Corned Beef Brisket and the patience of Jo


As always, click to enlarge.

If patience is the only virtue… I’d be virtue-less.

I’m sure you have heard of the biblical story relating to the ‘patience of Job’.

I have so little patience, I have the patience of Jo.    :)

I purchased a Corned Beef Brisket that was ‘pre-spiced’…. I was STOKED, this would be my first attempt at making this dish.

I unwrapped the brisket and EAGERLY read the directions…

 

Direction:

1)  In a large pot, completely cover the brisket in water.

2) Bring water to a boil and simmer for 2.5 – 3 hours.

WHAT??? It was 11:00 AM and I had already promised the brisket to my son, his roommate (Spenser Sydney).

I did what I often do, I improvised.   I have mentioned this before, I will often slice a raw roast into thin pieces and braise in a skillet, pot or grill the meat.

Today was no different.

Here is Spenser Sydney’s picture… he’s a nice guy, if only he was as cool as he thought he was. :)

 

My Directions:

1) Warm Large Pot (with a cover) … preferably with ‘animal fats’,  Even better if the pot has caramelized animal fats like the one below.  FOR THE WIN!

The pot below was used the previous day to braise Big Ole Ground Chuck Burgers…


2) Slice Brisket as thinly as possible and place in the pot/skillet.  Add enough water to cover. 

3) Bring Water to a Boil and let it simmer for 1 hour.   Checking periodically to make sure the pot/skillet has enough water.

4) Once Brisket is simmering, begin boiling vegetables in a few tablespoons of butter and Tony Chachere’s.

5) 60 Minutes later… remove and EAT! :)