Friday, December 26, 2008

Christmas Dinner

If I've said it once I've said it at least three times, steak is over rated. I'll always prefer for a great meal a slow braised meat like the above beef brisket I had above for our Christmas dinner.

A quick braising liquid of sage, thyme, onion, garlic, apple cider vinegar, and water and 4 hours of cooking time is all it takes for this tender and delicious meal. The brisket had a very nice fat cap layer which is a must for a long cooking piece of beef. It allows for the fat to slowly render into the meat as it cooks. A grass fed piece of beef from West Wind Farms doesn't hurt either.

Also pictured a goat cheese and sweet pea risotto and shallot and garlic sauteed green beans.

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