PORK BRISKET WITH CARROTS AND KUMQUATS

MY FRIEND BRIAN GODFREY RECENTLY  INTRODUCED ME TO A CUT OF MEAT I’D NEVER SEEN BEFORE — PORK BRISKET.  I LOVE PORK AND I LOVE BRISKET, SO I DEVISED A RECIPE THE INGREDIENTS OF WHICH OFFSET THE PORK’S SUCCULENT SWEETNESS.  KUMQUATS ARE IN SEASON.  UNLIKE ORANGES, THESE LITTLE CITRUS FRUITS HAVE SOUR PULP AND SWEET SKINS.  I BRAISED THE BRISKET IN AN IPA, SO TO BALNCE THE BITTERNESS OF THE LIQUID AND THE SOUR NOTE FROM THE KUMQUATS, I ADDED CARROTS.  FENNEL, ONION, GARLIC, AND CUMIN ROUND OUT THE FLAVOR PROFILE. THE CARROTS AND KUMQUATS ARE ADDED IN STAGES TO AVOID OVERCOOKING.   I WAS HAPPY WITH THE RESULT; HAPPIER STILL THE NEXT DAY, WHEN THE PORK BRISKET, LIKE CLASSIC BEEF BRISKET, ALWAYS TASTES BETTER.
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