Smoked, Spice Rubbed, Texas-Style Brisket on Texas Toast recipe courtesy of Bobby Flay via Food Network. ["Bobby has always been a favourite chef of mine & this recipe is another to add to my long list of Flay Favourites, Keva xo"]
Somewhere along the lines, the culinary world eschewed boiled meats and vegetables as “bland” and “boring”–favoring, instead, techniques like searing, blanching, and sautéing. This could not be further from the truth. The basic method of boiling can transform carrots, cabbages and turnips into exquisite vegetables that melt in your mouth–and tough cuts of meat, like brisket or shanks, into tender and succulent wonders.