I like to slow cook it (braised) with bell pepper, tomatoes, zucchini, eggplants, onions, garlic...
Then I get the veggies, filter out the fat/oil, and blend them all with butter.
Delicious.
Oh that does sound good, thanks!
You can add some hot sauce if you want to. (salt and pepper to taste at the end).
Don't forget to brush/massage the brisket with salt, pepper, rosemary, thyme blended in olive oil, then put in the fridge for at least 2 hours.
Take it out and braise it straight away. There's no need for it to get back to room temp.
I have a nice rosemary bush in the yard, will do!
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