1Trim all of the fat and silverskin from the brisket; season with salt and pepper(omit if using Corned Beef), and place in a 9×12″ baking dish.
2Cover the meat with the onion slices
3Combine chili sauce,brown sugar,garlic 7 beer. Pour over the brisket & cover toghtly with aluminum foil.Bake for 3 1/2 hours at 350 degrees.
4Remove the aluminum foil and bake uncovered for another 30 minutes.Baste the meat several times during his period.
5Remove the meat to a serving platter, and cover with foil. Skim any excess fat from the cooking liquid.Add enough water to make 1 cup.Pour the liquid in a small saucepan over medium heat. Make a slurry of flour by adding a small amount of water.Add to the liquid in the saucepan and bring to a boil, stirring constantly until it reaches gravy consistency
1Slice the meat thinly. Serve it with boiled Potatoes,Carrots,and small wedges of Cabbage.
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In this episode of Chow-To, Guillermo meets with kawaii foods master Hiroyo Belmonte at the Japanese cultural center, Resobox to learn how to make Kazari Maki Sushi, also known as decorative or cute sushi. Peach blossoms, penguins and jack-o-lanterns are just some examples - kawaii overload!
Learn how to make the most adorable sushi DIY-style at home like a master sushi chef.
In this episode, Guillermo visits Chef Pierre Thiam at his fast casual restaurant, Teranga, where he serves Senegalese-inspired grain bowls— AKA, the ultimate power lunch. Chef Thiam's goal is to educate health-conscious American consumers on these superfoods, while also improving the lives of producers by restoring biodiversity to the planet through highly sustainable ancient crops. Together they make a Yassa Bowl using West African red rice, one of the super grains highest in nutritional value today.
A spice rub with paprika, chili powder, cumin, brown sugar, cayenne, and garlic, and a smoky-sweet barbecue sauce with chipotle chiles lend mouth-watering layers of flavor to beef brisket, which gets incredibly tender after 10 hours in the slow cooker. Slice or shred the brisket and serve on good, sturdy bread for the ultimate BBQ sandwich, or make a combo plate with meat, slaw, baked beans, potato salad, or other classic BBQ sides. Read more.