Quote:
Originally Posted by Mapiva  My question now is, what do I do with the rest of it to perk it up a bit and make it moister? I know I know, I can't recook beef! |
Either slice it very thin (if it will hold together) warm it gently and eat it with a lot of sauce or as a beef dip with a simple "au jus" (recipe follows). Or, cook some onion in some sauce then chop up the left over brisket and warm it in the sauce and ... Sloppy Joes. Not any Sloppy Joes, but the real thing.
"Au Jus for Beef Dip"
Ingredients
2 tbs onion
1/2 tsp garlic
extra virgin olive oil
2 cups beef stock, broth or bullion
1/2 cup red wine
parsley
salt
pepper
Technique:
Saute the onion, and garlic until well sweated. Add the stock, wine and a few sprigs of parsley. Simmer until reduced by 1/4 to concentrate the flavor and take the "raw" off the wine. (About 15 minutes). Taste and adjust for salt and pepper. Strain the onion, garlic and parsley out.
Or... omit the onion, garlic and parsley altogether. Stock and wine are great.
Or ... for the lazy among us -- just make a pack of Lipton's Onion Soup and add some red wine. Be careful about how much you reduce because it's salty as all get out already. Strain.
In any case, dip frequently and copiously as you eat. Lots of paper towels. No one said it was going to be neat.
BDL
PS Once you get some control over the fire in your pit, it will be easier to make a juicy brisket. There are quite a few things involved -- but good barbecue is first and foremost fire management.
PPS What happened with the rub? Was it my recipe?