A little thyme
some carrotts
salt, pepper, thyme, sage and dry mustard
the big, scary beef
where's the beef? (I couldn't resist) It's under all the onions!
Millions of years later. . .
So I had this amazing brisket at a dinner party a few months ago and have been itching to make it ever since. The catch is this is like the 3rd time in my life that I've cooked beef. . . and this was quite the chunk of red, bloody, fatty beef when I got it. I was very intimidated. But I persevered, and became quite accustomed to hacking bits of fat off the dripping hunk of beef, ugh. After I rubbed it with seasoning, covered it with onions and guinness and baked it for like 5 hours my house smelled so good. . .
One thing to know about this recipe. . . it takes 5-6 on day one, and about 2 on day2. .. so if you want to try it plan accordingly.
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