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Articles from April 2003:

Beef Brisket A La Lola ››:

Passover Seder 2003: Brisket of beef as usual. But, this time, with a twist.

Beef Brisket (or short ribs or pot roast or any beef braise) is a perfect meal for entertaining. Especially when entertaining in the middle of the week and you don't have a whole lot of time to cook. “What!” you may exclaim (go ahead, I'll wait...) “Doesn't brisket take hours to cook?” Well, yes, yes it does—about three hours, in fact (doesn't matter how large a brisket either, as all briskets are of pretty much the same thickness and it's the thickness of meat that affects cooking time). But, you do have 3 hours to do some cooking the night before, don't you? And doesn't everyone say that brisket always tastes better the next day? And wouldn't it be great if it were really easy to remove the fat after cooking? And wouldn't it be great to entertain and have the food follow your schedule rather than you follow the food's?

Well, with beef brisket, you make it the night before, and let it cool in the refrigerator. Before your guests arrive, get rid of the fat from the brisket which has conveniently solidified for you to pick it out with a fork, cut up a few extra vegetables, pop it all in a warm oven, and enjoy your company until you are ready to eat.

And the twist? Well, I just read about it the other day in Joan Nathan's Jewish Cooking in America. It's Coca Cola. No kidding. Add a can of that stuff to your braise and the results will be simply awesome. In fact, my mom said that this year's brisket was better than hers. Now, if that doesn't convince you to make this, I don't know what will.

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Posted in scripts on Apr 20, 2003 @ 08:13 PM [0 Comments on Beef Brisket A La Lola]