Friday, 3 August 2012

Braised TZ Carib Beef with Carrots, Celery and Cabbage. Monday July 30th 2012

"Why, " said my husband plaintively,  "are we eating wintery food in July?"

No answer really, other than that the brisket was starting to look a little freezer burnt on the edges, so needed to be used up. About a kilo of beef brisket in the piece, I braised it in the pressure cooker for an hour and a half, with onions, garlic, carrots and celery,  a can of chopped tomatoes, a can of red kidney beans, a tablespoonful of TZ's Carib seasoning, and a heaped teaspoon of Tickety Boo for added yumminess.  Cut into fat slices with lots of cabbage and some new potatoes to soak up the good red liquor...

And in keeping with my frugal side, we had the rest on Thursday shredded and mixed with the sauce, even more Carib spice in it to make it more of a chili con carne, but with more flavour than just using chili spice. 

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