Feaster happens when the third season of Game of Thrones premiers on Easter Sunday and you prepare a huge, meaty meal to celebrate just like they do in Westeros. Our feast: Brisket with potato piccalilli salad.
The brisket preparation was pretty easy because it's so similar to a lot of the other recipes we've tackled over the last few months. Actually, to be honest, I don't remember that much about it...
We seasoned it, browned it, and added a bunch of aromatic veggies and spices to it.
Incidentally, have you ever wondered what the inside of nutmeg looks like?
Then we added a lot of water and, let me tell you, we got a stew goin' on - Carl Weathers style.
The brisket went into the oven for about 4 hours and came out super tender, but Gordon said it had to rest for 20 minutes before we could slice it (and we know from years of watching Hell's Kitchen that meat starts to lose all its flavor as soon as you cut into it).
So we made the potato salad.
I'm still not sure what piccalilli means, but we combined potatoes, cauliflower, green beans, carrots, shallots and green onions and dressed it with home-made honey mustard vinaigrette.
Finally it came time to slice and serve the brisket. Droooooool.
Partially because of the food, and partially because of the show, this was an enjoyable meal. I can't remember eating brisket since I was a kid and tonight it tasted a lot like corned beef - not that that's a bad thing. And it made for excellent sandwiches the next day!
Stay tuned because bacon is coming up next.
The brisket preparation was pretty easy because it's so similar to a lot of the other recipes we've tackled over the last few months. Actually, to be honest, I don't remember that much about it...
We seasoned it, browned it, and added a bunch of aromatic veggies and spices to it.
Incidentally, have you ever wondered what the inside of nutmeg looks like?
Then we added a lot of water and, let me tell you, we got a stew goin' on - Carl Weathers style.
The brisket went into the oven for about 4 hours and came out super tender, but Gordon said it had to rest for 20 minutes before we could slice it (and we know from years of watching Hell's Kitchen that meat starts to lose all its flavor as soon as you cut into it).
So we made the potato salad.
I'm still not sure what piccalilli means, but we combined potatoes, cauliflower, green beans, carrots, shallots and green onions and dressed it with home-made honey mustard vinaigrette.
Finally it came time to slice and serve the brisket. Droooooool.
Partially because of the food, and partially because of the show, this was an enjoyable meal. I can't remember eating brisket since I was a kid and tonight it tasted a lot like corned beef - not that that's a bad thing. And it made for excellent sandwiches the next day!
Stay tuned because bacon is coming up next.
The stewing pot looks familiar
ReplyDeleteYeah, it seems like we use that thing at least once a week now. Thanks!!!
Delete