Thursday, November 25, 2010

Happy Thanksgiving!

This is the image I left work with, as I walked in the snow to the bus. I'm so happy to have a four day weekend! It got even better when I came home to my new Born "Yolanda" boots! They just arrived in the mail from Nordstrom! 
PLUS,

 Mr. F worked from home and made an amazing Beer Braised Brisket! It was so delicious I forgot to take a picture!

Here's the recipe he used by Emeril:

INGREDIENTS

  • 4 slices of bacon, chopped
  • 1 (2-pound) beef brisket
  • Emeril's Original Essence
  • 2 large onions, sliced thinly
  • 4 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 1 (12-ounce) bottle beer (not dark)
  • 1 cup beef broth
  • 2 carrots, cut crosswise into 1 1/2-inch-thick pieces
  • 1 boiling potato, cut into 1-inch pieces
  • 1 turnip, cut into 1-inch pieces
  • Cooked buttered noodles, as accompaniment
  • 1/2 cup minced fresh parsley leaves


INSTRUCTIONS

Preheat the oven to 350 degrees F.

In a Dutch oven, cook bacon in 1 tablespoon water over moderate heat until crisp. Transfer to paper towels to drain. Pat brisket dry and season with salt, pepper and Essence. Brown in bacon fat. Transfer brisket to platter. Add the onions to the Dutch oven and cook until softened, about 8 minutes. Add the garlic and tomato paste. Cook 1 minute more. Add beer, broth, and bacon bits. Bring to a boil then reduce heat to simmer. Braise the brisket, covered, in the oven for 2 to 3 hours. Add carrots, potatoes, and turnips for the last 45 minutes.

Transfer the brisket and vegetables with a slotted spoon to a plate and keep warm, covered. Bring the braising liquid to a boil. Let sauce reduce over high heat until thickened. Season sauce, to taste, with salt and pepper. Slice the brisket and arrange it and the vegetables with the noodles on a platter. Spoon some of the sauce over the brisket and the vegetables, sprinkle the dish of parsley, and serve the remaining sauce separately.

Yield: 6 to 8 servings

HAVE A HAPPY THANKSGIVING!

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