Here’s the brisket recipe I had planned for yesterday. It really turned out delicious so I wanted to share it despite the somber mood around here. Today I’m heading to Seattle for my bi-annual date with my bestie, Jenny. The two of us have been friends since high school, and have always shared a tight bond, which I believe stems from the fact that the two of us were the only ones out of our group of high school friends to leave home. For years we have met up twice yearly. She comes to me for the 4th of July, and I go to her for her birthday, January 31st. (Her GOLDEN birthday this year!!!!) We used to meet in Miami for her birthday, but once she moved from Chicago to Seattle, she deemed the trip to Miami “too far.” Someone recently said to me that her and I should switch (San Diego in January and Seattle in July) and we’d both get better weather. Hmmmm, something to consider. Why have we not thought of this before?
Anyway, despite the loss of my Grandma, I think this trip is exactly what I need right now. My family isn’t planning anything for my Grandma for this weekend (although I may be flying to Chicago next week), work has been way too stressful, and I think sitting around the house crying isn’t going to help my stress level, peace of mind, or ability to move on. What I do think will help is a break from my surroundings, lots of cafe americano, some unique jellies and jams from Pike’s place market, hugs from a good friend, and a bit of cool sea air. I once read that salt water is the cure for everything: sweat, tears or the ocean. True that we have plenty of ocean here in San Diego, but just go with it ok? I’ll catch up with everyone on the other side of the weekend hopefully feeling rejuvenated. Thanks to everyone for your love and support during this tough time in my life. Sometimes it takes a tragedy to really understand the magnitude of love that surrounds you. I have truly felt that love, and I appreciate it so much, so thank you.
Beer Braised Brisket with Honey Lime Glaze recipe from Cooking Light
- 2 teaspoons canola oil
- 1 (5-pound) flat-cut beef brisket, trimmed
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper
- 4 cups water
- 3 cups dark beer
- 2 cups chopped carrot
- 1 cup vertically sliced onion
- 1/4 cup chopped peeled fresh ginger
- 1/4 cup no-salt-added ketchup
- 1 teaspoon lower-sodium soy sauce
- 1/4 teaspoon crushed red pepper
- 20 cilantro sprigs
- 10 thyme sprigs
- 6 orange rind strips
- 6 lemon rind strips
- 2 bay leaves
- 1 apple, cored and cut into 6 wedges
- 1 (3-inch) cinnamon stick
- 1/4 cup honey
- 3 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
1. Preheat oven to 325°.
2. Heat oil in a heavy roasting pan over medium-high heat. Sprinkle beef with 3/4 teaspoon salt and black pepper. Add beef to pan; cook 15 minutes, browning on both sides. Drain oil from pan. Add water and next 14 ingredients (through cinnamon). Bring to a boil; cover with foil, and bake at 325° for 4 hours. Remove beef from pan, reserving cooking liquid. Strain liquid through a sieve into a bowl, and skim fat from surface. Return liquid and beef to pan.
3. Cook beef, uncovered, at 325° for 1 1/2 to 2 hours or until meat is fork-tender, basting occasionally. Remove beef from pan, reserving cooking liquid; cover and keep warm.
4. Place a large zip-top plastic bag inside a bowl. Pour cooking liquid into bag. Carefully snip off 1 bottom corner of bag, and drain liquid into a medium saucepan, stopping before fat layer reaches opening. Discard fat. Cook the liquid over medium-high heat until reduced to about 1 cup. Stir in remaining 1/4 teaspoon salt, honey, and lime juice. Cut beef diagonally across grain into thin slices; serve with sauce. Sprinkle evenly with chopped cilantro.
Picked up my brisket at Siesel’s! The best meat in San Diego! Bonus: got a BRAND NEW Scanpan roasting pan! On Sale!! YES!
I tried to cut it against the grain but it was so tender the whole thing pretty much fell apart! Oh well, so delicious nonetheless!