Transporting and reheating a braised brisket?
So, I’m heading up to a friend’s lake house this weekend and I am planning to make and bring with me the brisket in this recipe:
http://www.epicurious.com/recipes/food/views/Braised-Brisket-with-Bourbon-Peach-Glaze-388709
It’s braised until tender and then glazed with a mixture of the braising liquid and some jam. The glaze is applied to the fat Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude