Saturday, March 25, 2017

Rollin' Ramen

Picnic weather has returned and this spring meal features brisket ramen, using some of the some of the wine-braised brisket and broth I made Thursday.  The recipes are from Rachael Ray's "Shortcut Suppers".  I slow cooked the brisket, then froze 2/3 of it to pull and plug into many more meals to come.  I refrigerated the broth, skimmed the fat, and will freeze some of it as well.

The meal is served with sliced grape tomatoes, Crusty Irish Soda Bread and Apple Pear Pecan Crumble.

Wine Braised Brisket

(Serves 12-15)

Mix wine, stock, paste and thyme in slow cooker.
2 cups dry red wine
2 cups low sodium beef stock
1/2 cup tomato paste
1/2 teaspoon dried thyme

Heat oil in skillet on stove top.  Add brisket.  Season and brown 6 minutes on each side.
2 teaspoon olive oil
1 (2.7 #) brisket
1/2 teaspoon Mrs. Dash

Place brisket in slow cooker.  Add vegetables.  Cook on low heat 8 hours.
1 rib celery, coarsely chopped
1 carrot, peeled and coarsely chopped
1 medium onion, chopped

On cutting board, divide beef into thirds.  Slice one piece with electric knife across the grain and serve with dinner.  Cool and refrigerate sliced meat and broth.  Cool and freeze pieces of brisket.

Brisket Ramen

(Serves 3)

On stove top, heat stock, soy sauce, pan juice and ginger.
2 cups beef stock, low sodium
1 tablespoon soy sauce
1/2 cup pan juice, skimmed of fat
1/2 teaspoon fresh grated ginger

Add noodles and cook as recommended on package.
2 ounce whole grain noodles

Stir in vegetables and beef.  Heat through out.
1/3 cup butter browned mushrooms, sliced
1/3 cup fresh peas, previously cooked
1 cup fresh chopped spinach

1/2 cup wine-braised brisket, chopped  

Place soup in thermos, preheated with steeping boiling water.

Add hard cooked egg at table-side. 
1 hard cooked egg, halved

I love the green eggs I bought this week at my local farm store.

Our picnic today was at Watters Smith State Park near West Milford, WV.  There were lots of hikers and bikers at the park today.


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