Tuesday, February 10, 2009
I bought a huge brisket yesterday at Smart & Final it was a great deal for only 26 dollars and the great thing it is mostly meat it was worried that when I opened it up would be 2 or 3 inches of fat. But the only thing is I never made brisket before so I am asking if anyone has any great recipes I sure would appreciate it. I'm thinking of making one them a corned beef. Right now I took the smallest of the roast and covered it with herb and spices then tightly covered it with tin foil and it is slow roasting in the oven at 325 degrees and it smells divine. I was told it had to roast for at least 4 to 5 hours. So I am welcoming any brisket and corned beef recipes ( I do not have a grill or smoker).
2 cups of butternut squash, cubed
2 tablespoons of butter
1/2 onion, minced
1 cup of aborio rice
1/2 cup of white wine
5 cups of hot chicken stock
1/4 cup of grated parmesan
salt and pepper to taste
Melt butter in a large frying pan and add the squash. Saute until soft and transfer onto a plate.
Add olive oil in a saucepan over medium-high heat. Add onion cook and stir for 2 minutes until the onion begins to soften, then stir in the rice. Continue cooking and stirring until the rice is glossy from the butter, and the onion begins to brown on the edges, about 5 minutes more.
Pour in the white wine, cook, stirring constantly, until it has evaporated. Stir in the squash and 1/3 of the hot chicken stock, reduce heat to medium. Cook and stir until the chicken stock has been absorbed by the rice, 5 to 7 minutes. Add half of the remaining chicken stock, and continue stirring until it has been absorbed. Finally, pour in the remaining stock, and continue stirring until the risotto is creamy. Finish by stirring in the Parmesan cheese, and seasoning to taste with salt and pepper.