I was going to post a Bread Baker Apprentice’s bread that we did however, I have to respond to this statement from Heather’s previous post:
“no one wants to bring brisket to a cookie exchange”
I present to the jury evidence marked exhibit seven, a backyard BBQ. Which is going to get more love and draw more ooh and ahhs an oven filled with cookies or a brisket on a smoker that has the sweet mesquite smoke bellowing out of it?
The item in bag labeled four is corned beef and cabbage. On St. Pattys Day would you rather have a green cookie or this?
In her defense she did say cookie exchange but would anyone really object if I showed up with a pan full of slow smoked brisket instead of some type of cookie? Bueller??? Bueller?? Exactly. I rest my case…..
Of course I am biased since I have yet to figure out how to grill or braise cookies.
I am sorry for those who wanted another BBA post (yes we are pretty much close to caught up). However, I must continue to defend brisket from the evil cookie monster in the form of a joyous Romanian dish, tochitur ardeleneasc aka Transvlanvia Stew. Besides the weird name in true Romanian fashion it is poor people food and whatever the freak you have laying around the house goes into the pot. It also makes enough to feed a small army…………..
For this recipe you will need:
- 1 head of cabbage (couple pounds) sliced thinly
- Couple pounds of brisket
- Couple pounds of pork (I used a smoked ham hock however, ribs, shoulder, or any good fatty cheap cut of pork will work wonderfully).
- Couple springs of savory
- Tablespoon of fresh dill
- 1 onion sliced thinly
- 3 cloves of garlic finely diced
- Couple bay leaves
- 2 teaspoons paprika
- 1 tablespoon tomato paste
- 1/2 cup Sour cream
- Bacon grease (if you lack bacon grease shame on you for one but grab the canola or butter)
Step to success:
- Place the brisket and pork in a large stock pot and pour enough water over the meat to cover by an inch or so. Bring to a boil, reduce to a simmer, and cook until the meat is close to finish (about a hour and a half). I cheated and used the crock pot on low for four hours.
- Remove the meat and cut into 1 inch cubes.
- Strain the meat water and set aside.
- In a large stock pot over medium-high melt the bacon grease (or *sigh* oil) and add the onions.
- Cook the onions until softened (about 5 minutes) and add in the garlic, tomato paste, and paprika and cook for another minute.
- Add in the cabbage, diced meat, meat water, savory, and bay leaves. Bring this mixture to a boil, reduce to a simmer, and cook until the cabbage is softened (about 30 minutes).
- Stir in the sour cream and dill.
Serve and enjoy!