pot tagged posts
Monday, September 16, 2019 Food
Let’s try this Beef Brisket Roast.
The brisket is located between the shoulders and the forelegs of the cow .These muscles get a workout, which results in more flavor in the meat, and they are also well marbled with fat, adding even more flavor.
1 Prepare the brisket: On one side of the brisket there should be a layer of fat, which you want. If there are any large chunks of fat, cut them off and discard them. Large pieces of fat will not be able to render out completely.
Using a sharp knife, score the fat in parallel lines, about 3/4-inch apart. Slice through the fat, not the beef. Repeat in the opposite direction to make a cross-hatch pattern.
Salt the brisket well and let it sit at room temperature for 30 minutes.
2 Sear the brisket: You’ll need an ovenproof, pot with a cover, or Dutc...Read More
Monday, October 29, 2018 Food
1 Roast the squash: Preheat the oven to 425°F. On a rimmed baking sheet, combine the squash with olive oil, salt, and pepper on a rimmed baking sheet, and toss to coat.
Roast for 20 minutes, tossing half way through to evenly brown. When it’s ready, the squash will be soft and some of the edges will have browned.
2 Cook the pasta: Meanwhile, bring a large pot of salted water to boil and cook the pasta to al dente, or according to package directions. Drain well and set aside.
3 Fry the bacon: In a large, deep skillet , put the bacon in a cold pan and cook over medium heat until crispy. Remove from the skillet and drain on paper towels.
4 Cook the shallots: Place the skillet back on the stove, but with the heat turned off. Drain all but about 2 tablespoons of the bacon grease.
Add the ...Read More