Comments on: cook like eric williams (braised beef brisket)

By: Leah Caruso

Leah Caruso — Thu, 29 Jul 2010 15:40:10 +0000

LOVE Momocho – hubby and I are there for happy hour every wednesday. we keep kosher, so we only eat the veggie or fish options (yeah, like the mahi mahi taquita is a HUGE sacrifice, but you know we suffer :-)). THANK YOU for posting the Machaca recipe now I can make it at home!! We just love Momocho – it’s our little weekly get-away (we live in University Heights). Our kids love it too.

By: Argento Wine

Argento Wine — Thu, 29 Jul 2010 10:58:40 +0000

That sounds absolutely delicious! Argento Malbec is the perfect pairing for beef brisket — an excellent suggestion from Carolyn Maldonado. We love Heinen’s! Argento also make a really wonderful Torrontés — unique floral aromas and dry fruit flavors, perfect for the yummy guacamole, or lots of other dishes… especially spicy Asian cuisine.

By: PJ Mullen

PJ Mullen — Thu, 29 Jul 2010 03:30:29 +0000

That brisket sounds really good, I’m going to have to try it that way sometime. The last few times I’ve braised a brisket I’ve rubbed it in combination of cocoa and chili powder, then used regular Coke as the braising liquid along with some habaneros and garlic cloves. I was on a big chocolate and pepper kick after Chef Symon’s chili and chocolate Iron Chef battle. I even tried recreating his chocolate pasta and ragout dish from that episode. It came out quite good.