home
***
CD-ROM
|
disk
|
FTP
|
other
***
search
/
Colossal Cookbook
/
ColossalCookbook.cdr
/
sw
/
wrecipe1
/
meal.2
< prev
next >
Wrap
Text File
|
1990-02-21
|
2KB
|
49 lines
This one I haven't tried yet, but I'd love to sometime
(HInt hint to our other cooks here at Wonderland):
Braised Brisket
---------------
1/2 oz dried Chinese mushrooms, sokaed in boiling water
for 20 minutes.
1 thin-cut, well trimmed beef brisket, about 2 1/2 lbs.
2 garlic cloves, sliced thin
2 T. miso
1/4 c. plus 1 t. sake
2 T. olive oil
1 lb sliced onions
1 T. minced fresh gingeroot
1/2 lb daikon radish, peeled and cut into 1/2 inch cubes
2 T. soy sauce
2 whole star anise
Preheat oven to 400 F. Drain mushrooms and squeeze them
dry. Cut off and discard stems; cut caps into thin strips.
set aside.
With a thin knife, cut slits all over the brisket. Insert
a garlic slicve into each slit. Mix the miso with 1
teaspoon sake and rub the mixture all over the meat.
In an ovenproof skillet or casserole large enough to hold
the meat flat, heat the oil over medium-high heat. Add the
meat and cook until browned on the bottom, about 5 minutes.
Turn and cook until browned on the other side, about 5
minutes longer. Remove the meat to a plate.
Add onions and gingerroot to the skillet. Saute for about
1 minute, then add daikon and mushrooms. Saute for 1 min.
longer. Add soy sauce and teh remaining 1/4 cup sake.
Bring to a boil. return the meat to the skillet; add star
anise. Cover the skillet and bake in preheated oven for
1 hour. Turn the meat over, continue to bake until the meat
is fork tender, about 45 minutes longer.
Remove the meat to a cutting board and slice it thinly
across the grain. Remove and discard the star anise and
serve the meat with onions and daikon.
[I presume this would also go great with a vegitarian
stir fry or rice dish on the side...joe]