eat make read

Oh boy! Day 1 set a high bar. I was cooking up a storm yesterday in my kitchen, making this meal and preparing for other meals to come. I kind of felt the same way I used to when I’d get a new box of crayons, I just kind of went wild, it was so much fun.
Lately I’ve been picking up a big, affordable piece of meat like pork shoulder, short ribs or even a chicken to make on Sunday evening and then use the leftovers to make a new meal later in the week. I had been planning on buying a pork shoulder when I visited the market so I could make carnitas for tacos. I bought all my vegetables, including a whole lot of tomatoes that were pricey little suckers, to make fresh salsa and then I found out that both of my favorite meat sellers were out of pork shoulders or any similar cuts. I like to roll with the punches and sometimes they take you in a direction that leads you to better things. A vendor and I brainstormed ideas and we landed on brisket. It was something I’d never made, but I was up for the challenge and it payed off, because this brisket was melt-in-your-mouth delicious.

I started the whole shebang by making some fresh salsa, using tomatoes, peppers, onions, garlic and cilantro.

I roughly chopped everything and tossed it in the food processor until it was pretty finely chopped, because I like a smooth salsa. I jarred it and let it sit in the fridge overnight because when it comes to salsa, flavors always get better with time.

Once I was done with the salsa, I prepared a rub for the brisket that was Mexican inspired. I just ground up some pepper, cumin, coriander and salt. I rubbed the brisket with garlic and then patted the rub over the entire slab of meat and put it in the fridge overnight.

The next I day pulled the meat and salsa out of the fridge. I browned the meat on both sides and then added the salsa along with some water and popped it in the oven. Luckily I checked it about an hour later, because the water had evaporated and the salsa was drying out, so I added more water to the pot and continued checking it and adding water when needed.

Finally, about three hours later I pulled the pot out of the oven and let it sit for about 15 minutes. Then came the big test. I was a little nervous because I always get a little nervous when it comes to making meat. As soon as I set it on the counter and cut into it I knew it was going to be good because I barely needed to cut it, it was incredibly tender. I placed a few slices on a bed of grits and topped it with some of the salsa and added a side of okra.

The first bite was so awesome. The meat was so tender, it just kind of fell apart on your tongue and sent me to a happy place. It was full of flavor, although it wasn’t spicy or super influenced by the salsa, it all just worked together to make it delicious.

fresh salsa
2 beefsteak tomatoes
2 green peppers
1 small onion
3 cloves garlic
2 Tablespoons cilantro
salt and pepper to taste

I just used what was fresh at the market, but you could add whatever you have on hand, like other peppers or tomatoes.
1
roughly chop the tomatoes, peppers and onions.
2
toss all the ingredients in the food processor and blend until desired chunkiness.
3
jar and refrigerate.

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rub
1 T ground cumin
1 t coriander
1 t ground pepper
1 t salt
2 cloves garlic

1
smash garlic and rub over entire brisket.
2
combine cumin, coriander, salt and pepper and thoroughly rub into meat.
3
cover and place in fridge for at least an hour but up to overnight.

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brisket

2-5 lbs brisket
1 1/2 cup salsa
6 cups water, divided
oil

Preheat oven to 350°

1
heat oil in a large pot. brown both sides of the meat, about 5 minutes for each side.
2
add salsa and 2 cups water. the liquid should come to about 3/4 high on the meat. bring to a boil, turn off heat and place into the oven, uncovered.
3
check on meat every hour or so, adding water when needed for 3-4 hours.
4
when meat is extremely tender, remove from oven and let sit for 15 minutes.
5
Slice and serve.