“It’s difficult to cook beef,” that’s what I always heard from my Mom whenever we requested for something beefy other than spaghetti and meatballs.
She always said it took hours to make the beef tender enough to taste good in recipes. She never liked cooking with hard meat; she always said they spoil the dish. Beef dishes also required a more focused cooking. One wrong ingredient or one additional minute in the stove and the meat wouldn’t taste as good. I remember Dad saying that pig could be roasted whole over direct fire, but beef couldn’t. Every time a part of the beef is cooked, it has to be cut from the beef or else the other parts won’t be roasted. Still, it’s a household favorite. Because if beef is done perfectly, it could make the most delicious dishes since it has the best flavor of all meats.
Whenever we had beef on the table, I was always happy. I would always take advantage of the meal and come back for a second or a third serving because I knew it would be a month or two before I got to taste beef again. I love it especially when we have beef brisket.
Mom’s beef brisket tasted sweet and salty. It’s also very moist and very tender. Most of the time, I didn’t even need a side dish or dessert to make me feel content over a meal. Beef has me at the palm of its hand most of the time.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Serve with your favorite red wine.