Let It Go, Let Yourself Flow, Slow And Low, That Is The Tempo

Long week of travels to Manchester and Annapolis/DC plus three new tires (fourth was just replaced when my car got sideswiped) means lots of cooking at home this week. Plus I have to save money for this. So a trip here got me everything I needed on the cheap for several meals of clean out...

And so I cook. Luckily for me I had a brisket. Brisket, by the way, is ancient Texan for 'damn tasty.'

It starts with all this.

Brown the brisket like this.

Then carmelize the onions with some salt, pepper, sugar, and thyme (I'm a Splenda guy).

Throw in the carrots, celery, and garlic for a few minutes. Then put the brisket on top...of old smoooooooky, all covered with, well, beef...and wine...and stock...and tomato paste...like this.

Cover it. Put it in the oven at 325 for 2 hours.

After about 1 3/4 hours, put this in the oven for 45 minutes and crank it up to 350.

After that, pull out the brisket and let it rest (it's been cooking ALLLLLLL evening), and crank the oven up to 400 to crisp the taters.

I am sure that some thug-life gangsta, or some disgusting 12-year-old boy (I was one once, I know they're disgusting), has some nasty definition of 'crisping the taters.' I don't want to know what it is until it's the Word of the Day.

Here's the brisket, post oven.

Here's the plated brisket and crisped taters (damnit, I just like the sound of that).

Served it with the same cheap, yet emminently drinkable Zin I cooked it in. C and J came over. It was too good. I hadn't seen those cats in way too long.

J texted C after he got back to work. Text read: "Googled it. Printed it."

The text was about the recipe.

'Nuff said.

Credit where credit is due. Now you won't even have to Google it.