Brisket

[mrdutton]

I did a brisket the other day. Marinated it with a butter sauce that was injected into the meat. The meat was allowed to sit for 24 hours.

I then grill-panned it over a high heat and then finished it in a 450 F oven until the internal temperature was 140 F.

Meanwhile the leftover marinade was heated to a light simmer on the stove top, some sliced banana pepper was added along with a scrinch of cornstarch to thicken the gravy.

Meat was served with baby peas, brown rice with saffron and mushrooms and R. H. Phillips 1999 CS.

Good meal!