Author: emily (Page 13 of 20)

Juicy and full of flavor, when properly cooked brisket is tender and delicious and lends itself to a wide variety of sauces and seasonings. This version, which relies on New Mexico chiles for its rich, tangy taste, is mildly piquant and can be enjoyed by all family members. If you prefer a spicier version, add 1 to 2 finely chopped jalapeño peppers, along with the green bell peppers. We like to serve this over piping hot mashed potatoes.

Southwestern Brisket

Makes 8 Servings

Preheat the oven to 325°F

Ingredients:

2                    dried mild New Mexico Chile peppers (See tips below)

2 cups            boiling water

1⁄2 cup           beef broth     

1⁄4 cup           red wine vinegar     

2                    onions, quartered   

6                    stalks celery, cut into 3-inch lengths

2                    green bell peppers, seeded and quartered

6                    cloves garlic 

1 tbsp             oil       

4 lbs               double beef brisket, trimmed         

1 tbsp             dry mustard  

1 tbsp             dried oregano          

1 tbsp             cracked black peppercorns           

2 tsp               ground cumin (see tips below) 

1 tsp               salt     

1⁄4 cup           all-purpose flour      

1 can(28 oz) diced tomatoes,drained

1⁄2 cup           packed brown sugar           

4                     bay leaves    

1⁄2 cup           finely chopped parsley      

1.         In a heatproof bowl, soak dried chile peppers in boiling water for 30 minutes, weighing down with a cup to ensure they remain submerged. Drain, discarding soaking liquid and stems. Transfer to work bowl fitted with metal blade. Add beef broth and vinegar (see Tips, left). Purée and set aside.

2.         In clean work bowl fitted with metal blade, pulse onions, celery, bell peppers and garlic until finely chopped, about 30 times, stopping and scraping down sides of the bowl once or twice. Transfer to a bowl. (See tips below)

3.         In a Dutch oven, heat oil over medium-high heat. Add brisket and brown well on both sides. Transfer to a platter and set aside.

4.         Reduce heat to medium. Add onion mixture to pan and cook, stirring, until vegetables are softened, about 7 minutes. Add mustard, oregano, peppercorns, cumin and salt and cook, stirring, for 1 minute. Sprinkle with flour and cook, stirring, for 1 minute.

5.         Add tomatoes and reserved chile mixture and cook, stirring, until thickened. Stir in brown sugar and bay leaves. Return brisket to pan and bring to a boil. Cover and bake in preheated oven until meat is very tender, about 2 hours. Discard bay leaf. To serve, slice brisket thinly across the grain and place on a deep platter. Spoon sauce over top and garnish with parsley. (See tips below)

Tips

• Be aware that dried New Mexico chiles come in both mild and hot versions. We tested this recipe using the mild variety. Hot ones would produce a very spicy result.
• To save washing the work bowl and blade, complete Step 2 immediately after you have set the chiles aside to soak and transfer the mixture to a bowl. Then once the chiles are reconstituted, you can add them to the same work bowl along with the beef broth and vinegar.
• For the best flavor, toast and grind cumin yourself. To toast cumin: Place seeds in a dry skillet over medium heat, and cook, stirring, until fragrant, about 3 minutes. Immediately transfer to a mortar or a spice grinder and grind.
• You can cook the brisket the day before you intend to serve it. Cover and refrigerate in the sauce. When it is cold, spoon off the accumulated fat, which has congealed on top of the dish. Transfer meat to a cutting board, slice it very thinly and place in an ovenproof serving dish. Add remaining sauce. Cover and cook in 350°F (180°C) oven until hot and bubbling, about 30 minutes.

Excerpted from 650 Best Food Processor Recipes by George Geary and Judith Finlayson © 2010 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Click here to purchase this week’s cookbook: 650 Food Processor Recipes by George Geary and Judith Finlayson

Questions? Contact:

Martine Quibell

Manager, Publicity

Robert Rose Inc.

120 Eglinton Avenue East, Suite 800

Toronto, Ontario   M4P 1E2

Phone 416-322-6552 x 3133

Fax 416-322-6936 

mquibell@robertrose.ca

This soup is a lovely combination of flavors and texture. It has a mild curry taste, enhanced with the addition of orange and a hint of sweetness from the maple syrup. The toasted walnuts add taste and an appealing bit of crunch, while the optional yogurt provides a creamy finish. Although this is a great cold weather soup, it’s light enough to be enjoyed any time of the year — perhaps even for dinner with the addition of salad and some whole-grain bread.

Curried Sweet Potato and Millet Soup

(Vegan Friendly)

Makes 6 servings

Ingredients:

1 tbsp  vegetable oil    15 mL

2          onions, finely chopped            2

2          carrots, peeled and diced       2

2          stalks celery, diced     2

2          cloves garlic, minced  2

2 tsp    minced gingerroot       10 mL

2 tsp    curry powder   10 mL

1 tsp    freshly grated orange zest      5 mL

2 cups sweet potato purée (see Tips, left)     500 mL

6 cups Homemade Vegetable Stock (see recipe, page 75) 1.5 L

            or reduced-sodium chicken stock

3⁄4 cup            millet, toasted (see Tips, left)  175 mL

1 cup   freshly squeezed orange juice            250 mL

1⁄4 cup            pure maple syrup        50 mL

            Salt and freshly ground black pepper

            Toasted chopped walnuts or sliced almonds

            Plain yogurt, optional

1.         In a large saucepan or stockpot, heat oil over medium heat for

30 seconds. Add onions, carrots and celery and cook, stirring, until carrots have softened, about 7 minutes.

2.         Add garlic, ginger, curry powder and orange zest and cook, stirring,

for 1 minute. Add sweet potato and stock and stir well. Bring to a boil. Stir in millet. Reduce heat to low. Cover and simmer until millet is tender and flavors have blended, about 30 minutes.

3.         Add orange juice and maple syrup and heat through. Season to taste with salt and pepper. Ladle into bowls and garnish with toasted walnuts and a drizzle of yogurt, if using.

Tips

To get this quantity of puréed sweet potato, bake, peel and mash 2 medium sweet potatoes, each about 6 oz (175 g). You can also use a can (14 oz/398 mL) sweet potato purée.

While it’s not necessary to toast millet, toasting does bring out its pleasantly nutty flavor. To toast millet, heat in a dry skillet over medium heat, stirring constantly, until it crackles

and releases its aroma, about 5 minutes.

Nutrients per serving

Calories           240

Protein 4.8 g

Carbohydrates            48.8 g

Fat (Total)       3.5 g

Saturated Fat  0.4 g

Monounsaturated Fat  1.6 g

Polyunsaturated Fat    1.2 g

Dietary Fiber   5.5 g

Sodium            46 mg

Cholesterol      0 mg

Excellent source of vitamin A and manganese.

Good source of vitamin C, thiamine, folate, magnesium and zinc.

Source of vitamin E (alpha-tocopherol), riboflavin, niacin, pantothenic acid, calcium, phosphorus, iron and copper.

Contains a high amount of dietary fiber.

Excerpted from The Complete Whole Grains Cookbook by Judith Finlayson

© 2008 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.

Stay tuned each week for a new cookbook and fabulous recipe courtesy of our friends at Robert Rose!

Click here to purchase this week’s cookbook: The Complete Whole Grains Cookbook by Judith Finlayson

Questions? Contact:

Martine Quibell

Manager, Publicity

Robert Rose Inc.

120 Eglinton Avenue East, Suite 800

Toronto, Ontario   M4P 1E2

Phone 416-322-6552 x 3133

Fax 416-322-6936 

mquibell@robertrose.ca