Tag Archives: fall off the bone

it’s still a bit brisk[it] outside…

So for a weekly Sunday supper, the dish started with a beautiful beef brisket that I seasoned with salt and dusted lightly with flour. This hunk of meat went into my cast iron pot to get a beautiful crunchy crust!
Once the brisket was browned, I pulled it out and placed it to the side while two Spanish onions got their own workout in the same pot and sweated it out… as soon as the onions were ready to ‘hit the showers’, the brisket went back into the pot and joined them, along with a bottle of root beer and some homemade BBQ sauce.
With the brisket partially submerged, on went the lid and it was time for a long relaxation period until the meat was tender and fall-off-the-bone[less]!
The brisket was shredded up, tossed back into the pot and mixed with the onions and sauce…
To go along with our shredded brisket ‘burritos’, a side of arroz con crema! Such a simple rice dish to prepare, but the flavor is out of this world… you combine four-five cups of prepared rice, diced poblano peppers [I roast mine on the grill], panfried corn [grilled during the summer months] and one cup of heavy cream. This all is stirred until it starts to ‘thicken’, then in goes shredded monterey jack and cojita cheeses. Lastly chopped cilantro is quickly incorporated and it’s on to eating! [I tend to not add salt… I know I know, but the cheese I feel offers enough]…
Piled high into the center of a light tortilla, dolloped with a hefty helping of homemade coleslaw and then a final tight roll! It was time to bite into this fragrant and tangy ‘burrito’. The flavors burst in our mouths and the coleslaw balanced out the slight heaviness of the brisket; this was just a wonderful Sunday evening dining experience!

at a low simmer…
-R

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pulling out all the stops!

So for a hearty Sunday supper, I decided something cooked low and slow was in order… a succulent pork shoulder caught my eye at the market so the decision was easy… pulled pork draped over a sweet, chunk of cornbread!
Seasoned only with salt, I started by simply browning the pork on all sides in a heavy pot. Once browned, into the pot went two bottles of root beer, along with a bottle of BBQ sauce! I used a pretty large bottle since this was a large hunk of pork shoulder, as well as two bottles of the root beer since I wanted to make sure there was enough liquid to cover about half of the shoulder…
The lid was popped onto the pot, and then into the oven for three hours on 350 degrees [turning the shoulder once halfway through cooking process]… for the last thirty minutes, the lid came off to help concentrate the liquid down and make it almost syrupy!
After everything was finished cooking, it was time to shred! The shredded shoulder was then tossed back into the sauce and stirred until completely coated… [I picked constantly while shredding, but shhhhh!!! don’t tell anyone].
Once it was time to eat, I couldn’t control myself! The flavors were incredible… salty and sweet, slightly spicy and almost gingery. The cornbread played a perfect balance to this whole story and made me want more than seconds [don’t judge!]
This is going to make one hell of a sandwich tomorrow for lunch…

at a low simmer…
-R
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