6.12-13.12 our little tomatoes & brisket

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we grew two little tomatos...wish there were more.  a little pesto and balsamic.  at least they were good.

Now onto the brisket...inspired by a recipe of Tyler Florence
sauteed carrot and onion (this should be made into a jam after it roasts with the brisket!)
add a few bay leaves. s&p, garlic, (can of tomatoes would be great here too...we forgot)

beef broth

deglaze with a little sherry...maybe a cup...or wine

about 2 & 1/2 lb brisket
floured, browned in a little bacon fat & ghee (we had some drawn butter and no oil in the house...gotta make it work!)and ready to braise in the oven for about 3-4 hours around 325 we sliced it up and made fajitas with it.  Delicious!

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