Around 3 hours before our dinner time, today, Mrs. Wurtz coms to me and tells me she would like for me to use the piece of brisket we moved to the fridge from the freezer. Not for tomorrow, but, today?! LOL! So, here is the saga of "Brisket Impossible ."
Dinner Plan: Seasoned pressure cooked smoke flavor brisket, and Mrs. Wurtz's surprise side dish - Zucchini/Onion Kugel over spiral noodles, with toasted Naan bread. Served with a couple of bottles of Cabernet Sauvignon (from Aldi). Hey, the Chef needs something to calm his nerves?
Procedure: Take one piece of 1.5 lb. flat, tenderize it with a vengeance, season it with copious amounts of Old Bay Seasoning, sauté the onions in olive oil, braise the brisket, layer the brisket on the onions, drizzle the "Secret Ingredient" over the meat/onions, pressure cook it until falling apart soft . My Ninja took 1 hour on high and then natural depressurization ~ 15 minutes, kugel cooked the same time as the brisket, warm naan bread last 5 mins of cooking Kugel, plate and serve. Serve with Cabernet Sauvignon (from Aldi)
"Tenderize" the meat with a vengeance
Lazy way of seasoning with Old Bay (butcher paper in air fryer pot press and shake) No mess. Excess goes into the broth
Braised Brisket using only olive oil, Old Bay Seasoning *Resting"
Brisket back in pan with sautéed onions.
Added 1/4 tsp of liquid smoke to approx. 1-2 cups of beef stock
Secret Ingredient - Schaschlik Sauce (German Shish Kebab /BBQ Sauce) drizzled over brisket before cooking.
Plated - Brisket, Zucchini/Onion Kugel over noodle and Naan bread. More Schaschlik Sauce.
Left over brisket with BBQ sauce.
Mrs. Wurst Zucchini/Onion Kugel
Dinner Plan: Seasoned pressure cooked smoke flavor brisket, and Mrs. Wurtz's surprise side dish - Zucchini/Onion Kugel over spiral noodles, with toasted Naan bread. Served with a couple of bottles of Cabernet Sauvignon (from Aldi). Hey, the Chef needs something to calm his nerves?
Procedure: Take one piece of 1.5 lb. flat, tenderize it with a vengeance, season it with copious amounts of Old Bay Seasoning, sauté the onions in olive oil, braise the brisket, layer the brisket on the onions, drizzle the "Secret Ingredient" over the meat/onions, pressure cook it until falling apart soft . My Ninja took 1 hour on high and then natural depressurization ~ 15 minutes, kugel cooked the same time as the brisket, warm naan bread last 5 mins of cooking Kugel, plate and serve. Serve with Cabernet Sauvignon (from Aldi)
"Tenderize" the meat with a vengeance
Lazy way of seasoning with Old Bay (butcher paper in air fryer pot press and shake) No mess. Excess goes into the broth
Braised Brisket using only olive oil, Old Bay Seasoning *Resting"
Brisket back in pan with sautéed onions.
Added 1/4 tsp of liquid smoke to approx. 1-2 cups of beef stock
Secret Ingredient - Schaschlik Sauce (German Shish Kebab /BBQ Sauce) drizzled over brisket before cooking.
Plated - Brisket, Zucchini/Onion Kugel over noodle and Naan bread. More Schaschlik Sauce.
Left over brisket with BBQ sauce.
Mrs. Wurst Zucchini/Onion Kugel