Hungry Just Thinking About It...

Beef brisket takes a lot of cooking. However, the cuts are usually of uneven thickness, meaning the thin parts get too done if the thick parts are cooked enough. My usual solution is to cook it for two hours instead of three, cut the thin parts off for eating like roast, then use the rest to go in my rice cooker.

I dice the brisket and put it in with the brown rice and water, some whole cloves of garlic and some sliced bamboo. Add a little soy sauce, and with the seasonings already on the beef that makes a nutritious, flavorful meal. The already-roasted meat has most of the fat cooked out of it in the oven, making this dish less fatty. Enough remains, however, to help with the flavor. The result is tasty, tender beef, rice cooked with the beef to add taste to it, and a bit of crunchiness from the bamboo.

The rice cooker is full and steaming. In about another half hour I'll be chowing down. :-)