#personal chef

Benito Juarez and his personal chef..

Personal chef Peter sending his boss flirting messages written on napkins just to see the older man smile. That's all he thought it would be until he got and envelope back one day with a note inside giving him the day and time for a date.

@starkerfestivals Summer Bingo: Personal Chef card below

I cured the brisket for a week then seared it off in tallow before braising it for 8 hours at 200 using the same recipe and aromatics as my grandmother and mother.

Plus a bunch of Yukon Gold potatoes because I happen to love potatoes. So nutritious. I’m not sure how they got to fall out of fashion with the micronutrients that they deliver.

8 hours at 200F.

Then I separated the fat from the pan drippings and made a sauce with pomegranate juice for the client to use for reheating the frozen brisket.

No, you read that right. 8 hours. I braised it for 8 hours at 200F. Not 325F. 200F. For eight hours. E-i-g-h-t (And I plan to smoke half of the rest of the ⅔ of the slab leftover, next summer).

Pretend that this has a garnish of flat leaf parsley and pomegranate seeds, yeah?

Oh it’s just so good to have brisket again. Even though the recipe leaves room for improvement.