~ Skirt in the Kitchen ~
Rinse and pat-dry with paper towels 1 corned beef brisket; trim excess fat. Sprinkle with freshly ground black pepper on both sides of meat. In 1 tablespoon olive oil and 1 tablespoon unsalted butter, lightly sear over high heat.
When both sides have been seared, coat with Demerara sugar, both sides.
Lay meat, fat side up, on a bed of thick-sliced yellow onions in the bottom of a crock pot. Pour the sear juices over the meat.
In this order of layering the seasonings: Sprinkle the meat doused with it’s sear-juices in the crock pot– ground cinnamon, then freshly chopped rosemary, minced garlic,
this mustard…
Spread it all over… It’s got the mustard seeds, the vinegar, and the rugged flavor that you want in a good deli mustard for this particular kind of meat, for this dish…
Top with Burgers’ Smokehouse brand hickory-smoked ham bits. Add black pepper and fresh savory– related to rosemary and thyme. Savory is peppery.
Lay 1 bay leaf alongside the brisket. Lastly, splash vodka over prepared brisket, allowing to tenderize more and adding the overall touch to the meat and seasonings. Don’t leave it out, necessary– well-worth it. Cover with the lid and slow-cook on low heat for several hours until very tender. Don’t forget to let the meat rest before cutting against the grain for maximum tenderness.
Fennel Fried Radish-Fingerlings
~ Skirt in the Kitchen ~
Slice 1 fennel bulb, including the green parts and “fern” on the stems.
Slice 3 small sweet peppers, 1 yellow onion,
and a medley of fingerling potatoes.
Slice and add radishes– gaining a mild turnip flavor.
Fry in olive oil; season with red pepper flakes, salt and black pepper; the dish, a great combination.
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