake covered at 275 for six or more hours until tenda as butta.
Adapted from Marvin Shapiro’s Roast Brisket recipe. Originally, years ago, I was not too excited about this recipe with its lack of fresh ingredients (dried onion soup mix and garlic powder?). But it really is inexplicably delicious, we make it every year.
Cook’s Tip: Prepare a day ahead and refrigerate, then slice against the grain, return brisket and all sauce to the pan, and reheat covered. Serve with horseradish, of course.
While learning how to make cheese at Cal Poly, it was such a treat to visit the Rinconada Dairy, near San Luis Obispo, CA.
“It’s all about finesse.”
Kristy’s green blouse and black slacks match the dish.
New Crop Potatoes, Savoy Cabbage Coulis, Shaved Black Truffles
Moulard Duck Foie Gras in Terrine, Field Rhubarb Relish, Sicilian Pistachio Miettes
A law prohibiting the sale of foie gras in California in 2012?
I guess we have to go to Vegas.
Sabayon of Pearl Tapioca with Beau Soleil Oysters and Russian Sevruga Caviar
“Aunt GeeGee, what the heck are these?”
“Those are parsnips for the soup to feed 32.”