Brisket left overs
Posted: Thu Jul 08, 2010 8:27 pm
3/4 pound smoked brisket
12 asparagus tips
6 "baby bella" mushrooms
1/2 yellow onion chopped
1/2 red onion chopped
2 stalks celery chopped
8 brussels sprouts quartered
8 compari tomatoes quartered
1/2 stick unsalted butter
1/2 cup white wine
fresh thyme
fresh grated ginger
4 cloves fresh grated garlic
2 tablespoons honey
1 cup Basmati rice (long grain)
two cups H2O
2 pinches salt
splash EVOO
1 teaspoon corn starch
1/4 cup white wine
The butter, ginger, garlic and some thyme- seasoning.
Add the wine and reduce by 1/2 - 5 to 6 minutes.
Add the Brussels sprouts
Add the onions and celery
Add the Compari and shrooms, reduce heat and cover
H2O to a boil with EVOO and salt, add rice. Bring to boil and simmer (no shit)
Add the brisket and honey - simmer
And add the asparagus to the steaming rice when the H2O reduces below the top of the rice.
Mix the corn starch and 1/4 cup white wine, add to veggie/brisket incrementally to desired thickness.
Plate brisket mix over rice, add steamed asparagus
Sprinkle Feta cheese over the asparagus and EAT!
Just my opinion...good eatin, damn good.