Looks mighty good from here.
Printable View
Looks mighty good from here.
For years now on St. Patty's Day we don't have 'corned beef and cabbage' per say; we have Rubin Sandwiches along with steamed cabbage and carrots topped with a sauce made from the liquid that the beef was braised in.
I remove the exterior fat then brown the beef in a little oil before covering with the mixture.
Browned and ready to get going;
Attachment 259583
Liquid added and ready for the oven;
Attachment 259584
After a couple of hours the brisket was drained, thinly sliced and the sandwiches were being assembled. Sauerkraut and Swiss cheese/It doesn't show but I make my own 1000 Island Dressing for this.
Attachment 259585
Buttered and ready to be grilled;
Attachment 259587
Done and the grandkids wanted to eat NOW! And no the sandwiches aren't burnt, it's just a really dark rye bread.
Attachment 259592
I sent the leftovers home and they won't last long.
My ankle still looks more like my thigh but I was able to manage some pizza tonight. These don't look like typical pizza ingredients but they were. It had my duck confit, caramelized onions, roasted garlic, figs, Emmenthaler and Comte cheeses.
Attachment 259601
Attachment 259602
A while back I posted a beef stew and it didn't have much beef. "Where's the beef?" Well I'm hoping to redeem myself with tonight's dinner. Steak in a blazing hot cast iron pan.
I let the steak come to room temp for almost an hour while the baked potatoes were in the oven. When the potatoes were almost done I set the cast iron pan to high and let it get hot for about ten minutes. With the exhaust fan going I salted the bottom of the pan and threw in the meat. 1 minute on the first side, flip, 30 seconds, flip, 30 seconds, flip... for 4 or 5 minutes. Then out of the pan to rest while I got the bread ready. I forgot pictures of the potatoes and bread though.
Attachment 259607Attachment 259608Attachment 259609
Yes sir that is how a steak is cooked :tu