A short post today: after spending all day at camp yesterday I was dog-tired, dusty and a bit sun kissed. Not much energy to write. Sorry to bring up sun for the part of the country where it is still wintry. if that’s the case, its a good time to fire up the oven and enjoy the smells of braising dinner. Here is a photograph of the beef brisket I made this winter using the Asian flavors from my post on braising shortribs.
Same seasoning base for the braising liquid, but the brisket is browned on each side with a little oil in a dutch oven cooking pot, the rest of the seasonings and braising liquid (beef or chicken stock with some beef flavoring) are added, the pot is covered and left to braise for 2-2.5 hours in a 325 degree oven. It should be tender, but still slice-able. In my opinion, its even better re-heated after sitting overnight in the fridge.
In this version, I skipped the mushrooms and added some baby carrots, chopped onions and black sesame seeds. You could also try adding other Asian flavors to the braising liquid like black bean paste, a gluten free miso paste, or a sweet (dark) soy sauce. Experiment, have fun.