Subj : Brisket
To : Ruth Haffly
From : Dale Shipp
Date : Thu Sep 22 2022 01:09:00
-=> On 09-20-22 15:23, Ruth Haffly <=-
-=> spoke to Shawn Highfield about Prices <=-
RH> Sounds good, we've got a brisket on the smoker right now. Got it on a
RH> good mark down the other day as it was approaching the last day of
RH> sale.
It used to be that the Giant stores in Columbia area would have a summer
sale on brisket. Full brisket price was under $3.00 per pound. We took
advantage of that more than once. Then one one day near the end of the
posted sale, almost all of the Giant stores said they were out of them.
We went to one store asking for the sale price on brisket and showed him
the advertisement. He went back into the depths of the meat market and
came out with a brisket that he marked at $2.79 for us. It was a lot
smaller than the full briskets we had gotten before. We then realized
that it was the flat part only which were marked at $9 or more in the
stores. We did not have that end part which has a fat part of two
inches in the middle. That was a pretty good deal. Plus it was good
eating as well.
3 tb Fat or oil
1 md Onion, chopped
4 Cloves garlic, chopped
1 lg Bell pepper (green or red,
-no matter), chopped
1 lb Pork, cubed (shoulder is
-good )
3 tb Good Hungarian paprika
1 ts Salt
-black pepper to taste
1 c Stewed tomatoes, with liquid
-OR
1 1/2 c Chopped fresh tomatoes
Heat fat in Dutch oven, add onion, garlic, and bell pepper.
Stir and cook over medium heat just until onion is amber but
not browned. Add pork and stir about, it is not necessary
to brown the meat. Add paprika, salt, black pepper and stir
to coat the meat with the paprika. With the lid off and without
adding any more liquid, stir and simmer the pork (Gundel says
this should be almost like "dry frying" the meat, but with the
onion and stuff in there, it is still a low braise. After about
ten minutes or so, add the tomatoes, stir, and cover. Simmer
until meat is tender, stirring occasionally.
Daves notes:
1. Get good Hungarian paprika, not that crappy red
dust that McCormick and Durkee and the Dollar Store sell.
2. This isn't "real" porkolt because in the real recipe, the
bell peppers are added near the end so they are just barely
wilted. I hate peppers like that, so I add them at the
beginning to cook into the sauce.
3. I like to take the cover off the pan for the last half hour
or so to let the liquid in the pot simmer down to a thickened
gravy, then eat the porkolt with a nice crusty bread to dip
into the gravy.
4. Good with potatoes, rice, or noodles. We usually have it
with rice because we usually have everything with rice. [g]
From: Dave Sacerdote Date: 08-18-06
Cooking
MMMMM
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