diff --git a/docs/entrees-beef/beef-brisket-stew/image.png b/docs/entrees-beef/beef-brisket-stew/image.png new file mode 100644 index 0000000..a9ac1c5 Binary files /dev/null and b/docs/entrees-beef/beef-brisket-stew/image.png differ diff --git a/docs/entrees-beef/beef-brisket-stew/index.html b/docs/entrees-beef/beef-brisket-stew/index.html new file mode 100644 index 0000000..37e6125 --- /dev/null +++ b/docs/entrees-beef/beef-brisket-stew/index.html @@ -0,0 +1,148 @@ + + + + + + + + +
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+ +
+

Beef Brisket Stew

+ +
+prep 30 minutes, cook 3 hours
+ +
+
+
× 8 +
+ +
This is a beef brisket stew I invented one day while puttering around the kitchen. The long cook time ensures that the beef is tender enough to pull apart with a fork, while all the rich savory flavors of wine, tomato, and tamari blend perfectly with the beef juices in the pot. +
+
+
+ +
+
+

1

+
+
    +
  • +
    + 6 + tbsp +
    +
    oil, safflower
    +
+
+
Heat the oil in a large dutch oven until shimmering hot. Pre-heat the oven to bake at 225°F. +
+
+
+

2

+
+
    +
  • +
    + 2½ + lb +
    +
    beef brisket
    +
+
+
Truss the brisket so that it forms a compact mass with no loose flaps. Brown all sides in the dutch oven, and put aside on a cutting board. +
+
+
+

3

+
+
    +
  • +
    + 1 + cup +
    +
    onion, yellow (diced)
    +
+
+
Cook the onions in the same oil until soft and translucent. +
+
+
+

4

+
+
    +
  • +
    + ½ + cup +
    +
    wine, marsala
    +
  • +
    + 2 + cup +
    +
    stock, beef
    +
  • +
    + ½ + cup +
    +
    tomato puree
    +
  • +
    + 2 + tbsp +
    +
    tamari
    +
  • +
    + 2 +
    +
    bay leaves
    +
+
+
Add the wine, stock, tomato puree, soy sauce, and bay leaves. Bring to a boil and then reduce the heat to simmer. Add the trussed brisket, cover, and place in the oven to cook slowly over the day (at least 3h). +
+
+
+

5

+
+
    +
  • +
    + 1 + lb +
    +
    potatoes, yukon gold (chopped)
    +
  • +
    + 1 + lb +
    +
    carrots (sliced)
    +
  • +
    + ½ + lb +
    +
    celery (sliced)
    +
+
+
Remove the pot from the oven and increase the temperature to 350°F. Remove the brisket, and set it aside on a large cutting board. Add the vegetables, and bring back to a boil before reducing to a simmer. Shred the beef with a pair of forks and return it to the pot. Return the pot to the oven, uncovered, for at least another 30min. +
+
+
+ +
+
+ +
+ « Back +
+ +

Beef Brisket

+ + +

Beef Brisket Stew

+

Beef Stew with Bacon and Plums

diff --git a/src/entrees-beef/beef-brisket-stew/data.yml b/src/entrees-beef/beef-brisket-stew/data.yml new file mode 100644 index 0000000..2973959 --- /dev/null +++ b/src/entrees-beef/beef-brisket-stew/data.yml @@ -0,0 +1,45 @@ +title: Beef Brisket Stew +timings: + prep: 30 minutes + cook: 3 hours +icons: [gluten-free] +servings: 8 +description: > + This is a beef brisket stew I invented one day while puttering around the kitchen. The long cook + time ensures that the beef is tender enough to pull apart with a fork, while all the rich savory + flavors of wine, tomato, and tamari blend perfectly with the beef juices in the pot. +steps: + - ingredients: + - { amount: 6, unit: tbsp, item: "oil, safflower" } + directions: > + Heat the oil in a large dutch oven until shimmering hot. Pre-heat the oven to bake at 225°F. + - ingredients: + - { amount: 2.5, unit: lb, item: "beef brisket" } + directions: > + Truss the brisket so that it forms a compact mass with no loose flaps. Brown all sides in + the dutch oven, and put aside on a cutting board. + - ingredients: + - { amount: 1, unit: cup, item: "onion, yellow (diced)" } + directions: > + Cook the onions in the same oil until soft and translucent. + - ingredients: + - { amount: 0.5, unit: cup, item: "wine, marsala" } + - { amount: 2, unit: cup, item: "stock, beef" } + - { amount: 0.5, unit: cup, item: "tomato puree" } + - { amount: 2, unit: tbsp, item: "tamari" } + - { amount: 2, item: "bay leaves" } + directions: > + Add the wine, stock, tomato puree, soy sauce, and bay leaves. Bring to a boil and then reduce + the heat to simmer. Add the trussed brisket, cover, and place in the oven to cook slowly over + the day (at least 3h). + - ingredients: + - { amount: 1, unit: lb, item: "potatoes, yukon gold (chopped)" } + - { amount: 1, unit: lb, item: "carrots (sliced)" } + - { amount: 0.5, unit: lb, item: "celery (sliced)" } + directions: > + Remove the pot from the oven and increase the temperature to 350°F. Remove the brisket, and + set it aside on a large cutting board. Add the vegetables, and bring back to a boil before + reducing to a simmer. Shred the beef with a pair of forks and return it to the pot. Return + the pot to the oven, uncovered, for at least another 30min. +credit: + name: Andrew Miner diff --git a/src/entrees-beef/beef-brisket-stew/image.png b/src/entrees-beef/beef-brisket-stew/image.png new file mode 100644 index 0000000..a9ac1c5 Binary files /dev/null and b/src/entrees-beef/beef-brisket-stew/image.png differ