A couple of years ago I was searching "Da Google" for a way to make some home made corned beef when I discovered the incredible "Amazingribs.com"... This ignited a fascination with this fabulous reference to meat mecca.
Today, in preparation for some birthday celebration Reubens with French Onion soup, I find myself back at the beginning!
Meathead's Pickling spices, good brisket from Double DD Meats (tip jar = boob job fund...) brined for a week, simmered as advised, chilled and sliced (with some trimmings for hash!) ready to make into "Rockin' Reuben Sandwiches" - local artisan marbled rye bread, swiss, homemade Russian dressing and sauerkraut marinated in mayo...
Two days worth of beef bone stock in the pressure cooker (hint: Make the second batch of stock with freshly roasted bones, oxtails, shortribs & aromatics - WITH THE FIRST BATCH OF STOCK INSTEAD OF WATER!) and Spanish onions slowly caramelized for about 3 hours...
THANK YOU MEATHEAD! You have opened up a whole new chapter in my gustatorial existence!
l'chaim to you all!
Today, in preparation for some birthday celebration Reubens with French Onion soup, I find myself back at the beginning!
Meathead's Pickling spices, good brisket from Double DD Meats (tip jar = boob job fund...) brined for a week, simmered as advised, chilled and sliced (with some trimmings for hash!) ready to make into "Rockin' Reuben Sandwiches" - local artisan marbled rye bread, swiss, homemade Russian dressing and sauerkraut marinated in mayo...
Two days worth of beef bone stock in the pressure cooker (hint: Make the second batch of stock with freshly roasted bones, oxtails, shortribs & aromatics - WITH THE FIRST BATCH OF STOCK INSTEAD OF WATER!) and Spanish onions slowly caramelized for about 3 hours...
THANK YOU MEATHEAD! You have opened up a whole new chapter in my gustatorial existence!
l'chaim to you all!
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