When we visited our farmer friend Dick Jensen a few weeks ago for maple tapping, we picked up some of his lovingly raised and delicious grass-fed beef. We blew through the short ribs (I still owe you some posts on those, two ways) but we also bought a brisket with the full intention of having… Read More It’s Not Just for St. Patrick’s | Scratch Corned Beef
This is a seriously regional favorite. So seriously regional that much of Texas won’t even know what these are. Only the folks from San Antonio will smile knowingly and nod their head, saying, “Yes. Puffy tacos. We go way back.” San Antonians love their puffy tacos. So much so that the local minor league baseball… Read More Puffy Tacos | Leftover Brisket Part 3: Son of Braised Brisket
A trip to an Asian market is so heavenly. Those markets are filled to the brim with flavor and inspiration. My favorite Japanese shop is Tensuke Market. It’s where I get my yuzu and some of the most delicious soy sauce ever. It’s where you can pick up really fresh sushi, and carefully crafted bento… Read More Braised Brisket Part Deux | Beef Siomai, Daikon Salad
Sometimes, the heavens align to make my cooking for the week a little easier. Enter the brisket. Such a great cut and so flexible. Sidenote: I’m in serious trouble if Zeus is reading this post, because in the country I was raised, brisket can be prepared one way only. Small exceptions are made one day… Read More Globetrotter | Braised Brisket
Persephone's Kitchen 