• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Ulti­mate Cooks-Itself Brisket

  (serves four for din­ner and four for leftovers)

  1 brisket, flat end
  1 large can toma­toes
  5 cloves gar­lic, sliced
  1 white onion, quar­tered
  1 bot­tle of beer
  1 slug (per­haps 1/2 cup?) molasses
  2 soup-size cans beef broth

  Place the brisket in a large soup-size stock­pot or casse­role for stove­top use. Cover with EVERY­THING ELSE. Cover and bring to a boil.

  Now. Turn the heat down REALLY LOW, like a bare sim­mer, and leave it for four hours. If you’re home you can turn it now and then, if it makes you feel like you’re cook­ing. But hon­estly: if you keep the heat low enough and keep it cov­ered, it cooks itself. You can break up the toma­toes if you’re nearby, but cover it again right away.

  About hour three, I can guar­an­tee you’ll be hang­ing over the pot with a fork and some lame excuse like, “I should test it to make sure it’s OK to eat,” and start shred­ding away choice morsels. I’d say you should resist this inevitabil­ity, but why? You’re the cook, you deserve it.

  At the end, put the brisket on a cut­ting board and slice…

  read the rest of this recipe

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