Pie and brisket

Robert's Pie

My brisket

A couple weeks ago I had my BFF and Robert over to play some games and nosh. I also finally got Keri out of the South side for a night.

I am a huge meat eater and love cooking for more than just Steve O. because it is a great excuse for me to handle large pieces of raw meat. This particular night was no exception.

Cooking a brisket is something my Mother used to do and we always loved it - often wanting to pick at it before it was done cooking- which often prompted a remark from my Mom about getting worms. (I am sure she knew someone who ate almost done brisket and died. )

I cook mine similar to the way my Mother cooks hers. I take the meat out and rinse it off - throw away the spice packet that comes with it - that spice packet is just an insult to me - like I can't put my own spices on it? Anyway - I place it on a large pan and cover it with a can of beer. This always makes me want to drink so at this point in the process I wash my hands and pour myself a big glass of wine. This also helps me curb my hunger and keeps me away from picking at the meat before it is done. I am sure it gives my Mother great comfort to know that I won't die from worms. The alcohol will kill them.

After the beer I put my own spices on - except for that time I drank too much wine and forgot the spices. I really could have used the spice packet that day. I usually put some white pepper and parsley. Do not add salt - this meat is very salty already. And really, it doesn't need many spices on top because the meat itself tastes so good. I cook it for a couple hours on a low temperature covered. then I add whatever veggies I want - usually carrots, mushrooms and onions. You don't want to add these right away or they will definitely over cook. I uncover it and continue cooking a couple more hours depending on the size of the meat. The meat is so tender it almost falls apart and the layer of fat on top of the meat gets crunchy and delicious.

And by this time I am tanked.

On this particular night the brisket turned out well. I was proud to serve it to my friends but I was so sure they would look at the size of it and laugh at me because it was so big. There were only 5 of us and it looked like it could feed a small army. But they didn't laugh - in fact - they ate the whole darn thing.

Also -not to be out done, Robert brought a pie he made. It was incredible. The crust was so good I asked him if he bought it - of course he made it (something I have never done) he said he put vodka in the crust to make it light and flaky. In fact the crust was so good I have now, a few weeks later, completely forgotten what was inside the crust. I think it was apples and cranberries - Robert, am I close? I guess that's what I get for mixing wine and vodka.