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we had a Thai inspired dinner last night.
Thai-Style Tomato Salad With Cucumber and Ginger from the NY Times website- did not use ginger- amazing flavor will make again. and a Flat prime brisket browned and then braised in red curry, coconut milk, beef stock, kaffir lime leaves in a 320 degree oven for 3.5 hours. then fork shredded and topped with mint and basil and cashews. served over rice noodles
we had a Thai inspired dinner last night.
Thai-Style Tomato Salad With Cucumber and Ginger from the NY Times website- did not use ginger- amazing flavor will make again.
and a Flat prime brisket browned and then braised in red curry, coconut milk, beef stock, kaffir lime leaves in a 320 degree oven for 3.5 hours.
then fork shredded and topped with mint and basil and cashews. served over rice noodles
