This past Thursday was a full-on day of drear and wet, as the remnants of Tropical Storm Sally moved slowly over the northwest Piedmont of North Carolina. I had awakened before 4 am and toiled through the morning on work stuff and house-related tasks until it felt like a mid-day nap was needed...but which was derailed by the repeated ringing of the phone as recorded telemarketers worked their evil ways. So I got up and got busy with the big meal of the day, served at the old man's hour of 3 pm. On the menu: beef brisket that I'd cooked sous vide a few days before, but finished that afternoon in a low-temperature oven followed by a suitable rest on the counter. I made a hearty and savory gravy sauce from the drippings, also incorporating some bone broth, red wine, Madeira, and a roasted veal demi-glace. All of that meant there was only one starch choice: creamy homemade mashed potatoes. Hoisin-roasted whole green beans brought it all together and it was a fair feast while the rains kept coming.
"Sous Vide Smoked Brisket," from J. Kenji López-Alt, Chief Culinary Consultant of SeriousEats.com. [Published 01 August 2016 / Updated 21 May 2020]
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