A Recipe From the Ninja House

Today, my way of cooking brisket. 15-30 minutes hands on time. It started with a coupon before a St.Patrick's day. Angela bought some beef with spices in a bag. Of those, the bigger balls of allspice. Bigger than pepper, similar look, heavenly aroma. 

First. Angela's got the meat at Safeway. Not on sale, it's just their marketing strategy. Put in front a huge price to make your jaw drop and then the "sale" price to have you swallow it. Do theses things work for them?

Wash it. Don't care what they say. I wash it like my mother in law would. 3 times to remove the bacterial film on top and/or the water comes clear. In the same blue bowl we have for more than 20 years.

Spices. Sweet red pepper (paprika), curry, pepper, garlic powder (a very interesting new item for us), brisket spices, salt. Grind the big all spice balls and the rest.

Rinse with apple vinegar.

Sprinkle with olive oil.

Wrap in spices

Arange in glass pans. Red cabbage is of course for KGB. Glass pans are easy to clean, do not rust, etc..

Wrap tight in foils. Almost forgot. Do not disturb for the whole cooking time.

400 degrees, two hours later you can eat it without dentures (which i did cause i can't find them). A nice surprise. The cabbage absorbed the rest of the vinegar i could not squeeze by gravity and became something like... sour cabbage, very nice.

Those are the beans that were soaked for almost 24  hours (cause i didn't have the water until Angela came) then boiled at low setting for 2 and a half hours. Added some celery, tomato paste, soft tomatoes that are almost bad, sitting there for days, lots of fine chopped onion, no oil, no fat no nothing (i was also out of carrots).

Of course when i was done, the current ninja master, like all the ninja masters before him, came upstairs and started to squeak and stomp on top of the kitchen area, almost made me have another dysphagia because of unquenchable rage.