Father's Day Fare: Smoky Brisket

 

With Father's Day fast approaching, give the dinner menu gift that keeps them coming back for more, a huge slab of smokey, tender and delicious beef brisket.  Veggies are good too, though you aren't likely to hear him say 'Man, that broccoli I had on Father's Day was just fantastic'!.  Yes, broccoli is good and great for you, but not really a memory maker like a mother lode of sandwiches, wraps, salads and plates piled high with some succulent beef with all the fixins'.  Everyone wins. Add your favorite barbecue sauce and it's a meal fit for Kings.

I started this mammoth brisket (14 1/2 lbs.) with a dry rub.  I let the brisket hang out for 1 hour, then overnight in the fridge and for about 2 hours at room temperature, before putting it in my smoker.  I used some Cherry wood chips, moistened, in an aluminum pan over charcoal and smoked the protein uncovered at a fairly low temperature (about 220*F) for around 9 hours, transferred it to a long pan, then covered it tightly with heavy duty foil and finished it in a 325* degree oven for another 6 hours. (This can be done overnight, so don't worry about too much commitment) Maintenance is low and the reward is at the apex of a stereo-typically "Man's Meal" for his or their special day.   Everyone will be pleased, especially the host or hostess, because you are free from meal planning for another two to three days.  The brisket freezes well, making a rainy day in the near future, shine bright like a diamond, in all its smoke forward glory.  

My family loves it when I prepare a nice brisket, and having a large one ensures everyone can get their fill. The oohs and ahhs really make me proud and the looks of satisfaction on their faces, makes the time put in well worth it.  I  get to make these a couple of times of year, and they never disappoint!  The pan jus is an added bonus, simply add some low sodium stock before covering and placing in the oven, ensuring a very moist and satisfying outcome.  

Visible smoke ring on Brisket

Brisket after removing foil and resting for 1 hour

For even more Brisket deliciousness, try my Smoky Brisket Mayonnaise!! You can access the recipe by scanning the code below!!

Herbaceous Braised Beef Short Ribs Au Jus

Finding short ribs on sale can be like trying to find a unicorn in a haystack, but this day proved fruitful, with welcoming tender arms.  I made a simple and sumptuous meal by using my trusty Ninja™ Foodi, on pressure cook mode and added some aromatics like celery, onion and garlic.  Fresh sage makes a warm herbal appearance on the end. The beefy reduction is great for crusty bread dipping.
Your hands and mind will be free from worry as you go about the day, the Ninja™ can be set and it will keep your dish warm too. In about an hour and 15 minutes, you will have perfectly supple short ribs with a jus to reduce to your liking.
If using a stovetop, simply use a heavy bottomed pot with a good fitting lid.  The time will swing longer, but you will still be happy with the results.
Beef stock or powdered bouillon is a flavor enhancer and a worthy one.  Be mindful of the sodium in the powdered version however and use sparingly, a little goes a long way.
Roasted or creamy potatoes and green beans make affordable and fantastic sides, plus offset the cost of the short ribs.

Recipe:
2 pkg. about 4 lbs. beef short ribs, rinsed under cool running water
3 stalks celery, strings removed, cut into thirds
1 large onion, quartered
4 cloves garlic, peeled and smashed
Fresh Rosemary, 2 sprigs
1 bay leaf
Olive oil for drizzling
Beef Stock
2 tbsp. unsalted butter, optional
1 tsp. flour, optional, your choice
SPST
Starting on sear/ saute mode, drizzle pot with olive oil, about 2 tsp. and place all aromatics.
Over medium high heat, Cook until fragrant, about 5 minutes.
SPST.
Use pressure cooker according to instructions.
Add ribs to pot and fill with stock halfway of ribs.
Pressure cook for 1 hour and 15 minutes.
Remove ribs and strain off  veggies and return to pot.
Place on sear/saute mode over medium and reduce to desired consistency.
Finish by stirring in butter that has been tossed in the flour.
Cook for an additional 1 minute.
Serve in shallow bowl with crusty bread for dipping or with some hearty sides.


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Oxtail Imposter: My New Favorite Oxtail Stand In

I was at the grocer in Lynchburg, which is about 40 minutes from where I live and ran across these gems and I was most pleased with the results.  I was browsing about in the meats section, when I thought about some oxtails.  They can run rather expensive and I was hoping to catch them on sale.  I actually don't think I've ever seen them on sale, reduced yes, on sale, nope...Anywho, since I get them for special comfort meals, a couple times a year, usually in the cooler months, I decided to pass, for another time when they were more in my head than on my mind.
I noticed the cow neck bones nearby and became intrigued.  I couldn't recall a time that I'd seen them for sale, pork, yes, but not beef.  I figured they would be full of flavor because of the lean to bone ratio and would render a lot of collagen goodness when cooked down to the jus.  Best of all, it was only a fraction of the cost of the oxtail. I said to self, 'What the Hell,  let's give it a go'.
I washed the cow necks in cold water and placed them in my Ninja Foodi on pressure cook mode. I made sure I threw in major aromatics like whole garlic cloves, celery and onion . I also added about 1 cup, mini sweet peppers; red, orange and yellow.   I added a bay leaf as well and some bouillon with water, enough to cover.
I pressure cooked the beefy bones for 1 1/2 hours.  After that, I placed them on sear/saute to render the juices down to a sultry broth, composed mostly of  the broken down veggies.
Once reduced, I was left with an amazingly tender and most delicious oxtail contender. There was an unctuous broth filled with beefy flavor and delight.  This is a dish you can cool and refrigerate, then remove the excess fat that has solidified.  Then you will be left with a hearty dish to consume with nice crusty bread or potatoes if you wish.  I used sandwich bread to envelope the goodness, it was most satisfying. The lush chunks of meat slide easily off the bones, bathed in it's own succulent gravy.
My sisters Bonnie, Hollie and Gayle loved it too!  We now have another comfort food dish for our culinary repertoires.
Cow Neck Bones can really stand in for an amazing and rustic meal, full of flavor and high on delivery.  I guess it's just the Country in me, but I think it's most definitely here to stay in my comfort food rolodex.