Tuesday, November 26, 2013

brisket with wedge salad... 5 hours plus marinating

the goods:
1 can (10.5 ounces) beef consomme'
3/4 cup soy sauce
juice of 1 lemons
3 garlic cloves, chopped
2 teaspoons liquid smoke
3 to 5 pound beef brisket, untrimmed
wedge salad:
1 to 2 heads iceberg lettuce, cored and cut into wedges
2 tomatoes, chopped
bacon bits
homemade ranch dressing:
1/4 teaspoon kosher salt
1 garlic clove, chopped
1 cup real mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
1/4 cup chopped flat-leaf parsley
1 tablespoon chopped fresh chives
2 tablespoons fresh dill
1/2 teaspoon distilled white vinegar
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
1/4 teaspoon paprika
1/2 teaspoon black pepper
dash of hot sauce (optional)
In a large roasting pan, combine the beef consomme', soy sauce, lemon juice, garlic, and liquid smoke. Place the brisket in the pan, fat side up. Ladle some of the liquid on top. Cover with foil and refrigerate 24 to 48 hours. When you're ready to cook, leave foil on and bake in a 300 degree oven for 1 hour per pound. When the meat is fork tender, place it on a cutting board and with a sharp knife, cut away the large slab of fat from the top of the meat. With a large serrated knife, slice it against the grain. Ladle some sauce over the top of the sliced meat to make it extra moist and juicy.
Meanwhile, make the salad dressing: Sprinkle the salt over the garlic and using the side of a knife, scrape them together to form a paste. Add all the dressing ingredients to a bowl. Stir together adjusting the seasonings as necessary. Chill for at least 2 hours before serving. Thin with milk if needed.
Assemble wedge salads as desired and serve topped with a generous amount of dressing.

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