Recipes

[forrestwolf]

I was watching Chef John Besh on PBS today, and though I generally do not like his show, I thought both of the recipes looked very good (minus the celery for me) and thought I would share. I will put in the link for the picture of the smothered cabbage as well.........

Photo courtesy Andrews McMeel Publishing

From "My New Orleans" by John Besh/Andrews McMeel Publishing (Reprinted with permission)

2 tablespoons rendered bacon fat

2 heads cabbage

2 onions, diced large

1 pound pickled pork meat

1 pound andouille sausage, sliced into 2-3 inch links

1 stalk celery

2 cloves garlic

1 bay leaf

Salt and pepper

In a large heavy-gauge pot over medium high heat, cook cabbage and onions with the bacon fat.

Add the pickled pork meat, andouille sausage, celery, garlic and bay leaves; cook 5 minutes while stirring.

Cover the cabbage with water, bring it to a boil before lowering the heat to a simmer and slowly cook until it's tender, about 1 to 1-1/2 hours. Add salt and pepper and serve.

Slow-Cooked Beef Brisket

Chef John Besh notes in “My New Orleans: The Cookbook” (Andrews McMeel, $45) to make sure that the meat is nearly covered by the broth as it cooks. “If your pot is too large, this might not happen, but all you have to do is add a bit more stock or water and continue cooking with the pot slightly uncovered, so the liquid will reduce at a faster pace,” he writes.

Makes 8 servings

1 4-5 pound beef brisket

Salt and freshly ground black pepper

2 tablespoons olive oil

2 cups pearl onions, peeled

1 stalk celery, diced

1 large carrot, diced

3 cloves garlic, minced

1 branch fresh rosemary

11/2 quarts chicken stock

1 pound small red potatoes, peeled

1 pound baby turnips, peeled

1/2 pound fresh wild mushrooms (or 1/2 cup dried)

Season brisket on both sides with salt and pepper. Heat olive oil in a large cast iron pot with a lid over high heat and sear brisket on both sides.

Add onions, celery, carrot, garlic, rosemary, thyme and chicken stock. Bring stock to a boil, then reduce heat to low; cover, and simmer 1?1/2 hours.

Turn brisket over. Add potatoes, turnips and mushrooms. Cover and cook until brisket is tender, about another hour. Remove pot from heat. Transfer meat to a cutting board and slice it against the grain. Arrange meat and vegetables on a platter.

Use a large spoon to skim fat from the surface of the broth in the pot. Season broth with salt and pepper, and spoon it over the meat and vegetables.

http://www.nola.com/food/index.ssf/2011/03/post_66.html