Friday, March 24, 2017

Oscar Wilde Glazed Brisket

A beef brisket used to be the cheapest cut of meat since it was so tough! However now that people started to use it for not only corned beef but also for many Mexican dishes, the cost has gone up. The secret is to cook it slowly and hold at a high temperature. This breaks down the collagen, transforming it into gelatin. Here the great taste of corned beef is crusted over with a taste of mustard based BBQ from the Carolinias.

This dish is named after a famous Irish playwright and wit, Oscar Wilde. Be sure to read about him after the recipe.

  • 4 lbs corned beef brisket
  • 2 cups apple juice + water
  • 1 tablespoon pickling spices
  • 1 large white onion
  • 1 large carrot
  • 1 stalk celery
  • 5 garlic cloves


Wipe out and spray your slow cooker.
Cut up the onions and garlic. Rinse meat & pat dry.

Place corned beef brisket, fat side up, into a slow cooker; sprinkle with pickling spice from packet. Add garlic, onion, and 2 cups apple juice and water as needed to cover the brisket by an inch.

Cover and cook on low heat for 4-5 hours.

Add carrots and celery to the slow cooker.

Cover and continue to cook on low heat for an additional 2-3 hours, or until tender.

While that finishes, make the glaze:
Honey-Mustard Glaze:
  • ½ cup apple cider vinegar
  • 4 tablespoons light brown sugar
  • 1/3 cup honey
  • 3 heaping tablespoons mustard
  • Salt and freshly ground black pepper
Combine the vinegar and brown sugar in a small saucepan over high heat and cook, stirring occasionally, until the sugar is completely dissolved and mixture reduces slightly, about 5 minutes.

Remove from the heat and whisk in the honey and mustard and season with salt and pepper, to taste. Set aside until meat is done.

Then preheat the broiler.
Line a baking pan with foil and place a cooking rack inside, spray with cooking spray.

Carefully remove the meat and place on the rack, fat side up.

Brush the brisket heavily on the top side with some of the glaze, put under the broiler and broil until golden brown and a crust has formed.
Remove from the oven to a cutting board and brush with more of the glaze.
Let rest 10 minutes before slicing.

This should form a nice crust.
Remove the onions & carrots to serving bowl
Slice meat across the grain. Transfer to serving plate.
Serve on a bed of quinoa or white rice.
For our music:

So happy to be serving my Master Indy


To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 



Oscar Wilde
Was a playwright, novelist, essayist, and poet in the 2nd half of the 1800's. Known for a tremendous wit, his writings are still being published & sold around the world. His plays regulatory preformed in high schools to this day, and his science fiction novel “The Picture of Dorian Gray” set a new standard in the genre. Unfortunately, he is also known for being imprisoned for loving another man. The trial and incarceration led to an early death which extinguished this brilliant intellect.
Here is a quick sampling of his sayings:

The only thing to do with good advice is to pass it on. It is never of any use to oneself.

Consistency is the last refuge of the unimaginative.
No woman should ever be quite accurate about her age. It looks so calculating.
Bigamy is having one wife too many. Monogamy is the same.
A man can be happy with any woman, as long as he does not love her.

Some cause happiness wherever they go; others whenever they go.
The truth is rarely pure and never simple.
I am so clever that sometimes I don't understand a single word of what I am saying.

No comments:

Post a Comment