Friday, August 11, 2017

I was tempted beyond control last week while putting together my weekly Farmdrop order - on the new products page they offered Smoked Brisket (from one of my favorite local slow growth traditional breed all grass fed cattle farmers)! Well, I just had to have it. So here I am today oven- roasting my first brisket. It needs a long, long, low temp roast then a quiet rest overnight and finally a reheat in the fabulous tangy sauce for dinner tomorrow. (Check Smitten Kitchen for my recipe inspiration.)
'In oven 3 hours, 3 more to go...
more to come -

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