First things first: Happy Easter and Happy Passover.
I hope everyone is eating a lot, enjoying the long weekend, and feeling the first waves of Spring rolling in. I think I can say with confidence that we're all very ready for Spring.
I'm ready for growing grass, jean jackets, daffodils, and for the love of god, a little sunshine.
So as to not overwhelm you guys, I'm going to break this post into parts.
Part 1: Merry wishes.
Part 2: The food. (Commencing now...)
Part 3: The house. (To follow...)
In celebration of Passover, John and I have been cooking up a storm. John found this unbelievable barbecued brisket recipe and it's literally changed my relationship with brisket. You have to make this. Not just for passover. As John's grandfather used to say, "Take this brisket for everyday." It's crazy delicious.
The recipe is from the guy at Serious Eats (if you don't know this guy, check out his website. He's a master...) John followed the recipe (almost) to a T, and the results were tremendous. The only difference is that we didn't let the brisket sit overnight before serving, because we just didn't have the time. (Or, more specifically, we didn't read the recipe in advance, so we didn't know we were supposed to make it the night before. Oops.)
First Recipe: Braised Brisket in Apricot-Cranberry Sauce
- For the Rub:
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons dark brown sugar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon hot paprika
- 1/4 teaspoon mustard powder
- For the Brisket:
- 2 tablespoons canola oil
- 1 whole point-cut (also sold as "second cut") brisket, about 3 to 4 pounds total, fat cap trimmed to 1/8-inch
- 1 1/2 cups finely sliced shallots (2 to 3 large shallots)
- 4 medium cloves garlic, crushed
- 1 tablespoon tomato paste
- 1 cup beef broth
- 1 (15-ounce) can tomato sauce
- 1/2 cup apricot preserves
- 1/2 cup cranberry sauce
- 1/3 cup dried cranberries
- 1/3 cup roughly chopped dried apricots
- 1/4 cup dark brown sugar
- 2 tablespoons molasses
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce