MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Braised Brisket
 Categories: main dishes
      Yield: 1 servings

    1/2 oz dried Chinese mushrooms,
           -soaked in boiling water for
           -20 minutes.
      1    thin-cut, well trimmed beef
           -brisket, about 2 1/2 lbs.
      2    garlic cloves, sliced thin
      2 Tb miso
    1/4 c  plus 1 t. sake
      2 Tb olive oil
      1 lb sliced onions
      1 Tb minced fresh gingeroot
    1/2 lb daikon radish, peeled and
           -cut into 1/2 inch cubes
      2 Tb soy sauce
      2    whole star anise

Preheat oven to 400 F. Drain mushrooms and squeeze them
dry. Cut off and discard stems; cut caps into thin strips.
set aside.

With a thin knife, cut slits all over the brisket. Insert
a garlic slicve into each slit. Mix the miso with 1
teaspoon sake and rub the mixture all over the meat.

In an ovenproof skillet or casserole large enough to hold
the meat flat, heat the oil over medium-high heat. Add the
meat and cook until browned on the bottom, about 5 minutes.
Turn and cook until browned on the other side, about 5
minutes longer. Remove the meat to a plate.

Add onions and gingerroot to the skillet. Saute for about
1 minute, then add daikon and mushrooms. Saute for 1 min.
longer. Add soy sauce and teh remaining 1/4 cup sake.
Bring to a boil. return the meat to the skillet; add star
anise. Cover the skillet and bake in preheated oven for
1 hour. Turn the meat over, continue to bake until the meat
is fork tender, about 45 minutes longer.

Remove the meat to a cutting board and slice it thinly
across the grain. Remove and discard the star anise and
serve the meat with onions and daikon.


From: KOUNTRY COOK #1 @1912232
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