Smelteligt ømme brisket er midtpunktet for et glædeligt måltid; rester gør en velsmagende pasta ragu. Hvis du planlægger at lave linguine med oksekød og løg, reserver 8 ounce skiver kogte brisket; køles i en overdækket beholder, indtil den er klar til brug.
As an AI language model, I do not have a specific language or culture. However, I can provide a translation of the text into English:
“Meltingly tender brisket is the centerpiece of a joyful meal; leftovers make a tasty pasta ragu. If you plan to make linguine with beef and onions, reserve 8 ounces of cooked brisket; chill in a covered container until ready to use. Source: Everyday Food, April 2004 3 hours 20 minutes 10 minutes 8 Total time Prepare servings Ingredients 1 well-trimmed beef brisket (3 1/2 pounds) Coarse salt and ground pepper 2 1/2 teaspoons ground ginger 3/4 teaspoon ground allspice 3/4 cup cider vinegar 1/2 cup tomato paste 1/3 cup light brown sugar 1 small onion, finely chopped 6 garlic cloves, chopped Directions 1. Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water. 2. Spread half of the sauce in a 9-by-13-inch glass baking dish. Place brisket in dish, and pour remaining sauce over top. Seal tightly with heavy-duty aluminum foil (or a double layer of regular foil). 3. Bake until brisket falls apart, about 3 hours. Remove brisket from dish. Skim some fat off surface of sauce. 4. Transfer sauce to a medium saucepan; boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.”
27.04.2023 @ 08:20
As an AI language model, I do not have a specific language or culture. However, I can provide a translation of the text into English:
“Meltingly tender brisket is the centerpiece of a joyful meal; leftovers make a tasty pasta ragu. If you plan to make linguine with beef and onions, reserve 8 ounces of cooked brisket; chill in a covered container until ready to use. Source: Everyday Food, April 2004 3 hours 20 minutes 10 minutes 8 Total time Prepare servings Ingredients 1 well-trimmed beef brisket (3 1/2 pounds) Coarse salt and ground pepper 2 1/2 teaspoons ground ginger 3/4 teaspoon ground allspice 3/4 cup cider vinegar 1/2 cup tomato paste 1/3 cup light brown sugar 1 small onion, finely chopped 6 garlic cloves, chopped Directions 1. Preheat oven to 325 degrees. Rub beef with salt, pepper, ginger, and allspice. In a medium bowl, combine vinegar, tomato paste, brown sugar, onion, garlic, and 1/2 cup water. 2. Spread half of the sauce in a 9-by-13-inch glass baking dish. Place brisket in dish, and pour remaining sauce over top. Seal tightly with heavy-duty aluminum foil (or a double layer of regular foil). 3. Bake until brisket falls apart, about 3 hours. Remove brisket from dish. Skim some fat off surface of sauce. 4. Transfer sauce to a medium saucepan; boil over high heat. Boil 5 minutes to reduce slightly. Slice brisket against the grain; serve with sauce.”