Monday, October 27, 2008
Oven Roasted Brisket with Yam Fries and Pickles
I was out with food coma within 15 minutes of eating this meal...
Preheat oven to 325. Meanwhile, prepare a rub with olive oil, salt, pepper, garlic, thyme, crushed bay leafs, and cumin. Slather it on real good and leave it to room temperature for at least 30 minutes. Once it's good, slide it into a Pyrex and pop it in the oven for 2 hours. After 2 hours, drop the temp to 275 for another 2 hours or more. Take it out and let it sit for at least 30 minutes, covered loosely in foil. Slice thinly against the grain.
Preheat oven to 500. Peel a good sized yam and cut it into fries. Make a large bowl of ice water and slosh the fries in there about 30 seconds. Rinse for about 1 minute. drain and dry. In a large bowl, glob some olive oil, salt, pepper, and garlic, and mix well. Spray a baking sheet with oil and arrange the fries in a single layer. Bake for about 30 minutes, turning once midway.
I make my own, but I'm still working on the consistency...a little too thick for my liking, but I hit the taste dead on.
1 onion, minced to almost a paste
3 cloves garlic, minced
1/2 Cup Apple Cider Vinegar
1/2 Cup Whiskey
1/2 Cup Worchestershire
1 Cup Brown sugar
1 can of crushed tomatoes
Fry the onion for 5 minutes, then add garlic for 30 seconds. Add whiskey, then everything else. Bring to a boil, then simmer on low for 1 hour or more. I'm thinking of either leaving the tomatoes out, or adding a much smaller amount. Give it a shot and let me know.