Sunday Gravy with yeah right: Season Finale. Slow cooked brisket, latkes and applesauce. Oy vey!

laserguru

laserguru

yeah right is a lifelong Vikings fan. He is into self denial and still harbors hope. Loves to cook, read and drink. But he doesn’t plate.
laserguru

Howdy everyone and happy last weekend without football for many, many months. Shit yes!

It is on this note that I have decided that today’s Sunday Gravy will be the last official Sunday Gravy until the Sunday before the Super Bowl. Now now, stop with the tears and the rending of garments. I do plan on posting through out the season I just haven’t come up with a structure for it yet. There is no sense trying to post on Sunday during the season and try to compete with football. Uh-Uh. Not going to even try. I was thinking about maybe posting on Saturdays and doing a quick Vikings game preview and maybe some tailgate/Sunday grilling suggestions. A couple of you mentioned maybe continuing Sunday Gravy but post during a slower time in the middle of the week and I might try that too. Basically what I’m saying is, I plan on having my ass planted in front of the television every Sunday for the next few months just like all of you and I won’t have the time nor the inclination to do one of these when the games are on. I may have mentioned before that these posts are somewhat time consuming to do. I am actually in the kitchen making these dishes while at the same time writing the posts, testing the recipes, taking the pictures and trying to make a few dick jokes at the same time. Shit ain’t easy. I do really enjoy doing them and I’ve been really happy with the commentistary (?) and the feedback from all of you.

Which brings us to this. I am going to break out the big fucking guns for you today. I have shared many of my favorites with you over the last few months but I’m pretty sure this dish gets the most “holy fucks per bite” (actual unit of measurement) of any dish I make. This baby rates from a “medium” to a more “advanced” difficulty mostly because of the time involved. It’s something anyone can do but it’s two days worth of work and the cost of the meat ain’t cheap. I do this only a couple of times a year but sweet Sonny Jesus is it tasty. This should be prepared for a family gathering or special occasion or whenever you want to impress the ever loving fuck out of someone. Today I’m having some of the family over. Two of my brothers, daughter #1, son-in-law and the two grand daughters. I actively recruited some help on the side dishes which freed me up to do the main dish. Daughter One is doing the apple sauce while Brother Two is doing the latkes and I’m doing the brisket. Part of the reason for the get together is for my daughter, son-in-law and grand babies to say good bye to Granddaddy for a few months because they know that during football season I am completely out to fucking lunch. Oh, I’ll see them during the holidays of course but my Sundays are fucking booked!

Slow Roasted Brisket:

I am not Jewish. I will put that out there right away just on the off chance I break the kosher laws during this preparation. I don’t want to piss anybody off. I had a good friend a few years ago who was Jewish and she made the most delicious brisket. It was great because we used to play poker with her and her husband every month and she always had brisket on hand. I think she used a jelly or preserve of some kind in hers because it had a sweet, fruit type taste that worked really well. I’m going straight up savory for mine. I tried a couple of basic recipes and stole an idea here and there and after several attempts I arrived with this. I am more than happy with these results.

1 5 pound brisket, trimmed.

3 tablespoons canola oil

3 large onions, roughly chopped

5 cloves of garlic, minced

3-4 cups of beef stock (you can use the stuff from the store, it’s OK)

1/2 cup of red wine, I’m using a Kendall Jackson Cabernet Sauvignon today.

1 tablespoon tomato paste.

1/2 tablespoon smoked Spanish paprika

1 teaspoon of salt

1 teaspoon of freshly ground black pepper.

Let’s get this out of the way first: brisket is fatty as all hell, there’s no way around that. I do a pretty fair trim of the fat before getting started but don’t worry there will be a couple of more occasions to trim later. I don’t know if you caught the mention up top but this recipes take two days. TWO DAYS! We can and will trim again.

Heat your oven to 375. Place a large dutch oven with 1 tablespoon of oil into the preheated oven for ten minutes. Salt and pepper the brisket well and after the ten minutes are up place the seasoned brisket into the hot pan. Cook uncovered for 30 minutes. While the brisket is cooking start sauteing the onions, yes all of them, in the remaining two tablespoons of oil. Get them a light brown color and cook for about 20-25 minutes. We want these caramelized and a nice rich golden color. When the onions have sauteed, add in the paprika, garlic, salt, pepper and tomato paste. Cook for about a minute until the tomato paste has been incorporated into the onion mixture. Now add in the wine and 3 cups of the beef stock and bring to a gentle boil. Remove the brisket from the oven, reduce the heat to 350 and ladle the onion mixture all over the brisket. Quick safety note, there is a strong burn potential with this baby because you are moving around big hot pans with molten substances in them while taking them in and out of the oven. Did I tell you this because I burned my finger during this stage? Yes, yes I did dammit. It’s also why I have an aloe plant growing on my balcony. Cover the baking dish with a lid that is partially askew and cook in the 350 oven for 3 1/2 – 4 hours. You will baste the brisket every hour or so and make sure the liquid level doesn’t get too low, if it does add more beef stock.

