testing the format of a post here since its empty.
Winter is coming!!!! Braised dishes are my absolute favorite during the cold weather. The best part is they are best made in advance so the flavors can develop. Very little stress when entertaining. My favorite recipe is a brisket from Suzanne Goin's Sunday Suppers at Lucques which btw is my favorite cookbook for entertaining.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Whole Beef Brisket, point-on | 6 lbs | make sure the butcher leaves the top 1/2" layer of fat on |
| Thyme Leaves | 3 tablespoons | |
| Fresh Bay Leaves | 2 Whole | if dry, crumbled. |
| Garlic | 10 cloves | smashed |
| Chiles de árbol | 3 tablespoons | crumbled |
| Whole Black Peppercorns | 1 tablespoon plus 2 teaspoons | cracked |
| Extra-Virgin Olive Oil | 3 tablespoons | |
| Medium Onions | 2 whole | cut into 1-inch thick wedges, leaving root in tact |
| Medium Carrots | 3 whole | peeleed, cut in thirds |
| Celery | 1 stalk | cut in thirds |
| Balsamic Vinegar | 1/4 cup | |
| Dark Beer | 3 cups | I use Samuel Smith Oatmeal Stout. Guinness also works. |
| Beef stock | 4 cups | Try your best to use homemade |