Month: July 2015

Ingredients

1 (5 to 6-pound) beef brisket, point cut
1 tablespoon smoked paprika
Kosher salt and freshly ground pepper
1 tablespoon olive oil
1 cup ketchup
2/3 cup cider vinegar
1/4 cup molasses
3 tablespoons brown sugar
1 tablespoon mustard powder
3 tablespoons whisky, plus more for seasoning
10 potato rolls, for serving

Directions

1. Adjust the oven racks to fit a large Dutch oven. preheat the oven to 350F/175C. Rub the brisket with the paprika, 1 tablespoon salt, and 1/2 teaspoon pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the brisket and sear well on all sides, about 10 minutes.

2. Meanwhile, in a small bowl, stir together the ketchup, vinegar, molasses, sugar, mustard powder, 2 teaspoons salt and 1 cup water. Pour the sauce over the brisket.

3. Cover the Dutch oven; transfer to the oven and cook, undisturbed, until the meat is tender, 3 1/2 to 4 hours. Transfer the brisket to a large bowl. Meanwhile, skim excess fat from the sauce in the Dutch oven and bring to a boil over medium heat on the stovetop. Boil until the sauce is thickened (you should have about 2 cups sauce), about 10 minutes. Season with more vinegar, whisky, and salt, if desired.

4. Pull the meat apart into large chunks and stir into about two-thirds of the sauce. Sandwich the meat on the potato rolls. Serve with extra sauce on the side.

The trick to perfect oven-roasted buffalo wings is to steam them first to render out a lot of the fat. Then you cool them to tighten the skin, then you roast them in the oven. Yes, there’s a bit of labor involved, and yes … it’s worth it.

12 whole chicken wings
85g unsalted butter
1/4 cup hot sauce
1/2 teaspoon kosher salt

1. Load a large saucepan with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.

2. Remove the tips of the wings and discard or save for making stock. Using kitchen shears, or a knife, separate the wings at the joint. Place the wings into the steamer basket, cover, reduce the heat to medium and steam for 10 minutes. Remove the wings from the basket and carefully pat dry. Lay the wings out on a cooling rack set in a half sheet pan lined with paper towels and refrigerate for one hour.

3. Heat the oven to 425F/220C.

4. Replace the paper towels (under the cooling rack) with parchment paper. Roast on the middle rack of the oven for 20 minutes. Turn the wings over and cook another 20 minutes or until meat is cooked through and the skin is golden brown.

5. While the chicken is roasting, melt the butter in a small bowl. Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

6. Remove the wings from the oven and transfer to the bowl and toss with the sauce. Serve warm.