Hmmmm, the competition is still on. Team 2 and team 3 was definitely up to the challenge.
But will team Megan, our final pumpkin class, with a newborn in town, take them all down?
In the meanwhile, team 3 was working in such quick pace, there was even time for Sasha to throw a brisket in the oven. Brisket was most definitely NOT part of the pumpkin class, but I needed one cooked and so we did.
BRISKET
1. Get a good first cut brisket. Brown it well, in a skillet or if it is too large to fit in a skillet, throw it on the BBQ. Then roughly chop 3 large onions and brown those too in a skillet, use a little oil and some butter, heat not too high, just nice and medium. Season your brisket and your browned onions with salt and pepper. Put the brisket and the onions into an oven proof container, then throw in a few cloves of garlic.
2. Usually I just pour in some water, oh maybe 4 cups, but beef stock makes it taste even better, and if you want to go all out, pour in some beer (a full bottle is maybe too much, so drink a few swigs first), 3 cups of beef stock and some balsamic vinegar, maybe 1/4 cup. Cover and bake in 375 degree oven for 5 hr. Or so.
3. The brisket is going to be so soft that it will be falling apart at this point. If you are using it in a shredded format, you can use it right away. Usually brisket is served sliced, so if you plan to slice it, you must chill it first. So remove from the broth, and chill both the brisket and the broth separately. Once the brisket is chilled, you can now slice it, across the grain, thick or thin.
Remove any oil that has accumulated on the top of the broth and discard. Pour the rest into a blender and process until you have a nice thick sauce. Taste and season with additional s+p if needed. To heat: Pour the sauce over the brisket, and reheat in a 375 degree oven for 20 minutes or until hot.