After enduring up to four hours of outright olfactory torture you can now remove the brisket from the oven. But you don’t get to eat it! HA! Not until tomorrow. Let it cool for an hour, remove the brisket from the pan while scraping the onion mixture off of the brisket and back into the pan. Wrap the brisket up in aluminum foil and refrigerate overnight. Take the leftover onion, fat, juice mixture and place into a covered dish and also refrigerate overnight.

Drink many adult beverages, watch some games, drink some more, play some air guitar and get some sleep.

clock (1)

 

Next day preheat the oven to 350. Remove the brisket from the foil and trim as needed. If you’ve worked with brisket before you know that it’s separated into two parts, the lower part or the “flat” is the leaner denser part while the top part or “cap” or “point” is a little fattier and a little more flavorful. If you wanted to just slice the whole thing straight thru both parts you certainly could or if you want to separate the two sections down the middle you could do that too. This will also give you a chance to trim more if you would like. Don’t remove all of the fat! Fat is a delicious flavor. Slice thick or thin depending on preference, I would do some thicker some thin and figure out which you prefer when you are done. Slice up all of the brisket. Put the slices back into the dutch oven that you probably just finished washing.

Remove the onion mixture from the fridge and skim off the fat. It will be right around this moment when you will realize that you spent an entire day cooking something that is roughly 20% fat. You can high five yourself now. Once you removed the fat from the mixture add enough beef stock, if you have any left over or even some water to equal about 3-4 cups. Pour the mixture into a blender and blend until smooth. Heat this newly created onion gravy up in a saucepan until bubbly and pour over the brisket slices. Put the entire thing back into the oven and cook for about 45 minutes.

Hey! You can have some now.

 

brisket

Potato latkes:

3 large russet potatoes peeled

1 medium onion

2-3 eggs slightly beaten

2-3 tablespoons flour (or matzo meal for authenticity)

salt

pepper

oil for cooking, we will use a mix of melted butter and olive oil

latkes

 

Place a bowl on the counter and grab your grater, using the larger opening on the grater grate a potato over the bowl, grate part of the onion, grate another potato, grate a little more onion, grate the last potato and the last of the onion. Get another bowl and a paper towel and press out the excess liquid from the potato onion mixture into the other bowl. Let that liquid stand for a couple of minutes and carefully pour out the liquid at the top of the bowl and try to keep the sticky potato starch at the bottom of the bowl, add this back into the potato mixture along with the eggs and the flour. I want to explain the vagueness with the 2-3 eggs, 2-3 tablespoons of flour. The recipe isn’t hard and fast and guaranteed. Some times you will add another egg, sometimes you may need a little more flower. The guide line is not too thick not too thin. How is that for fucking vague? Just try it a few times and see for yourself. Once you’ve added the proper amounts of egg and flour, mix the ingredients together and let rest. You can even make a day in advance if you want. When ready to go, heat up some oil in a skillet and make some damn pancakes. The burning question I’m sure is driving everyone insane is; what is the difference between a latke and a potato pancake? Not a goddamn thing! Just the language used. Cook the latkes about 3-4 minutes per side until golden brown and delicious. Cover the cooked latkes with a paper towel. If you are making a bunch you can keep these warm in a 200 degree oven until they are all done. Serve with applesauce and/or sour cream.

