It’s Raining Meat, Hallelujah!
Editors Note: I love matzah ball soup, I love begals and cream cheese and lox, and I love latkes. One thing I don’t love: brisket. Now I know my Oma made a killer beef dish at all of our Holiday feasts, but I stuck with the chicken and mashers. Who knew that it might take a Brit to convince me to retry this particular cut of cow. Here is Britannia’s take on Brisket with Gorgonzola Cream Sauce (though not a Kosher combo.)
My house mate, 30MinuteAbs, was having a birthday and he wanted a party (nothing new there). I’ve never really cooked for more than twelve to fifteen people before, but on this occasion I was set a challenge–a party for fifty people.
Usually my vegetarian friend from Brooklyn would take on the duties, but this time the guest of honor wanted meat and he wouldn’t cook with meat…So, I was set to task. I considered the variables: oven space, cost, time, quality of product. The best option that I could come up with was brisket: it’s easy, it’s reliable and it’s not steak.
4 x 5lbs of brisket is what was cooked, yes my math got that to 20lbs too! I was unsure on how this was going to turn out. Using the logic that cheese makes everything better (and so the meat wouldn’t dry out,) I made a Gorgonzola cream gravy to go with it. I had gone to a friend’s party two nights before the event and there was a filet topped with blue cheese, this was my inspiration for the gravy. I have to say this was one of my finer culinary moments, catering company anyone?!?!
The recipe is for forty servings; maybe divide everything by 4 or 8 depending on people, for normal usage. Recipe post jump.
Brisket with Gorgonzola Cream Sauce
Gorgonzola Cream Sauce:
12 Cups of Heavy Cream
12oz of Gorgonzola Cheese Crumbs
8 tsp Parsley, crushed
1/4 cup of Parmesan Cheese
Salt and Pepper
Boil the cream, leave at a low boiling temp for 45 minutes, constantly stirring. Remove from stove and add remaining ingredients, whisk until cheese is melted. Serve immediately. (Not pictured because it just seemed like a vat of cream, looked and tasted great though.)
4 – 5lb Brisket
12 tsp Olive Oil
Zest of 1 Orange
8 Bay Leaves
10 tsp Thyme
10 tsp Rosemary
4 tsp Cloves
8 Cloves of Garlic
Salt and Pepper
4 Large Onions
Bottles of Ale
8 tsp of Balsamic Vinegar
Blend all the ingredients, other than the brisket and vegetables (obvi) until it forms into a paste. Rub paste over briskets, all over. Cover and leave in fridge overnight.
Chop the leek and onion in chunks, fry in a little olive oil. Place each brisket in an oven dish. Place the onion and leek to the side of the brisket in the oven dish. Pour the ale and the balsamic vinegar in a bowl and mix, pour around the side of the brisket until the level of the beer is just half way up the side of the brisket.
Roast for 3.5 hrs, on 350 degrees.
Serve with the cream.