ON THE BACK BURNER

March 26

I tackled the brisket today. The meat was vacuumed sealed so there was no way to tell just how much fat was on it. Not too bad.I cut about 1/3 rd.off to freeze. The rest just did fit in my super large crock pot. The recipe called for 1 cup of brandy, added to the caramelized onions and cooked for a minute. It really tasted good. Now that the meat has cooked for 8 hours on low, I can’t taste the brandy at all. Maybe I’ll add a little when I skim the fat later. I had a hard time getting the meat out of the crock pot. It was so tender that it was falling apart. Now I can relax, the first step of cooking is almost done. My son is making chicken soup and matzoh balls. As far as I’m concerned,after I make charotzi we can stop cooking. All my dietary needs will have been met.

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29.08 | 13:45

Don't quite know how this got to me but it was on the top line of my computer (not in email) But I really enjoyed it. I truly admire you.

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31.07 | 07:02

Leona, do you have a date or a booked flight that you come back ?

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20.07 | 13:55

Everything sounds so wonderful Leona. Venice will seem boring . I would want to move to Portownsend where the kids are living. All sounds great . Is there?

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19.07 | 12:33

That lavender sounds very nice!

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