It was one of those days. Everyone was doing their own thing. The kids were in the same room watching some foolishness on TV, The Man was working on our new budget and I was “Pinning” and watching “Bizarre Foods, America” and then….STATIC. Cable is out, internet is down, WiFi disconnected. So now what? This was a good excuse to get outside and get a little dirty.
I had some raspberry and blackberry plants that needed to get into the ground so the kids and I went outside and dug some holes. I think it was my son who got the idea to start a fire in the fire pit…and where there’s fire there are hot dogs. One trip to the grocery store later we were impaling the hot dogs on skewers and roasting them ( and our knuckles ) and talking and laughing and sipping sweet tea and having a really great time. The Man was even inspired to make some chili for the hot dogs. It was a good day
I knew it was going to be a ridiculously busy week. Three extra kids staying over and lots of activities to participate in. So how do you feed all of those hungry people night after night without wearing yourself out?? BRISKET! that’s how. With a little advanced planning you can slow cook a 5 pound flat cut beef brisket (seasoned with salt and pepper) at 300 degrees on a bed of sliced onions, and a half cup of water in a roasting pan tightly covered with foil for about 4 hours and feed your family a variety of different meals for days.
The first night was taco night. We just heated some sliced brisket and served it with chunky salsa, shredded cheese, fresh leafy salad greens and a choice of flour or corn tortillas….not to shabby.
The second night we had ramen noodles (yes, the cheap stuff) but instead of using the awful seasoning packet we served the noodles in a pool of the brisket broth with sliced brisket, green onions and a boiled egg, not authentic but it was deeeelicious!
We skipped one night and had chicken instead, but the next night we sliced the brisket and glazed it with tangy, sweet barbecue sauce. That was the family favorite hands down. You can take a peek at that in the picture over there served with some buttered egg noodles with broccoli and garlic. We still have a big hunk of brisket and some broth left. Not bad for about $4.50 a pound. The flat cut of brisket is usually sold with a layer of fat about 1/4 inch thick on one side, cook it with the fat on and trim it before you eat if you like.
I’ve got pictures and notes and thoughts…now I just need a minute to get it all sorted out. I’m going to play around with templates and fonts and all that cool stuff, then I’ll post some pics and articles.
In the meantime, have some beignets for Fat Tuesday