Remove brisket from oven and reduce oven temperature to 300°F.
Meanwhile, heat bacon fat in a large, heavy ovenproof pot over medium heat. Add onions; season with salt and cook, stirring often, until deep golden brown, 8 – 10 minutes. Reduce heat to medium-low, add flour, and cook, stirring often, until mixture smells nutty, about 4 minutes. Add bay leaf, ale, and stock. Bring to a simmer. Add brisket, cover, and transfer to oven. Braise, turning every 30 minutes, until fork-tender, three – four hours. Discard bay leaf.
Transfer brisket to a cutting board and let rest at least 20 minutes.
If braising liquid is thin, bring to a boil, reduce, and simmer, skimming surface as needed, until thick enough to coat a spoon. Season with salt, if needed. Slice brisket against the grain. Serve with braising liquid.
DO AHEAD: Brisket can be braised two days ahead. Cover and chill in braising liquid.
Beef Stock September 2009 - Lobel’s Meat Bible
Beef, veal, and pork bones are hard to come by, so ask your butcher to save any he removes for you. Take them home and freeze them for later use in stock. These days, the scarcest of beef products has to be the bones! In the old days, the butcher had plenty of bones to spare, but today’s precut meat means fewer bones at the retail level.
4 Tablespoons olive or vegetable oil 4 pounds meaty beef bones, such as ribs, shin, neck, or tail 16 cups cold water
1 onion, peeled and quartered 1 carrot, peeled 1 rib celery 2 large cloves garlic, crushed 2 sprigs fresh thyme 1 bay leaf
1/2 teaspoon salt
In a 10-quart pot, heat the oil over medium- high heat and cook beef bones, in two batches if necessary, until very deeply browned on all sides, including the meaty edges of ribs, for 6 to 8 minutes per side. Reduce the heat if they threaten to burn. Remove the beef to a plate and pour off the oil in the pot.
Return the pot to medium-high heat and add the water, scraping the bottom of the pot to loosen any browned bits. Return the beef bones, and any accumulated juices, and bring to a simmer. As it comes to a simmer, skim off any impurities that rise to the surface with a ladle or large spoon.
Add the onion, carrot, celery, garlic, thyme, bay leaf, and salt. Cook uncovered, at the barest possible simmer, with just a few bubbles breaking the surface, stirring occasionally, for 2-1/2 hours.
Remove from the heat and let the stock rest for 15 minutes. Strain stock through a large fine-mesh strainer or a colander double- lined with damp cheesecloth into a large bowl.
Fill a larger bowl or the sink with ice and water and nest the bowl of stock in it. Stir regularly until the stock has cooled. Transfer the cooled stock to airtight containers, and refrigerate for up to three days or freeze for up to three months.
Grilled Marinated London Broil
Yield: Serves 6 4 large garlic cloves, minced 4 Tablespoons balsamic vinegar 4 Tablespoons fresh lemon juice 3 Tablespoons Dijon mustard 1-1/2 Tablespoons Worcestershire sauce 1 Tablespoon soy sauce
1 teaspoon dried oregano, crumbled 1 teaspoon dried basil, crumbled 1 teaspoon dried thyme, crumbled 1/2 teaspoon dried hot red pepper flakes 2/3 cup olive oil
2 to 2-1/2 pound London Broil Make marinade:
In a bowl, whisk together marinade ingredients until combined well. Put London Broil in a large re-sealable plastic bag and pour marinade over it. Seal bag, pressing out excess air, and set in a shallow dish. Marinate meat, chilled, turning bag once or twice, overnight.
Grill meat, marinade discarded, on an oiled rack set about 4 inches over glowing coals, turning each once, 9 to 10 minutes on each side, or until it registers 135°F. to 140°F., on a meat thermometer for medium-rare meat. (Alternatively, meat may be broiled.) Transfer meat to a cutting board and let stand 10 minutes. Cut meat diagonally across the grain into thin slices.
46 TEXAS LONGHORN JOURNAL i APRIL 2017
Bon Appetit! Laureen
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