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  1. #11
    Bourbonian of the Year 2006
    Join Date
    Dec 2001
    Location
    Rockland County, NY
    Posts
    1,937

    Re: Charcoal filtering at home

    Empty your fish tank and fill it with bourbon.
    Run the filter.
    Collect Bourbon
    Drink.

  2. #12
    Guru
    Join Date
    May 2003
    Location
    Moscow Mills, MO
    Posts
    2,507

    Re: Charcoal filtering at home

    This is scary, I was thinking the same thing....

    I think brisket plugs from the same brisket must cause a psychic link. Move over Psychic Hotline, here come's Pepcycle's Psychic Brisket Plugs.....

  3. #13
    Bourbonian of the Year 2011
    Join Date
    Sep 2002
    Location
    Toronto, Canada
    Posts
    9,070

    Re: Charcoal filtering at home

    Here is (a propos I am not sure what) an English recipe for brisket.

    Use the flat end mostly (a bit of the larger end is okay).

    Layer top of meat with sliced onion. Some people coat the meat first in flour seasoned with salt and pepper. If you do this, don't overdo the flour and do NOT saute the meat. I do advise the preliminary dousing in flour.

    Over the onion-covered meat, pour about a cup of 1/3rd ale or stout, 1/3rd port or sherry [Bourbon is an option here, but not traditional] and 1/3rd good wine vinegar (or any vinegar). Don't overdo the liquid, this is a braise, not a stew.

    Add salt and pepper to taste if not added earlier. Garlic, etc. is optional. NO green herbs, no nutmeg or that kind of spice, this is an English country recipe and relatively plain. Toy with it too much and it won't taste right.

    Cover with a good-fitting lid. (I use an enamelled oval baking dish, but glass pyrex works too). Bake for a couple of hours or more until fork tender. Don't bake it too high, say, 325 F. I have gone as low as 250 F but if you do that cook longer commensurately. A Funk and Wagnall's helps too.

    You can use half ale and half port but some vinegar added is an improvement. My particular version is exactly the recipe of the famed English food writer Elizabeth David who called the dish charmingly (even though it is not a stew as we know it), "Sussex Stewed Steak".

    I think she said you could throw a couple of large flat dark mushrooms in there as well.

    Top round or a good blade cut can be used instead of brisket, but don't use a cut that is too good, it won't taste right. Also, you need a cut that lies flat, is rectangular more or less, and not too thick, hence the suitability of that part of the beef brisket.

    Bake until fork tender but not overdone.

    Accompaniments: mashed potatos with butter and chives and steamed green vegetables such as brocolli or cabbage or brussel sprouts. Southern-style greens would be ideal. To drink, good ale again or stout, or a good deep red wine, nothing too fancy though.

    Try it, it is good, especially for the fall or winter.

    Gary





 

 

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