Cooking & Baking
Related: About this forumPJMcK
(21,916 posts)Thanks for the recipe, irisblue. I'm going to have to try this.
I made a brisket last weekend but it was more in a traditional barbecue style. After slow roasting the meat in the crockpot with a homemade sauce, I grilled it for the final hour on a low heat. It was delicious and tender.
The key thing with brisket, I think, is to cook the hell out of it! It needs to be tenderized since it can be a tough cut of cow.
Have a great weekend.
luvs2sing
(2,220 posts)and leave the fat on. Let it cool in the frij overnight, then take it out the next day. The fat will have solidified, and you can slice it right off.
PJMcK
(21,916 posts)The West African recipe makes the same suggestion. I was cooking the brisket for same day dining. Next time, I'll plan ahead!
irisblue
(32,828 posts)Not a cookbook, even though thete are recipes, but an exploration of how enslaved Africans foods and cooking techniques built American culture and cusine.
luvs2sing
(2,220 posts)Thanks for sharing! I made his Domedu (Ghanaian pot roast) last year. It takes two days to make if I remember right, but it is worth every second. Recipe is on the Afroculinaria blog.
[link:https://afroculinaria.com/2018/08/30/an-ancestrydna-inspired-dinner-ghanaian-domedu/|
irisblue
(32,828 posts)But it is a food history.
luvs2sing
(2,220 posts)Stumbled across it at the library because it has a cast-iron skillet on the cover and I was looking for cast-iron cookbooks. Its one of the best books Ive ever read. Im a devout Michael W. Twitty fan. His mention of fried hominy is what brought back memories of my grandmother and mother making it for me and started my Monday morning breakfast tradition.
eleny
(46,166 posts)I usually prepare it with homemade Italian dressing and wrap it up tightly in heavy foil. Bake for several hours in a very slow oven. An old work mate of mine from Texas once told me that's how they made it and it came the closest to Texas bbq brisket he grew up eating down there. An easy no-fail oven method.
But this new recipe sounds like something I'd want to make every time. Thanks so much for posting, irisblue! I've got it printing right now.