Monday, December 28, 2015

Brisket Flomberg

This recipe is from a friend, Amy Flomberg. It's simple and delicious.

1 flat cut brisket about 3 lbs.
Salt
Onion powder (or garlic powder)
6 c vegetable broth
Olive oil
1/3 c flour (tapioca starch is a good gluten free choice)
1/3 c water
Large handful of mushrooms (whole or sliced)

Add olive oil to a large pot on medium high heat. Brown the brisket.

Add salt, onion powder to taste, and vegetable broth.

Bring to a boil and then let cook at a low boil for 30 minutes, whisk flour and water together to smooth out any lumps, add to sauce. Add mushrooms.

Cook for another 3 hours or so until the brisket is tender but not falling apart.

Take the meat out, let rest about 30 minutes, then carve into slices against the grain. Meanwhile, let the sauce cook down by boiling it uncovered to a desired thickness.

Serve while wearing an apron with Abraham Lincoln riding a velociraptor.

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