It’s no secret that since the economy slowed in 2009, people are very careful with what they spend their money on. We’ve all become more conscientious and concerned with value for our food dollar. This trend is widely evident in both the retail food and restaurant sector.

I guess I’m writing this to let all our customers know that we are working very hard to keep our prices as reasonable as possible but never at the cost of our high standards.

That said, we came up with a list of our favourite, less expensive cuts, that offer great value and eating experience.

Our head chef Jerry will come up with a sexy new recipe each week so you can try them at home.

We’re kicking it off with Beef Brisket, a real bang for your buck cut!

Classic Beef Brisket

3 to 5 lbs  Beef Brisket

4 tbsp Olive or Canola oil

1 1/2 med Carrot ( med. diced)

1 1/2 med Onion (med. diced)

4 stalks Celery (med. diced)

4-5 cloves Garlic (minced)

2 cups Red wine, full bodied

4 – 6 cups Beef stock

4 -5 sprigs Thyme (finely chopped)

4 – 6 sprigs Rosemary (finely chopped)

3 ea Bay leaf

Salt and pepper (to taste)

 

COOKING INSTRUCTIONS

1.  Preheat oven to 325 degrees F

2.  Heat oil in a heavy pan until almost smoking.

3.  Season Brisket, browning on each side in pan over medium-high heat.  Remove meat.

4.  Add carrot, onion, celery, garlic and brown (if pan seems dry, add small amount of oil).

5.  Add red wine, reducing to half.  Add beef stock, bay leaf and bring to simmer.  Lightly season with salt and pepper.

6.  Place brisket in pan with stock coming about halfway up the sides of meat.  If liquid is low, add additional stock.  Cover the pan and place into oven.  Cook for 4 – 4.5 hours, or until tender.

7.  When cooked, gently remove meat from pan.  Reduce liquid to thicken, if desired.  Taste sauce, adding salt and pepper to taste.  Strain and serve overtop mashed potatoes, rice or buttered noodles.

Serves 4 to 6 people