Last night I made a simple dinner.
Buy 2 lb brisket. Salt and pepper the meat. Heat oil in heavy skillet. Plop in the brisket, keeping hands away from angry spitting oil. Brown for 5 minutes on each side. Transfer to Dutch Oven. Add 5 smashed cloves of garlic, 1 thinly sliced onion, ground coriander (2TBSP), ground cumin (2 TBSP) and chili powder (2 tsp) to skillet, and sautee for 3-5 minutes. Add 1/4 cup vinegar to pan, letting it boil down and scraping up the fond. Plot onions on top of brisket in Dutch Oven. Add 1 1/2 cup water to pan and get the last of the residue and add to Dutch Oven. Add 16 oz tomatoes (either whole or diced) to Dutch Oven with 2 bay leaves and 1/4 cup molasses. Mix up that nonsense and drape suggestively over the brisket. Bake in oven for 3 hours at 350.
Play Scrabble and eat cheese and crackers.
2 hours later, cube and lube butternut squash, sprinkle with salt, pepper, and thyme. Put in a baking pan and slide in the oven.
Take bagged kale salad with premade sesame dressing, toss together.
Smell the brisket and make frustrated kitten noises because it smells so good and you're hungry.
At three hours, take out the brisket and shred the meat by scraping it with a fork (it helps to anchor down the brisket with another fork. Mix up the shredded meat with the delicious sauce.
Yum!
