Wednesday, June 17, 2009

The best brisket meat I've had was cooked with donabe

My lovely donabe...

I made Bison Brisket Curry and Rice. The brown rice was made with Kamado-san (double-lidded donabe rice cooker), and the curry with Miso-shiru Nabe (donabe for soup and stew).


When it comes to slow cooking, this soup and stew donabe especially does the magic. I braised the bison brisked with this donabe for 3+ hours in the oven. The meat turned amazingly fork-tender and the flavor was just oooooh so rich and wonderful. This was definitely the best brisket I've ever had. The curry and the shiny donabe rice were the perfect match, too. I will post the recipe soon.