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Add Beef Brisket Stew recipe

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Andrew Miner
2022-05-26 09:27:52 -06:00
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docs/entrees-beef/beef-brisket-stew/image.png
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docs/entrees-beef/beef-brisket-stew/index.html
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<!DOCTYPE html>
<html>
<head>
<link href="../../style2.css" rel="stylesheet" type="text/css" />
<meta charset="UTF-8" />
<meta name="viewport" content="user-scalable=no, width=device-width" />
<body class="recipe" itemscope itemtype="http://schema.org/Recipe">
<section class="header">
<div class="image" style="background-image: url('./image.png')" itemprop="image" src="./image.png"></div>
<div class="about">
<h1 itemprop="name">Beef Brisket Stew</h1>
<div class="timing">
prep <span itemprop="prepTime">30 minutes</span>,&nbsp;cook <span itemprop"cookTime">3 hours</span> </div>
<div class="icons">
<div class="icon gluten-free"></div>
<div class="icon serving"></div>× <span itemprop="recipeYield">8</span>
</div>
<div class="description" itemprop="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.
</div>
</div>
</section>
<section class="instructions">
<div class="step">
<h3>1</h3>
<div class="ingredients">
<ul>
<li itemprop="recipeIngredient">
<div class="amount">
6
tbsp
</div>
<div class="item">oil, safflower</div>
</ul>
</div>
<div class="detail" itemprop="recipeInstructions">Heat the oil in a large dutch oven until shimmering hot. Pre-heat the oven to bake at 225°F.
</div>
</div>
<div class="step">
<h3>2</h3>
<div class="ingredients">
<ul>
<li itemprop="recipeIngredient">
<div class="amount">
2½
lb
</div>
<div class="item">beef brisket</div>
</ul>
</div>
<div class="detail" itemprop="recipeInstructions">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.
</div>
</div>
<div class="step">
<h3>3</h3>
<div class="ingredients">
<ul>
<li itemprop="recipeIngredient">
<div class="amount">
1
cup
</div>
<div class="item">onion, yellow (diced)</div>
</ul>
</div>
<div class="detail" itemprop="recipeInstructions">Cook the onions in the same oil until soft and translucent.
</div>
</div>
<div class="step">
<h3>4</h3>
<div class="ingredients">
<ul>
<li itemprop="recipeIngredient">
<div class="amount">
½
cup
</div>
<div class="item">wine, marsala</div>
<li itemprop="recipeIngredient">
<div class="amount">
2
cup
</div>
<div class="item">stock, beef</div>
<li itemprop="recipeIngredient">
<div class="amount">
½
cup
</div>
<div class="item">tomato puree</div>
<li itemprop="recipeIngredient">
<div class="amount">
2
tbsp
</div>
<div class="item">tamari</div>
<li itemprop="recipeIngredient">
<div class="amount">
2
</div>
<div class="item">bay leaves</div>
</ul>
</div>
<div class="detail" itemprop="recipeInstructions">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).
</div>
</div>
<div class="step">
<h3>5</h3>
<div class="ingredients">
<ul>
<li itemprop="recipeIngredient">
<div class="amount">
1
lb
</div>
<div class="item">potatoes, yukon gold (chopped)</div>
<li itemprop="recipeIngredient">
<div class="amount">
1
lb
</div>
<div class="item">carrots (sliced)</div>
<li itemprop="recipeIngredient">
<div class="amount">
½
lb
</div>
<div class="item">celery (sliced)</div>
</ul>
</div>
<div class="detail" itemprop="recipeInstructions">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.
</div>
</div>
</section>
<section class="credits">
<span itemprop="author">Andrew Miner</span> </section>
<section class="navigation">
<a href="../..">« Back</a>
</section>
</body>
</html
docs/index.html
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<img src="entrees-beef/beef-brisket/image.png" /> <img src="entrees-beef/beef-brisket/image.png" />
<p>Beef Brisket</p> <p>Beef Brisket</p>
</a> </a>
<a href="entrees-beef/beef-brisket-stew">
<img src="entrees-beef/beef-brisket-stew/image.png" />
<p>Beef Brisket Stew</p>
</a>
<a href="entrees-beef/beef-stew-with-bacon-and-plums"> <a href="entrees-beef/beef-stew-with-bacon-and-plums">
<img src="entrees-beef/beef-stew-with-bacon-and-plums/image.png" /> <img src="entrees-beef/beef-stew-with-bacon-and-plums/image.png" />
<p>Beef Stew with Bacon and Plums</p> <p>Beef Stew with Bacon and Plums</p>
src/entrees-beef/beef-brisket-stew/data.yml
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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
src/entrees-beef/beef-brisket-stew/image.png
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