I can’t believe how long it’s been since we last posted. So much has happened between then and now. I moved homes – a mere mile away but it felt like a major transition with the two boys. And I launched a new business – Brass Hill Design – which focuses on room-by-room and “a la carte” interior design. It’s meant to offer a more accessible and inclusive approach to an industry that can be somewhat exclusive (and prohibitively priced). Check us out if you have a minute.
My partner and I hit the ground running when we officially hung a shingle back in January – we’ve had a total of 10 clients in as many months, which has been incredibly exciting, but a wee bit overwhelming. I did decide to take a hiatus from magazine writing, so that has helped take a few things off my plate.
Meanwhile my Feast partner – aka mommy dearest – has been toiling at her 9-5, all the while studying for her certification in orthopedics (which she earned), and helping me with my maniacs nearly every evening after work. We’ve been eating well – though you wouldn’t know it on our poor neglected blog – we just haven’t had a spare minute to post any of our recipes. I know my mom has one in the hopper, but finding the time to sit and focus has been tough. At the end of the day, there’s only energy for wine and Bravo.
This is a recipe that I made back in MAY, culled from the pages of Good Housekeeping. It was delicious and really low maintenance, just prepped it, popped it in the oven and more or less forgot about it until it was time to eat at glamorous 5:30pm. We’ll do our best to make sure we don’t let half a year lapse between this and our next post…. For shame.
Slow-Roasted Soy-Glazed Beef with Fresh Tomatoes, Onions & Cilantro
Adapted from Good Housekeeping
3 lbs beef brisket, trimmed of fat and cut into bite-size chunks – $27.42
5 cloves garlic, minced or run through a garlic press – stock
¼ cup of lightly packed brown sugar – stock
¼ cup of seasoned rice vinegar – stock
¼ cup of low sodium soy sauce – stock
3 Tablespoons fish sauce – stock
½ teaspoon of black pepper – stock
A pint of grape tomatoes, sliced in half – $2.99
1 small red onion, thinly sliced – $0.89
½ cup of cilantro leaves, chopped – $1.09
Quinoa, cooked according to package instructions (optional)
Grand total assuming “well-stocked” kitchen: $32.38
Cost per serving: $5.39
1) Preheat oven to 325 degrees.
2) Lightly mist the interior of a large French oven or lidded oven-safe pan with cooking spray, then combine cubed beef brisket, garlic, brown sugar, rice vinegar, soy sauce, fish sauce, and pepper. Stir well. Cover with lid.
3) Roast for 2½ to 3 hours, or until beef is very tender.
4) Toss beef with grape tomatoes, red onion, and cilantro leaves. Serve spooned over cooked quinoa, if desired.
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