Saturday, February 22, 2014
Knife and Fork Brisket Sandwich
Feb 21 2014
I had some dried mushrooms, shitake, oyster, porcini and wood ear. I had some brisket vacuum sealed from the freezer and some mushroom gravy would go great with it. The brisket was from one I did inside in the oven. I bought some Yoder’s mashed potatoes and would make some skillet corn with some fresh corn I had frozen.
The Ciabatta I had baked earlier today with the last of my bread in5 dough and it was on the small side but just enough for us. I mixed up another batch of dough and it is in the fridge now to have over the next 2 weeks.
I re-hydrated the mushrooms and saved the soaking water for the gravy. I have found a coffee filter in a canning funnel and held in place with clothespins works great to strain the soaking liquid. I rinsed and strained twice and the water was nice and clear.
I made up the gravy first with 2 Tbs. butter and two Tbs. flour stirred until thick and then added about a cup of beef broth slowly until all was in. I added the soaking liquid and the mushrooms I had chopped up. I added a couple splashes of Kitchen Bouquet for a little flavor and color, a little salt and pepper. I let that simmer slow.
I added some butter to a skillet and the corn on medium heat. Added the beef to a skillet on med. high and poured the gravy over; brought it to a boil and then on low to simmer. I sliced some of my Ciabatta bread to serve the meat and gravy over. I served the wife and then me. I should have made a little more gravy; I almost didn’t have enough for myself after serving the wife.
Making the gravy
Ready to serve