Applesauce: in Daughter One’s own words

7 gala apples (6 peeled, 1 skin on)
2 golden delicious (1 peeled, 1 skin) Roughly chopped, into a pot with
splash lemon juice,
pinch salt,  pinch nutmeg,
double pinch cinnamon.
Water to barely cover.
Boil for 30 minutes, stirring often.
cooking apples
Drain into heatsafe bowl. Blend (following safety instructions for blending hot things) with some of the reserved liquid. Put the sauce back into the pot. Pour off most of the extra liquid leaving the spices.
apple cider
Return the remaining liquid with settled spices back in with the sauce. Reheat for a little bit to dry out the sauce a tiny bit.
Cool and store.
apple sauce
Thanks for the assist sweetheart.
So how this shit breaks down is this: Put a couple of them latkes on your plate, grab a side of applesauce to go along with the latkes and get some slices of brisket on the plate too, ladle some of that onion gravy over the brisket and feel free to slop a little on to the latkes too. This is going to make you, I can’t even, This is just ridiculously insanely delicious. You need to pace yourself and keep track of your consumption because you could easily destroy this entire thing single-handedly and live to regret it, a little. My son-in-law is not only a home brewer he owns a beer supply place (South Bay Brewing Supply Company in Torrance, CA) and he brought over a few growlers of his recent IPA and it’s goddamn delicious too.
I hope these posts have given you some recipes to work with, maybe they’ve given you some inspiration or at the very least maybe they opened your mind to trying some new things. I’ve enjoyed the hell out of doing these for you and I can’t wait until we return during the bye week prior to the Super Bowl. And since this is the season finale I wanted to bring you guys this particular recipe so we can all go out in a blaze of glory.
SKOL Vikings!
laserguru
laserguru
yeah right is a lifelong Vikings fan. He is into self denial and still harbors hope. Loves to cook, read and drink. But he doesn't plate.
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make it snowMarc Trestmans Windowless VanWCSfmwarnerballsofsteelandfury Recent comment authors
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Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

I got to the Vice City Soundtrack.

makeitsnowondem

Replies work?

makeitsnowondem

Replies work!

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

I should take my stupid cord away from my cords from across my room because I faceplanted on Tues.I faceplanted, it was for a Netflix show I was watching though. Fix our top vs convo levels

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

Ok, really last one

https://www.youtube.com/watch?v=dQw4w9WgXcQ

…. listen to my other shitty ones before I was born or just after

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

https://www.youtube.com/watch?v=9aofoBrFNdg Ok, not going deep but it is 80’s night

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

scroll. scroll. scroll ROOOXXANNNE

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

Again blame WCS

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van
Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

*EDIT* no “ie”

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

My little sister got her nickname from Stevie Nicks unless you ask my parents where they got the nickname Stevi (no i), they gave me one other reference one time but could never tell me where they got it for a girl other that when I had no way of checking it out

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

OK WCS you hit on some good movies. We/I need better

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

Oh, sure you show up now to interrupt my comment about my pup Mr. Autodraft

New comment system seems to eat anything you were typing

WCS

WCS

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

Everyone loves this song
https://www.youtube.com/watch?v=ygfA1A45tn8

This is better https://www.youtube.com/watch?v=UtPvZ-bEm6U

I am dropping you to song 5 of peoples favs on this album, I am a big fan

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

I am drunk for the first time in days, my followup will be incrediably 90’s. Music or Pics.

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

Yeah, I was out for 30 min. I got nothing

h
ttp://41.media.tumblr.com/064d37dbeb8514db661d89c37a4410b0/tumblr_ntnm2jY62N1sukn3wo1_1280.jpg

WhyEaglesWhy

Ah, brisket. Thanks a bunch for all these recipes, yeah right. I’ve made the carne asada and the chili, and both were tops. I may try to post a recipe or two this season. I have a few you might enjoy.

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

Have people do it Saturday at like 4 (anytime) so they can do it too

ballsofsteelandfury

@yeah right – I’m still awake and I’m hoping I can reply directly to you soon.

Love the James!

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

Will this recipe work without eggs? I am asking because I live with someone that will die if eggs touch anything and after reading through it it sounds pretty great.

Marc Trestmans Windowless Van
Marc Trestmans Windowless Van

There is no reply button and the post button is at the bottom, what is this hell?

/Also if anyone cared in my absence (I played 1 single game of Civ5) I am completely fine cognitively and my head wound is gone.

//I still have to kill the Greeks, can’t get a diplomatic victory with them on the board

///I have a Great Engineer and I science/cultured pumped early. I can culturally win at any turn. I will take them out with stealth bombers and tanks while they might have Infantry

Brick Meathook
Brick Meathook

That looks awful.

BrettFavresColonoscopy

Jew protip: make your latkes taste even better by adding melted cinnamon red hots to your applesauce. You’re welcome.

sunrisesunrise

Quite impressive. I’ve been to two bbqs today. One was for family, burgers and dogs. The other was a rib competition. Even after all that food, reading this makes me hungry for more.

ballsofsteelandfury

I’m seriously bummed that the Sunday Gravy will take a break, but it’s understandable. Plus, it will give me time to actually make these. Great job! Thanks for doing these!

Horatio Cornblower

This would be better if I didn’t just come back from a Labor Day BBQ that involved WAY too much roast pork and smoked jalapeno poppers.

As it is it’s just making my stomach hurt. But two thumbs up for the posts during the off-season. Good stuff all the way around.

Warthog

Beautiful season finale. This is why brisket is for mischpoke, too much effort for strangers.

Bloody Lethal
Bloody Lethal

I love this segment and I love your choices so far. Now if only I can make some of these.