3186. COLONIAL BACON-AND-OYSTER-STUFFED BRISKET

yields 10-12 servings

 

 

20 shucked, minced oysters, liquor reserved

2 tablespoons chopped fresh sage leaves

1/2 cup chopped fresh parsley

1/4 teaspoon ground mace

1/4 teaspoon ground cinnamon

1/2 pound sliced bacon, finely chopped

1/2 teaspoon freshly ground pepper

1 brisket, about 4 pounds

Kosher salt

All-purpose flour

1/2 cup vegetable oil

2 cups red wine

 

In a bowl, toss together oysters, sage, parsley, mace, cinnamon, bacon and pepper.

 

With a long, sharp, thin-bladed knife, cut a pocket in the brisket. Make the cut parallel to the cutting board and in the middle of the meat, cutting almost -- but not through -- the sides of the brisket. Sprinkle the brisket generously with salt. Dust it lightly with flour.

 

Preheat the oven to 275 degrees. In a Dutch oven with a tight-fitted lid, heat the oil over high heat. Brown the brisket on both sides. Transfer the brisket to a plate. Stuff the brisket pocket with the oyster-bacon mixture. Using toothpicks, seal the pocket.

 

Drain the oil from the Dutch oven. Return the brisket to the Dutch oven, and pour in the red wine and the reserved oyster liquor. Cover the Dutch oven and bake for 2 1/2 hours. Remove the lid and continue baking until the brisket is well browned and very tender, about 1 hour more.

 

Remove the brisket and transfer it to a plate, reserving the liquid. Cover the brisket with foil and let it rest for 10 minutes. Slice it thinly across the grain, transfer it to a platter, spoon over some of the reserved liquid and serve. 

 

 

bacon recipe courtesy of: Molly O'Neill, "Love Me Tender," Food, The New York Times, October 1, 2000